Nishiyama(west mountain) in Kyoto , that is one of the famous Takenoko area.
I have been introducing Takenoko Gohan in my classes using the fresh bamboo shoots
hearvested in that morning there.
This is Shirako (Type of bamboo shoots).The taste is mild and soft.
The only good quality's one,you can put the rice directly without boiling.
You can taste very fresh flavor and texture of Takenoko.
Cooking rice, striped Bamboo shoots& deep fried tofu with Dashi.
Decorate with Kinome(sansho pepper leaf) in Ohitsu (traditional wooden rice box).
This is another dish,Kinome-ae.
Cooked Takenoko with dashi marrinated with grated Kinome leaf,sweet miso,
sake and mirin.
This is small sardine Tempura.