I wanted to use bamboo shoots because they were in season and I wanted to make something easy for bento.The bamboo shoots will be more delicious if you boil them in rice bran or to put some rice in the water, but you can also use pre-boiled bamboo shoots. Recipe by Kyoku

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

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 bought bean sprouts for only 9 yen, and made an easy lunch, which turned out really well.You can use mayonnaise to stir fry the bean sprouts instead of sesame oil. You can omit the mayonnaise added in Step 3. For 1 bag of bean sprouts' worth. Recipe by Iikun

I had an odd amount of bamboo and fuki left over, so I tried making this together with the umeboshi in the fridge. It's a light taste for warm spring days.Don't let it boil too strongly. Cook on medium to low heat. If it boils too much, the fuki will be discolored. Use light-colored soy sauce. I modified the amounts a bit. Recipe by Akkonee

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

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

Many people hate brussels sprouts. They're not delicious if cooked, but they're delicious if slightly boiled while retaining their crispiness. I put together this recipe to try and get more people to realize how good they are. It's one of my favorite dishes!Be careful not to over-boil. Removing the brussel sprouts and chilling in cold water stops the cooking. So make sure not to cook through, cool, and then drain. This allows the excess water to mix with the flavoring ingredients. Recipe by Chikichikichiki-ta

I love chrysanthemum greens so I always have it in my fridge in winter. I created this recipe because I wanted to enjoy their fragrance and texture, but also wanted to eat it differently. Stir-fried chrysanthemum greens are pretty good!After adding the leaves of the chrysanthemum greens, briefly toss, and add the seasonings. I like the texture of the stems so I added them, but that is optional. For 2-3 servings. Recipe by Dokintan

I love boiled nagaimo yams with bonito flakes, so this time I made it with potatoes that I made in my garden.This is sweet and salty. Adjust the flavoring to your liking! For about 2 people. Recipe by Yagirinonegichan

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

When I was about 20 years old, I ate a Chinese bamboo and chicken stir-fry in Yokohama. It was really good, so I tried to create something similar.I often use cheap chicken breast meat, but it still turns out tender when coated with a lot of katakuriko and sake.If you make it without corn, it won't be sweet enough, so add some more mirin instead.I used vegetables which cook easily, but if you are using other vegetables, be careful not to let them burn. If it looks like anything is about to get scorched, add some sake.Before seasoning it with salt at the end, make sure to check the taste first. Only add salt if you think you need some. Recipe by Shigechiyo