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

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

My mother-in-law taught me that adding umeboshi removes the fishy smell, and make the dish refreshing and delicious.I season it a little bit sweet, taking the saltiness of the umeboshi into consideration, but please adjust it to your liking. Recipe by GELUGUGU

I came up with a recipe for chilled tofu that doesn't require soy sauce. Recipe by almajp

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

I bought some fresh sardines. Of the ten I bought, I used 6 for sashimi, and the rest in this recipe.To tell whether sardines are fresh, look for a taut body, well-defined, glossy scales, and black eyes.They're prone to breaking or falling apart when transferring to a serving plate, so try the process listed in Step 6.It's pretty easy. Give it a try!! Recipe by kumayuki

Tender and flavorful bamboo shoots! I tried simmering them with leftover vegetables and chicken in a Chikuzen-ni style. It’s super easy—just 4 tablespoons of each seasoning. This recipe made it into the top 10!Recipe background: When I went to the farmers market, I found bamboo shoots. My husband saw them and said, 'Oh! Bamboo shoots!' (laughs). I asked if I should simmer them with leftover veggies and chicken from the fridge, and he happily agreed. He ended up eating a lot!

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 received a lot of cucumbers, and while I ate them in the form of salads and pickles, I got tired of those dishes, so I tried making this.Adding bonito dashi stock granules deepens the flavours of the dish.It's alright to use regular sesame seeds instead of roasted ones. Try adding a little sesame oil to enjoy a different taste.Alternatively, julienning or roughly cubing the cucumbers and eating them with cold tofu or noodles is also delicious. Recipe by unihotate

This is a staple of macrobiotic cooking. It's also a great dish to have if you're looking to detox your body. You can use whole umeboshi, but I just use the pits leftover after using the umeboshi in other dishes.The flavor of this dish will change according to the salt content of the umeboshi. Use good quality ingredients. If it isn't salty enough, use a little of soy sauce. Try using the umeboshi pits leftover after making rice balls. Don't clean the pits, they should have some of the umeboshi still attached. Simmer the burdock root for at least 2 hours. Make sure to check the pot occasionally to make sure there is not too much evaporation. Don't let it burn! Recipe by Ruruko.

I first made it when my child was in kindergarten from a cookbook by Katsuyo Kobayashi. Since then it's been a family favorite. With time, the original recipe was modified to suit our family's preference.This will keep for 2 to 3 days in the refrigerator.You can cook potatoes in the leftover cooking liquid, or simmer some boiled eggs in it, and so on. The sauce has a lot of flavor, so don't just throw it away! Recipe by Kimiko

I make a chilled soup for the summer season.The hot version is also good.You could also top the soup with julienned shiso leaves.For a chilled soup, it's better to season the soup on the saltier side. Recipe by Akkorin mama