Bamboo shoots (takenoko) are a staple of springtime in Japan, and going out to harvest them is a fun activity in itself. After cutting the fresh shoots, the Japanese people typically boil them as soon as they get home, then store them in the boiled water in the refrigerator. Takenoko shoots can be cooked in a variety of ways — from simple stir-fry to serving them over steamed rice.
Takenoko gohan, or steamed rice with bamboo shoots, is a very popular Japanese dish in spring and is very extremely easy to prepare, so go ahead and give it a try!
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