In Japan, you’ll find a pile of bamboo shoots (baby bamboo) in any supermarkets or vegetable stores from the March until mid-May. Fresh bamboo shoot is only available during this season.

Today, I will show you how to make Takenoko Gohan (Bamboo Rice) and Mousou Jiru (Bamboo Soup). The soup is a local dish from Shonai region, my hometown.

If you cannot find fresh bamboo shoot, you can use the packed one which is available all year around.

[Ingredient of Bamboo Rice]
540ml rice
200ml water (for soaking rice)
300g boiled bamboo shoot
3 fried tofu ("thin" fried tofu)

(sauce for simmering)
-50cc sake
-50cc mirin
-50cc soy sauce
-200ml water

450ml liquid (simmering sauce ＋ water)

■How to cook rice in a claypot (*place the lid while cooking!)
1. Cook for 8 minutes over low heat.
2. Turn up to medium heat and cook until the water boils.
3. Cook for 6 minutes over low heat again.
4. Open the lid for a second and ensure that there's no water.
5. Turn off the heat and let the rice steam for 15 minutes over residual heat.
6. Stir the rice upside down.
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[Ingredient of Bamboo Soup]
300g boiled bamboo shoot
1/2 fried tofu ("thick" fried tofu)
800ml water
miso
sake lees ("sake-kasu")
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00:00 Pre-boiling
02:25 Bamboo Rice
08:00 Bamboo Soup
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#bambooshoot
#japanesefood

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