23 Mar 2018 in Food Culture
Learn how to harvest and cook your own bamboo shoots under expert guidance in Kyoto.
One of the traditional flavours of spring cooking in Japan is bamboo shoots (takenoko). It’s at this time of the year that the young shoots are at their most crisp, succulent and juicy. But harvesting and preparing them is a real art – an art form you can learn this spring at HOSHINOYA Kyoto.
From 25 March to 15 April, HOSHINOYA Kyoto is offering guests a special 2-day program to discover the secrets of spring bamboo shoots.
The menu for the 2 days?
Digging up your own takenoko from a private bamboo grove; cooking recipes with an award-winning chef; and, of course, sampling the delicious taste of fresh takenoko in a variety of creative dishes.
Beginning at the bamboo grove, you’ll be shown the secrets of digging up shoots by a professional grove cultivator.
Using subtle cracks in the earth’s surface, you’ll learn to free the young shoots without damaging them.
Like the outer skin, known for its freshness and mildness, dressed in a specially-created sauce. Or slow-cooked bamboo shoots with wild spring plants, a dish that brings out the natural meatiness and soft texture of takenoko.
On the final day, head chef Ichiro Kubota will offer up a bamboo shoot culinary workshop.
How can you bring the flavours to life? How can you remove the astringency? By the end of the 2-day program, you’ll be an expert in takenoko!