Takenoko (Bamboo Shoots): Spring Vegetable in Japan

Spring is the perfect time to enjoy fresh, seasonal vegetables, and takenoko—bamboo shoots—are one of the best! Our generous neighbor gave us three large ones, so we made the most of this seasonal treat. Let me share how we enjoyed them!

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What is Takenoko (Bamboo Shoots)?

Takenoko is a young sprout that emerges from the ground before growing into towering bamboo stalks. They are a seasonal spring vegetable in Japan. If you’ve had ramen before, you might already know menma—those flavorful, crunchy bamboo shoots often used as a topping.

How to Enjoy Them

Fresh bamboo shoots need some prep before they’re ready to eat. They need to be boiled to remove their natural bitterness. Once they softened, I peeled off the tough brown outer layers to reveal the tender yellow inside (I forgot to take pictures!)—that’s the part we use in cooking!

I made takikomi gohan, flavorful mixed rice with shiitake mushrooms and aburaage. The bamboo shoots added a mild, earthy flavor, making the rice fragrant and so good!

I also made a simple sauté with just salt, and honestly, this was a hit! Super quick and easy and it brought out the natural flavor and crunch of the bamboo shoots. I’ll definitely make this again!

Takenko Biscuits

Takenoko isn’t just for savory dishes; it even inspired a classic Japanese snack: “Takenoko no Sato.” These bite-sized biscuits are shaped like bamboo shoots and coated in chocolate.

If you ever get a chance to try fresh bamboo shoots, I highly recommend them. Their crisp texture and delicate flavor make them a fantastic seasonal treat. Have you ever cooked with takenoko? Let me know how you like to enjoy them!