Bamboo shoots or bamboo sprouts are the edible shoots of many bamboo species

My mother taught me this recipe. My mother only used the bottom, base part of the bamboo shoot, but I usually make it with the bamboo tips too. You can use instant dashi for the dashi stock if needed. (Recipe by Yuuyuu0221)

These are crunchy seasoned bamboo shoots that are often found in ramen...My friend who is the daughter of a Chinese restaurant owner told me how easy this was and then taught me how to make it.Make sure to boil the shoots to get rid of the chemical smell.Let them cool while soaking in the water.Make sure to stir-fry them in sesame oil. Once the flavoring ingredients have been absorbed, cook for just a little bit more.The flavor really penetrates the bamboo shoots when they cool.You can use them as a ramen topping or eat them as is. Recipe by Matcheisu

This recipe was passed down by my mother.-Usually rice bran is handed out at the store where you buy bamboo shoots, but if you don't have it, use the water from rinsing the rice.-To shorten the boiling time, you might be compelled to peel the skins, but I heard that it's better to boil them with their skins, since they contain a substance actually helps soften the bamboo shoot. For easy to make amount. Recipe by Pukuttopukumaru

There is an advantage to cooking bamboo shoots before peeling them. But often, your pots may be too small to cook them whole.Maybe if you have a very sensitive and superior palate you may be able to tell the difference between peeled vs. unpeeled boiled bamboo shoots, but but even if you cook them peeled the bitterness will be removed, and you can cook them up in delicious ways.When peeling the skins off fresh bamboo shoots, be careful not to hurt your hands (the skins are quite sharp).If the water with rice bran boils over, cleanup is a big mess. So watch the pot and don't let it boil over.Make sure the bamboo shoots are always immersed in water when they are boiling, by adding some more water occasionally.If cooking a lot of bamboo shoots, you can just use 3-4 handfuls of rice bran or 3-4 times x 2 tablespoons of uncooked rice. Recipe by Yakkokaasan

I wanted to savor the taste of bamboo shoots, which are in season right now, so I made this simple seasoned rice.You could also add some small pieces of chicken, which would create a richer flavor, but since the aburaage already releases a strong flavor, not adding any meat really keeps the savory taste of the bamboo shoots strong. My rice cooker has a "seasoned rice" mode, so I use that to cook. Recipe by Nobechan

Bamboo shoot miso soup is great when they are in season.If you're using dried wakame, add it directly to the soup. Fresh wakame should be washed and cut before you add it to the soup.Let the miso dissolve after you turn off the heat.You can omit wakame and add other ingredients as you like. Recipe by Yuukarikoara

You can make gyoza without minced meat.These are also good for bentos because they don't contain garlic or Chinese chives.The oozing meat juice is delightful, so make sure to wrap tightly.Use the veggie offcuts in the filling. For 1 serving. Recipe by Kanon mama ('-'*)

I made a drinking snack using delicious bamboo shoots.After adding the flavoring ingredients, let it simmer to blend the flavors and evaporate the liquid. This is a very easy and delicious snack to serve with drinks. Recipe by Naomoka

I started thinking about how to make delicious bamboo shoot rice without using bonito dashi or konbu dashi, so I made this.It was just an experiment, but it came out really delicious.The amount of canned scallops is just an estimate. For 3 rice cooker cups (uncooked). Recipe by Raby

This is a regional speciality. We usually use the shoots from a bamboo called chishimagisa for this miso soup. You might wonder about this combination, but it's really delicious!I used 1 1/2 tablespoons of powdered bonito flake for making the dashi stock, but please use your favorite miso and dashi stock. This miso soup is better if it's on the strong side. I recommend using blended miso (awase miso) or red miso. Add the can liquid too if you like. I think it's better when you add it, but if you don't like the taste or smell of it please leave it out. For about 6 servings. Recipe by Harapekosuke