Takenoko no Nimono

Bamboo shoots simmered gently in dashi — tender, faintly bitter, and distinctly seasonal. The crisp texture and clean flavor make it one of the most anticipated tastes of the early warm season. Look for it at traditional Japanese restaurants and teishoku spots when it first appears on the menu.

【季節料理】春に採れる筍をお出汁で優しく煮た、春を告げる味だよ。あのシャキッとした独特の歯ごたえは、春にしか味わえない贅沢なんだよね。4〜5月に日本に来たら、定食屋さんや和食レストランのメニューで探してみて。