🍱 Takenoko to Fuki, Namabushi no Taitan

Kyoto's bamboo shoots are particularly renowned for their high quality nationwide. It is said that they were introduced to Kyoto during the era of Emperor Saga (810 to 823). According to one account, the founder of Kaiinji Jakusho-in temple in Nagaokakyo City, Douyuu, brought back Mosochiku (Moso bamboo) from China, which became the catalyst for its spread in the Kansai region. Nagaokakyo City is famous as a production area for bamboo shoots. The bamboo shoots in the Otokuni area of Nagaokakyo City adopt a unique cultivation method called the "Kyoto-style softening cultivation method." The process begins with selecting parent bamboo shoots in early April, followed by steps such as fertilization, thinning, and adding soil. The bamboo shoots' growth is monitored until around January, with harvesting taking place in early March. The distinctive feature is the meticulous care throughout the year, including the use of straw and grass, and soil addition in various stages. Additionally, the western part of the region, extending to the Nishiyama mountain range, has many bamboo groves with acidic clay soil. With good drainage and sunlight, it provides an environment suitable for bamboo shoot cultivation. The "Takenoko to Fuki, Namabushi no Taitan" dish is a local specialty unique to Kyoto, which is far from the sea. "Namabushi" refers to a processed item where fresh bonito is filleted, then subjected to heating processes such as steaming or boiling, and smoked (roasted) only once. Repeating the smoking process multiple times results in firm bonito flakes. While it is commonly known as Namabushi in Eastern Japan, it refers to the same processed item called "Namaribushi." While bonito flakes are often used for making dashi (Japanese soup stock), in the case of Namabushi, the flakes are loosened and used in various dishes. The season for bamboo shoots coincides with the time when Namabushi is distributed, making them a perfect match. Additionally, Fuki is at its softest during this time.