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| Bamboo shoot | |||||||||||
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| Edible bamboo shoots | |||||||||||
| Chinese name | |||||||||||
| Traditional Chinese: | 竹筍 | ||||||||||
| Simplified Chinese: | 竹笋 | ||||||||||
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| Japanese name | |||||||||||
| Kanji: | 竹の子 or 筍 | ||||||||||
| Kana: | タケノコ | ||||||||||
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| Nepali name | |||||||||||
| Nepali: | तामा (Tama) | ||||||||||
Bamboo shoots are the edible shoots (new bamboo culms that come out of the ground) of bamboo species Bambusa vulgaris and Phyllostachys edulis. They are used in numerous Asian dishes and broths, and are available in supermarkets in various sliced forms, both fresh and canned versions.
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Local names
Bamboo shoot tips are called zhú sǔn jiān (竹笋尖) or simply sǔn jiān (笋尖) in Chinese, although they are mostly referred to as just sǔn (筍). In Vietnamese bamboo shoots are called măng and in Japanese as take no ko (竹の子 or 筍). In Assam, they are referred to as gaz and in Nepal as tama (Nepali: तामा). In Jharkhand they are known as sandhna. In Indonesian they are known as redung.
Regional
In Indonesia they are sliced thinly and then boiled with santan (thick coconut milk) and spices to make a dish named gulai rebung. Other recipes using bamboo shoots are sayur lodeh (mixed vegetables in coconut milk) and lun pia (sometimes written lumpia: fried wrapped bamboo shoots with vegetables). Note that the shoots of some species contain cyanide that need to be leached or boiled out before they can be eaten safely.
In certain parts of Japan, China and Taiwan the giant timber bamboo Ryoku-chiku (Bambusa oldhamii) is harvested in spring or early summer, after slicing and boiling is also edible. This bamboo has a very acrid flavor and should be sliced thin and boiled in a large volume of water several times. B. oldhamii is more widely known as a non-invasive landscaping bamboo.
Pickled bamboo, used as a condiment, may also be made from the pith of the young shoots.
In Assam, bamboo shoots are part of the traditional cuisine. In Jharkhand they are used in curries and commonly as a pickle.
In Nepal, they are used in famous dishes for centuries. A popular dish is Potato, Tama, Bodi.
In Vietnamese cuisine, shredded bamboo shoots are used alone or with other vegetable as stir-fry vegetables in many dishes; and as a lone main vegetable ingredient in pork hock soup.
See also
Gallery
 Shoots at bamboo bush |
 Steamed Ryoku-chiku shoots |
