Tuesday, May 25, 2010

About Japanese Food: Takenoko - Spring Delicacy

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From Setsuko Yoshizuka, your Guide to Japanese Food
Hi everyone. It was a nice surprise that my neighbor brought me fresh takenoko (bamboo shoots) the other day. I eagerly prepared them and cooked several takenoko dishes for my family.

Takenoko Gohan
I usually make lots of takenoko gohan at once and store packages of takenoko gohan in the freezer.
Takenoko Gohan Recipe

How to Precook Fresh Bamboo Shoots
Fresh takenoko become bitter and tough, so they need to be precooked. Here are instructions on how to precook takenoko.
How To Precook Bamboo Shoots

Japanese Recipe of the Week: Deep-fried Sardines with Umeboshi
Umeboshi is said to disguise the bad fish taste and is often used in sardine recipes. Sour umeboshi adds a nice, refreshing flavor to fried sardines.
Deep-fried Sardines with Umeboshi Recipe

New Forum Topic: Rice Steamer
How do you usually cook rice? A member of our forum needs help with steaming rice. "I am looking to see if anyone has experience with a rice steamer or cooker which DOES NOT USE a non-stick inner pot or a non-stick coating... Read more

 


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Setsuko Yoshizuka
Japanese Food Guide
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