|How to Store|
Air Flown Fresh Bamboo Shoot ~ Takenoko / 筍
▼Air-Flown Fresh Bamboo Shoot/ Takenoko Guidelines▼
*PLEASE TAKE NOTE*
**SEASONAL PRODUCT UNTIL END OF THE APRIL**
8pcs/2kg box, Sold by 2kg box
Order by the end of Friday for delivery on Tuesday or Wednesday in the following week or,
Order by the end of Monday for delivery on Friday in the same week.
We do not deliver on Sundays and Public Holidays.
**PLEASE READ OUR TERMS & CONDITIONS**
What is Takenoko?
Takenoko means “Bamboo shoots” in Japanese.
“Bamboo shoots” are young shoots that grow from the rhizomes of bamboo. Bamboo shoots are edible only in limited countries in East Asia, such as Japan, China, and South Korea, although they are delicious ingredients that line up in stores in the spring and make the table lively.
“How to keep bamboo shoots?” “Boiled bamboo shoots(Takenoko no Mizuni)”
Bamboo shoots become more harsh over time.
After purchasing, boil it immediately and remove the lye.
After pre-treatment, if you do not use it immediately, soak it in water and store it in the refrigerator.
If you change the water every day, it will last for about 5 days.
If you want to store it for a long time, it is recommended to boil it in water after removing the lye (sterilization required).
Also, although the texture will be slightly reduced, it will last longer if it is cut to an appropriate size, sprinkled with sugar, and frozen in a storage container.
How to eat bamboo shoots?
Boiled food, roasted food, stir-fried food, spicy food, fried food, soup, cooked rice, etc.
As soon as you buy bamboo shoots, remove the lye.
All you need is plenty of boiling water, rice bran (or uncooked rice if you don’t have it), and red pepper (2 to 3 bottles).
First, cut the part of the bamboo shoot about 3 cm diagonally and make a vertical cut. This will improve the passage of fire.
Add bamboo shoots, rice bran, and red pepper to boiling water and boil over low heat for about an hour.
The amount of rice bran should be about 1/2 cup for 1 kg of bamboo shoots.
If the bamboo skewers pass through the root, it will be boiled.
Let the water cool naturally (it can be left overnight), then peel and cook.
Bamboo shoots have different hardness depending on the part, so you can use simmered or stir-fried bamboo shoots at the center and roots, and soup or spicy sauce for the soft tips.
Country of Origin: China (We are importing from Japan)
Nutritional facts: Tyrosine, Pantothenic acid, Dietary fiber, Aspartic acid, Glutamic acid, Zinc
Health Benefits: Prevention of hypertension, prevention of myocardial infarction, prevention of cerebral infarction, prevention of arteriosclerosis, prevention of constipation
- Air Flown Japan Fresh Vegetable product
(Coming from Toyosu Market in Japan but origin is China)
- Origin : China
- Quantity of Fresh Bamboo Shoot per box is 8pcs.
- Sold by 2kg box
-Takenoko Rice with Bamboo Shoots is a kind of Japanese steamed mixed rice cooked with bamboo shoots (takenoko).
2 1/4 cup Japanese rice
2 1/2 cup dashi
2 tbsp. soy sauce
1 tbsp. sake
1 tbsp. mirin
1/2 lb. bamboo shoots (boiled, thinly sliced into small pieces)
1 aburaage (fried tofu; blanched and cut into thin strips)
Garnish: sansho leaves
Steps to Make It
1. Put rice in a bowl and wash it with cold water until the water becomes almost clear.
2. Drain in a colander, and set aside for about 30 minutes.
3. Put washed rice in a rice cooker and pour dashi soup stock over the rice.
4. Add soy sauce, sake, and mirin and stir the rice. Put takenoko and aburaage on top of rice.
5. Start the rice cooker.
6. When rice is cooked, let it steam for about 10 minutes before opening the lid.
7. Mix the rice with a rice spatula.
8. Serve into individual rice bowls.
9. Garnish with sansho leaves.
Ready to serve.