This dish is almost as much a traditional Tet (Lunar New Year) food as jellied pork or pickled vegetables. The cooking process is a bit involved, but the result is delicious.

This is a must-have dish for Lunar New Year. No matter how many days of the holiday pass, this is still my favorite soup to make and enjoy.

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

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

Week 19There’s no fresh bamboo shoots here, so whenever I need to cook a dish with bamboo, I have to use canned or pickled bamboo shoots. But if you cook it well, you can’t really tell it’s pickled—the bamboo still stays crisp and fresh.

On vegetarian days, I often cook vegetarian dishes for my mom. But this glass noodle soup with bamboo shoots is probably her favorite because it's soft and easy to eat.

This dish takes some time and effort, but it's truly delicious and satisfying.

Bamboo shoots harvested in the summer are perfect for making this dish.