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

I like the simple taste of shumai more than gyoza, so I thought it would be delicious to make some with bamboo shoots and shrimp.Be sure to arrange the shumai so that they do not touch while steaming. Recipe by Akai denwa

I added my own touch to my mother's pickled bamboo shoot recipe.The garlic and ichimi spice can be omitted and it still will be tasty. Substitute the ichimi spice with chopped red chili pepper to make it less spicy. Recipe by Demingo

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 ('-'*)

My mother sent me bamboo shoots, which in Japan are thought of as spring vegetable. My meat-loving husband prefers this dish with meat instead of bonito flakes or wakame seaweed, so I make it with meat first for my family.Please add the soy sauce at the very end. Please adjust the amount of chicken depending on the size of it. I used 1/2 chicken thigh in the picture. Snow peas or green beans will add nice colours to the dish Please make sure to use parboiled bamboo shoots. Recipe by Necchan

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

I wanted to make sweet and sour pork using in-season bamboo shoots, but I switched the pork with chicken as the main ingredient, using a ponzu and doubanjiang sauce. It was easy to make.Please cut the meat and vegetables to whatever size, but a size that cooks well. The shiitake mushrooms I used this time were pretty small so I didn't bother cutting them.This has a light taste, so if you like sweeter tastes add sugar... If you like spicy food, try adding more doubanjiang. Please adjust it to your liking. Recipe by rie-tin

I used smoked pork chops because I needed it to be fast, they are easily sliced and are almost ready :-)

To enjoy the full flavour of seasonal bamboo shoots, remove the bitterness and cook them simply with rice.Store any leftover bamboo shoots in a storage container, covered in water and kept in the fridge. Use up within 3 days. Change the water in the storage container every day. Instead of kombucha, you could use kombu dashi powder and 1/2 teaspoon salt Or, for a more authentic broth, prepare the dashi stock with kombu and bonito flakes and let it cool before using. Recipe by kebeibiko

Bamboo shoots go well with oil, so we normally stir-fry them before simmering.I've been eating this dish since I was little.Be sure not to let the bamboo shoots burn when stir-frying. Recipe by Yakkokaasan

I love to make fresh chili paste,take a bit extra time ,but worth it :) ,you can use store bought green chili paste..its more convenience :)

I didn't use to like fresh bamboo shoots because they often reminded me of their unpleasant and sour smell. Since my grandmother gave me a tip on removing their bad odour, stir-fried beef with fresh bamboo shoots has not been a bad choice to help me cook family meals. It's not only simple to cook but also tasty and everyone likes it. (contributed by Do Huong Ly)