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  7. Yama-Surume no Kinpira

Yama-Surume no Kinpira ｜ Our Regional Cuisines

  • Kumamoto Prefecture

    Yama-Surume no Kinpira

Yama-Surume no Kinpira

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  • Main lore areas

    Hitoyoshi, Kuma, Aso Area

  • Main ingredients used

    Dried bamboo shoot, Dried wood ear mushroom

  • History/origin/related events

    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).

  • Opportunities and times of eating habits

    In Kuma Town, Kuma District, it is consumed during the busy farming season and as a special vegetarian dish of festival"

  • How to eat

    It is commonly enjoyed as a side dish for everyday meals and as a snack with Sake.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
    While the number of producers for dried bamboo shoots has decreased, they are still available for purchase in local product markets. There are also pre-sliced dried bamboo shoot products, which save some effort and time compared to rehydrating bamboo shoots.

RECIPE

Ingredients (6-7 servings)

  • Dried bamboo shoot 150g
  • Dashi(=Japanese soup stock) 5cups
  • Light soy sauce 100ml
  • Sake 1 tbsp.
  • Mirin(=sweet rice wine) 1 tbsp.
  • Suger 50g
  • Salt 1／2 tsp.
  • Dried and sliced wooden ear mushroom 30g

How to cook

  • 1. Boil dried bamboo shoots softly and drain.

  • 2. Julienne the rehydrated bamboo shoots into approximately 8cm-long strips.

  • 3. Cook bamboo shoots in thick Dashi and season with sugar, mirin and light soy sauce.

  • 4. Once the broth has reduced, add sliced dried wood ear mushrooms and simmer together.

  • 5. Cut the boiled bamboo shoots in the same size. Add dried wood ear mushrooms (unsoaked) after the broth has reduced to give them a crunchy texture. Simmer in Dashi with a light flavor.

provider : "Kumamoto Furusato Shoku no Meijin" (Kumamoto Prefecture's website for local production for local consumption)

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

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