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  7. Shiozuke Takenoko no Tempura

Shiozuke Takenoko no Tempura ｜ Our Regional Cuisines

  • Chiba Prefecture

    Shiozuke Takenoko no Tempura

Shiozuke Takenoko no Tempura

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  • Main lore areas

    Isumi Area

  • Main ingredients used

    Bamboo shoots, Eggs, Wheat flour

  • History/origin/related events

    Salted Bamboo Shoot "Tempura" is a simple dish made from salted bamboo shoots, that have been washed, seasoned with seasonings, and then tempura-ed(deep fry with batter). The bamboo shoots used in salted bamboo shoot tempura are high quality bamboo shoots from Chiba Prefecture.
    Chiba Prefecture is a famous for its bamboo shoots, with Otaki Town, Nagara Town, Chiba City, Kimitsu City, and Katsuura City, being the main production areas. The production of bamboo shoots in Chiba Prefecture is the largest in the Tokyo metropolitan area, and Otaki Town in Isumi County is the most active producer in the prefecture, boasting the highest production in Chiba Prefecture.
    Otaki Town is located roughly in the center of the Boso Peninsula in Chiba Prefecture, and has the largest area of any town or village in the prefecture. Forests cover 70% of the total area, and it is believed that "Moso Bamboo" was first planted in the early to mid-Edo period.
    The Ootaki Bamboo shoots, produced in Ootaki Town are called "White Bamboo shoots" and as the name suggests, they are white. As a feature, it has less bitterness and harshness taste, and can be eaten without removal of scum. This high-quality bamboo shoot can be produced because the soil is clayey and acidic white soil that contains pebbles and rock debris.
    In addition, in order to "promote agriculture that does not burden the natural environment, Chiba Prefecture has been certifying "Chiba Eco Agricultural Products" since 2002, in which the amount of agricultural chemicals and chemical fertilizers used is reduced to less than half of the normal level. Bamboo shoots in Chiba are grown without the use of pesticides, with less than half the amount of chemical fertilizers, and the number of parent bamboos is properly managed.

  • Opportunities and times of eating habits

    It is most often eaten in spring, when bamboo shoots are in season, but it is also eaten throughout the year asb"Tempura," which is made from bamboo shoots that have been preserved in salt.

  • How to eat

    Cut the desalinated bamboo shoots into 7 mm pieces and soak in water. Boil it in soy sauce, sugar, and sake, and when it tastes good, batter with flour and egg, and deep-fry in oil until crispy.

  • Efforts for Preservation and Succession

    (Outline of the people who have passed down the tradition, preservation society, utilization of SNS, modern efforts such as commercialization, etc.)
    To promote the production and sale of "Otaki Bamboo shoots," a variety of processed foods have been developed using bamboo shoots, at the end of the harvest and out-of-spec bamboo shoots. This is being done in order to increase the year-round consumption and added value of "Otaki Bamboo shoots."

RECIPE

Ingredients (4 servings)

  • Bamboo shoots 200g
  • [Seasoning A] Dashi (=Japanese soup stock) 200cc
  • [Seasoning A] Soy sauce 1 tbsp. or more
  • [Seasoning A] Sugar 1 tbsp.
  • [Seasoning A] Sake A little
  • Wheat flour 1 cup
  • Egg 1
  • Water As needed
  • Oil As needed

How to cook

  • 1. Cut desalinated Bamboo shoots, into 7mm thick slices, soak in Water, and cook with ［Seasoning A]

  • 2. When seasoned, batter with flour and egg, and deep-fry in oil.
    If the bamboo shoots have been pickled in salt, desalinate them thoroughly.

provider : Chiba Prefecture Dietary Improvement Council 40th Anniversary Magazine

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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Address : 1-2-1,Kasumigaseki,Chiyoda-ku,Tokyo 100-8950,Japan.

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