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  7. Takenoko-misoni (bamboo shoots boiled in miso)

Takenoko-misoni (bamboo shoots boiled in miso) ｜ Our Regional Cuisines

  • Toyama Prefecture

    Takenoko-misoni (bamboo shoots boiled in miso)

Takenoko-misoni (bamboo shoots boiled in miso)

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  • Takenoko-misoni (bamboo shoots boiled in miso)

    "Toyama Home Cooking" Menu Collection (Toyama Prefecture)

  • Main lore areas

    All of Toyama prefecture

  • Main ingredients used

    Bamboo shoots, Kombu(=kelp)

  • History/origin/related events

    Bamboo shoots simmered in miso with the "umami" of Kombu (kelp) is one of the dishes that remind us of the arrival of spring. Within the prefecture, there is a famous production area called "Takenoko no Sato", one of which is the Kurokawa area in Imizu City. It started about 150 years ago when it was harvested in the bamboo bushes around private houses. Today, Mouso bamboo groves dot the town, and fresh bamboo shoots, freshly dug, line the farm stands when the season starts.
    Because the soil in the bamboo groves is black, the bamboo shoots have a distinctive bittersweet flavor. Another production area is the Nishida district of Takaoka City. Bamboo shoots here are grown in clay soil, which makes them soft and chewy with little bitterness.
    The reason why bamboo shoots have taken root in this area is that many Mouso bamboo grew on the slopes of Kokutaiji Temple, the main temple of the Kokutaiji sect of Rinzai Zen Buddhism, and visitors to the temple were treated with bamboo shoot dishes. Today, there are several restaurants specializing in bamboo shoots in the town, and the "bamboo shoots boiled in miso" made in this area is characterized by thick slices of bamboo shoots.

  • Opportunities and times of eating habits

    Since the harvest season is from April to May, this dish is frequently prepared at home during this season. “Wakatake-ni” (bamboo shoot stew with wakame seaweed) is famous throughout Japan, but the combination with kombu(kelp), a specialty of Toyama Prefecture, is unique. In particular, freshly dug bamboo shoots are said to be exceptionally tasty.

  • How to eat

    Prepare the bamboo shoots. After adding rice bran, red chili pepper and bamboo shoots to a large pot, pour in water and heat. Bring to a boil, cover with a lid and simmer. When they are soft inside, turn off the heat and leave them until the water cools naturally. Rinse in cold water and peel off the skin of the bamboo, and then the bamboo shoot is ready to cook. Put chopped bamboo shoots and kombu (kelp) in a pot with water and seasonings such as miso, bring to a boil, cover with a lid, and simmer slowly over low heat. When the kombu (kelp) has softened, it is done.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
    The taste is passed down in each family. Bamboo shoots are also served in season at bamboo shoot specialty stores in Takaoka City, a bamboo shoot production area. The "Imizu City Kurokawa Bamboo Shoot Processing Group," which produces boiled bamboo shoots in the Kurokawa area, has been selected as a "Toyama Food Master" by the prefecture.

RECIPE

Ingredients (4 servings)

  • Bamboo shoots 320g
  • Kombu (kelp) 1 (20cm square)
  • Miso (soybean paste) 4 tbsp.
  • Dashi (=Japanese soup stock) (bonito flakes) 4 cups
  • [A] Rice bran As needed
  • [A] Red chilli pepper 3 tbsp.

How to cook

  • 1. Cut off the tips of bamboo shoots with the skin on a diagonal and cut a vertical slit in the skin.

  • 2. Boil 1, plenty of water, and [A] in a large pot until softened, and leave to cool naturally in the pot.

  • 3. Peel the bamboo shoots and cut into 2 cm round slices.

  • 4. Put 3, dashi (Japanese soup stock), miso, and kombu (kelp) in the other pot and simmer for about 1 hour.
    Serve with the melted kombu (kelp).
    You can also substitute commercially available packaged (ready to eat) bamboo shoots.

provider : "Toyama Home Cooking" Menu Collection (Toyama Prefecture)

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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