🍱 Kinome-ae of bamboo shoots

The "Kyoto bamboo shoots" are known for their soft, white flesh and lack of bitterness, and are cultivated in a unique way using the moso bamboo variety. The Kyoto-style softening method is used including processes such as “Shindome” to stop the ends of the parent bamboo, “Shikiwara” to spread straw over the entire field, and “Tsuchiire” which deepens the soil layer and prevents the skin of the bamboo shoots from oxidizing and turning black. In addition to this meticulous work, the Nishiyama area, the largest production area for bamboo shoots in Kyoto Prefecture, has acidic soil with good drainage and high magnesium content, and many hills with good sunshine, which makes it possible to grow high-quality bamboo shoots. As the region is famous for its bamboo shoots, there is a tradition of tasting them in various ways in spring when they are in season. If you are lucky enough to get some freshly harvested bamboo shoots, they are served as popular dishes such as sashimi, “bamboo rice” and “Wakatakeni” (simmered bamboo shoots). “Kinome-ae of bamboo shoots” is very popular as a reminder of the arrival of spring. It is a dish of bamboo shoots dressed with Kinome (leaves of Japanese pepper) which are also in season in spring. “Kinome-ae" is a local dish that is so widely and commonly known that it reminds people of bamboo shoots.