🍚 Takenoko-gohan (Bamboo shoots rice)

Bamboo shoots are an indispensable ingredient in Japanese cuisine, and there are records that they have been eaten since ancient times, as recorded in the Kojiki (Records of Ancient Matters). The bamboo shoots currently in circulation are mainly called Moso Bamboo, native to China, and are large and thick with brown hair on the skin, while the flesh is white and soft. It has relatively little bitterness and is characterized by a unique Umami taste with sweetness and a crunchy texture. Nutrients include minerals such as potassium and zinc, which release salt, and high dietary fiber content, as well as Umami compounds such as glutamic acid. Because of its low calory content, it is also attracting attention as a diet food. In Miyagi Prefecture, Moso Bamboo begins to sprout in many places around April. The main production areas are Marumori-machi and Natori City, where Bamboo shoots are not only shipped for sale, but also for bamboo shoot digging events. Bamboo shoots are plucked everywhere in the prefecture, and after the rains, there are more than enough to eat, so farmers serve them as Takenoko-gohan (bamboo shoot rice), Nishime (simmered bamboo shoots), Aemono(seasoned with miso dressing), and Miso soup at rice planting time and during excursions. By late May, the Moso bamboo season is over and "Karatake" and other bamboo species are plucked instead. Takenoko-gohan is the most common recipe for bamboo shoots and is served not only in Miyagi Prefecture but also throughout Japan.