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  7. Takenoko no Arame-ni (Simmered Bamboo Shoot with Arame)

Takenoko no Arame-ni (Simmered Bamboo Shoot with Arame) ｜ Our Regional Cuisines

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  • Shizuoka Prefecture

    Takenoko no Arame-ni (Simmered Bamboo Shoot with Arame)

Takenoko no Arame-ni (Simmered Bamboo Shoot with Arame)

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  • Takenoko no Arame-ni (Simmered Bamboo Shoot with Arame)

    Image Source : "Shizuoka no Okazu" Kaikosha

  • Main lore areas

    Yoshida-Cho, Makinohara City, Yaizu City, etc. (Central Region), Western Region

  • Main ingredients used

    Bamboo shoot, "Kiriboshi Daikon"(=Dried strips of Daikon radish), "Arame" (a type of kelp)

  • History/origin/related events

    "Takenoko no Arame-ni" is a local dish mainly in the central area, and simmered bamboo shoot and "arame". ‘Arame’ is a type of kelp. Many kinds of kelps or sea weeds drifted to the sea shore along the central area and the locals brought them to home to cook. However, the catch of ‘arame’ has decreased for these 40 years, and it is not possible to catch one. In spite of this situation, "Arame-ni", simmered bamboo shoot with "arame" caught in other areas, is still served at home and the school lunch as a taste of spring.

  • Opportunities and times of eating habits

    It is often cooked and served in spring, the season of bamboo shoot and "arame".

  • How to eat

    Rinse "arame" and soak. Rince "kiriboshi daikon" and soak with water or warm water.
    Cut bamboo shoot and ‘arame’ into easy-to-eat size. Boil ‘dashi’ (Japanese soup stock) in a pot, then put "kiriboshi daikon" and bamboo shoot to simmer.
    Take these ingredients out once simmered, then simmer ‘arame’. Once ‘arame’ is simmered, put "kiriboshi daikon" and bamboo shoot back into the pan and simmer together. "Satsuma-age" (fried fish cake from Kagoshima Prefecture) or dried whitebait can be added.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
    It is served at the school lunch every year during the spring, bamboo shoot season.

RECIPE

Ingredients (4 servings)

  • Bamboo shoot 1 (small one, 200g)
  • Arame kelp 1 bag (20g)
  • Kiriboshi daikon (=Dried strips of Daikon radish) 10g
  • Dashi-jiru (=Japanese soup stock liquid) 3 cups
  • [A] Sugar 1 tbsp.
  • [A] Soy sauce 2 tbsp.
  • [A] Mirin (=sweet rice wine) 1 tbsp.

How to cook

  • 1. Soak "kiriboshi daikon" into water, then drain. Cut bamboo shoot into 5mm (0.2 inch) of thickness.

  • 2. Soak "arame", then cut into 4~5cm (1.5~2 inches)of length.

  • 3. Pour 2 cups of "dashi-jiru" and add A to boil. Add 1 and simmer.

  • 4. Once "kiriboshi daikon" is simmered, take "kiriboshi daikon" and bamboo shoot out from the pan. Add 1 cup of "dashi-jiru" into the soup in the pan, then add 2 to simmer until it gets tender.

  • 5. Once "arame" gets simmered, put bamboo shoot and "kiriboshi daikon" back into the pan. Simmer together lightly and stop heating.

provider : "Shizuoka no Okazu" Kaikosha

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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