🍱 Yama-Surume no Kinpira

Dried bamboo shoots are enjoyed throughout the Kyushu region, but they are particularly popular in Kumamoto prefecture. In Kumamoto, there are numerous bamboo groves in satoyama (traditional rural landscape). Traditionally, people have harvested bamboo shoots abundantly in spring, dried and preserved them as a staple food. While the bamboo shoots are still fresh, cut them lengthwise and remove the inner knots, then boil them, and dry them slowly in the sun. During this process, the dried triangular bamboo shoots resemble surume (dried cuttlefish), leading to the name “Yama_Surume” (mountain surume). Yama_Surume has been very useful because it can be used anytime throughout the year for simmering and stir-frying. To rehydrate, soak in water or hot water, and cook in a pot or pressure cooker. The dish 'Yama_Surume no Kinpira' involves thinly slicing rehydrated dried bamboo shoots, simmering them in dashi broth, and seasoning with soy sauce, sugar, Mirin (sweet rice wine), etc. Adding thinly sliced wood ear mushrooms enhances the flavor. Dried bamboo shoots have a different texture and flavor from fresh bamboo shoots, and their crunchy and crunchy texture is a delightful dish. There are various recipes at home and in different regions by stir-frying gobou(=burdock root) and shiitake mushrooms in oil, and adding dried bamboo shoots, carrots, and Konjac(=yam cake).