Dried Bamboo Shoots
70g
干し筍/ Hoshi-takenoko / Dried bamboo shoots
Made from bamboo shoots that emerge every spring, on the land that I get to call home. They were harvested first thing in the morning when the tannins are still mild. They have further gone through the necessary ‘‘aku-nuki’’ process (bitterness removal) over wood fire that makes them much more delicious. They have been dried in the sun and with the dehydrator (weather depending) with a sprinkle of salt. Unlike fresh bamboo shoots, they have a delightfully crunchier and chewier texture when used in a dish.
Ingredients: bamboo shoots (Phyllostachys edulis, Phyllostachys bambusoides), sea salt
How to use: Soak the bamboo shoots in some water to rehydrate.
My favorite way to prepare them is to pan fry them in a little sesame oil + gochujang paste + soy sauce. Add a little sweetener of your choice like mirin, honey or sugar. Garnish with some sesame seeds and serve with rice!
You can easily just toss them into some soup or any stir-fry dish as well.
*The white powder that you may find on the shoots are from natural msg that comes to the surface during the drying process.
~~ Made in the old volcanic lands of Mt. Daisen & the sea ~~
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Shipping
Orders will be mailed out using re-used packaging material wherever possible, no fancy wrapping here!
International - please purchase at your own risk, we can not guarantee that it will not get held back at the border or that it will not accrue custom fees.
** North America & some areas in Europe still have very limited postal service options. If you choose SMALL PACKET - SURFACE , please note that in can take anywhere from 2-3 months (maybe even a little more) and there is no tracking.
70g
干し筍/ Hoshi-takenoko / Dried bamboo shoots
Made from bamboo shoots that emerge every spring, on the land that I get to call home. They were harvested first thing in the morning when the tannins are still mild. They have further gone through the necessary ‘‘aku-nuki’’ process (bitterness removal) over wood fire that makes them much more delicious. They have been dried in the sun and with the dehydrator (weather depending) with a sprinkle of salt. Unlike fresh bamboo shoots, they have a delightfully crunchier and chewier texture when used in a dish.
Ingredients: bamboo shoots (Phyllostachys edulis, Phyllostachys bambusoides), sea salt
How to use: Soak the bamboo shoots in some water to rehydrate.
My favorite way to prepare them is to pan fry them in a little sesame oil + gochujang paste + soy sauce. Add a little sweetener of your choice like mirin, honey or sugar. Garnish with some sesame seeds and serve with rice!
You can easily just toss them into some soup or any stir-fry dish as well.
*The white powder that you may find on the shoots are from natural msg that comes to the surface during the drying process.
~~ Made in the old volcanic lands of Mt. Daisen & the sea ~~
————————————
Shipping
Orders will be mailed out using re-used packaging material wherever possible, no fancy wrapping here!
International - please purchase at your own risk, we can not guarantee that it will not get held back at the border or that it will not accrue custom fees.
** North America & some areas in Europe still have very limited postal service options. If you choose SMALL PACKET - SURFACE , please note that in can take anywhere from 2-3 months (maybe even a little more) and there is no tracking.
70g
干し筍/ Hoshi-takenoko / Dried bamboo shoots
Made from bamboo shoots that emerge every spring, on the land that I get to call home. They were harvested first thing in the morning when the tannins are still mild. They have further gone through the necessary ‘‘aku-nuki’’ process (bitterness removal) over wood fire that makes them much more delicious. They have been dried in the sun and with the dehydrator (weather depending) with a sprinkle of salt. Unlike fresh bamboo shoots, they have a delightfully crunchier and chewier texture when used in a dish.
Ingredients: bamboo shoots (Phyllostachys edulis, Phyllostachys bambusoides), sea salt
How to use: Soak the bamboo shoots in some water to rehydrate.
My favorite way to prepare them is to pan fry them in a little sesame oil + gochujang paste + soy sauce. Add a little sweetener of your choice like mirin, honey or sugar. Garnish with some sesame seeds and serve with rice!
You can easily just toss them into some soup or any stir-fry dish as well.
*The white powder that you may find on the shoots are from natural msg that comes to the surface during the drying process.
~~ Made in the old volcanic lands of Mt. Daisen & the sea ~~
————————————
Shipping
Orders will be mailed out using re-used packaging material wherever possible, no fancy wrapping here!
International - please purchase at your own risk, we can not guarantee that it will not get held back at the border or that it will not accrue custom fees.
** North America & some areas in Europe still have very limited postal service options. If you choose SMALL PACKET - SURFACE , please note that in can take anywhere from 2-3 months (maybe even a little more) and there is no tracking.