General Description: Bamboo shoots, mainly species of the Phyllostachys and Bambusa genera, are edible shoots in the grass family that resemble pointed cone-shaped animal tusks. Cultivated in Asia, bamboo shoots are harvested as soon as the tips appear above the ground. Spring bamboo shoots are chunky and pale; winter bamboo shoots are small with an elongated shape. Once bamboo is cooked, its texture becomes dense, slightly chewy, and firm. All bamboo must be peeled and cooked before eating because it contains small amounts of toxic prussic acid. Among the many species of bamboo, Phyllostachys dulcis is sweet and tender and highly esteemed in China, where it is called vegetable bamboo. The arrival of fresh bamboo shoots each year signals the beginning of spring in Japan, where they are prized for their rich aroma and crunchy texture.

Season: Bamboo shoots are available occasionally year-round in Asian markets. They may be found at farmers’ markets in spring and early summer.

Purchase: Choose solid heavy bamboo shoots that are short with a wide base.

Avoid: Steer clear of soft, moldy, or cracked bamboo shoots.

Storage: Wrap in paper towels and refrigerate for up to 2 weeks. Keep out of sunlight, which causes bitterness.

Preparation: Note: Do not eat raw bamboo shoots, as they contain a poisonous substance.

1. Starting at the bottom end, slit up the side with a sharp knife.
2. Unwrap and discard successive layers until you reach the pale edible core.
3. Cut off and discard the pointed tip and the fibrous base.
4. Cut into thin slices and halve if desired.
5. Place bamboo shoots in a saucepan and cover generously with water.
6. Add salt and a tablespoon of rice, rice bran, or water in which rice has been rinsed to help absorb bitterness.
7. Boil 20 minutes uncovered to allow bitter compounds to dissipate, or until the bamboo is crunchy tender.
8. If the bamboo is still bitter, boil again in fresh water for 5 minutes.

Serving Suggestions: Cut cooked bamboo into slices, sticks, cubes, or julienne and add to tuna and chicken salad, toss with fried rice or noodles, or use to fill spring rolls or dumplings. Dip into tempura batter and deep-fry. Marinate cooked bamboo shoots in rice vinegar, sesame oil, and soy sauce.

Flavor Affinities: Beef, chicken, cilantro, dashi, eggs, ginger, mirin, miso, rice, rice noodles, scallions, sesame oil, shiitake mushrooms, soy sauce, fish sauce, tofu.