Here is the link.
I see takenoko in chinese foods, it prevails in many asian contries as a food.
I had an experience of digging takenokos once in Minokamo Field Center of Gifu University (an event for kids). Have you guys?
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Dear all, Good morning. I hope you enjoy the presentations. If you finished sending questions, just do it. If you, as a presenter, have not... -
Here is the link. I once thought about getting the licence, but I did not have much attitude for it as Nozawa did. So I do not have it ye...
Thanks for the nice presentation slide file. It is convenient to get Takenoko anytime these days, but we almost forget when it is at its best.
ReplyDeleteNowadays, bamboo shoots can be easily found in grocery stores throughout the year, so we tend to forget when they are in season.
DeleteHowever, natural bamboo shoots that we collect by ourself when they are in season are sure to be even more delicious.
We should be more careful about bamboo shoot selling season at the farmer stores.
DeleteHi Taga, its very interesting. I have also eaten takenoko at a ramen restaurant in Japan, and it tastes very delicious, in Indonesia we also call it bamboo shoots, but sometimes if you don't process it properly the taste becomes astringent and a bit bitter, thank you for explaining how to do it overcome it. I want to ask, what bamboo varieties are commonly cultivated in Japan? because I see that there is a difference in Japanese bamboo, it grows solitary and far apart, whereas in Indonesia it grows in clusters. Thank You)
ReplyDeleteAccording to research, it seems that Phyllostachys heterocycla f. pubescens (Moso bamboo) grows wild in Japan and is mainly eaten as takenoko. However, it is widely distributed in Asia, of cause including Indonesia, maybe you can see them in your country.
DeleteAlso we eat various kinds. DId you see my onomichi ramen post? I have never seen such long "memma" in ramen. It is different kind from Moso bamboo. memma -> https://ja.wikipedia.org/wiki/%E3%83%A1%E3%83%B3%E3%83%9E
DeleteMemma is mainly made from "麻竹(Ma-bamboo)". This species is Dendrocalamus latiflorus as scientific name, and it grows naturally in Myanmar and China. It barely grow wild in Japan, and most memma made from Ma-bamboo is imported stuff.
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ReplyDeleteNice Presentation, Taga san. I often see bamboo shoots and bamboo near my house.
ReplyDeleteI always use bamboo shoots that removed astringent, so I learned how to remove astringent on your slides.
Why does takenoko has remarkable growing rate?
As you know, unlike other plants, bamboo has a lot of nodes. Since each node grows independently, the growth rate is multiplied by the number of nodes. So young bamboo (= Takenoko) can grow rapidly.
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ReplyDeleteIt's hard to make answer about that because it depends on person, but it is said that Takenoko is best eaten when only about 5 cm of the top is exposed above the ground.
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ReplyDelete”Takenoko" can be dug in our neighbourhood, but there is always an attack with wild boars.
ReplyDeleteWe have that damage from about February, but do TAKENOKO come out that early? Do they already form a kind of sprout in the soil?
Bamboo is a little different from normal plants. Normal plants grow stems from underground roots, but in the case of bamboo, both root and shoot are under the ground, which is called rhizome. And the branches that grow from rhizome are the bamboo we see. In other words, it is thought that rhizomes are already growing underground in areas where many takenoko grow.
DeleteThank you very much for your interesting presentation, Mr. Taga.
ReplyDeleteBamboo shoots have a lot of lye and taste bad if they are not removed.
What is the composition of the astringment? saponin？
As mentioned a little bit in the slide, that is due to small compounds such as homogentisic acid and oxalic acid. Ca that be contained in rice bran can combine with them and they are removed.
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