APPETIZERAWORLD COOKING RECIPE 
JAPANESE. RAW BAMBOO SHOOT ("Takenoko no sashimi")
Schedule time
Raw is 10 minutes or boile is 15 hours
Origin
Japanese dish
Recommended time to eat
Breakfast, lunch and dinner
Recommended for
Steamed rice
Accompanied drink
Rice wine, Beer, White wine
Composition,Taranome spears(Raw bamboo shoot, Per 100g or 3.5 oz)
Energy 34 Kcal, Water 88.6 %, Protein 3.6 %, Fat 0.1 %, Carbohydrates 6 %, Faiver 0.7 %, Ash 1.0 %, Calcium 18 mg, Phosphorus 50 mg, Iron 0.3 mg, Sodium 0 mg, Potassium 500 mg, Retinal 0 mg, Carotene 8 micron, Retinal Potency 0 IU, Thiamin 0.04 mg, Riboflavin 0.12 mg, Niacin 0.5 mg, Ascorbic acid 11 mg.
Composition was calculated based on the "Japanese Standard Tables of Food Composition".
Message from the Chef
Bamboo shoot is specialty, from April to May.
Before a head goes out of the earth, bamboo shoot is harvested.
After harvesting, eat within 30 minutes.
It'll be acrid 30 minutes later.
It's being boiled at many restaurants and houses.
Ingredients(4-5 portions)
150 g or 5 oz. of the peeld bamboo shoot which is within 30 minutes after harvesting.
(The bamboo shoot of more than 30 minutes old masuto be boiled)
Dipping Sauce
30 g or 1 oz. of soy sauce SOY SAUCE LIQUID ("Soy")
10 g or 0.1 oz. Japanese horseradish("Wasabi")
Directions
1. If it passes for more than 30 minutes after harvesting, Boil for 2 hours in water with red chili pepper and rice bran.
( 2 Kg (3Lbs,) peeled bamboo shoot, 2g (0.1oz,) red chili pepper, 30g(1oz,)rice bran, water.)
To be cooled 6 to 10 hours.
2. Bamboo shoot is cut very thin. Soy sauce and Japanese horseradish("Wasabi") are added.
Photos
Top left: Baboot shoot, Soy suce, Bamboo grove
8 May 2006