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Grilled dish as yakimono

Grilled Bamboo Shoots

Appears in
top 1000Dashi and Umami: The Heart of Japanese cuisine
Dashi and Umami

By Heston Blumenthal, Pascal Barbot, Nobu Matsuhisa and Kiyomi Mikuni

Published 2009

  • About
For the Japanese, bamboo shoots are one of the finest treats of the season. This delicacy has been adored for centuries for its deliciously satisfying crunch and unique scent. Freshly dug up bamboo shoots are a rare treat, which is very difficult to come by. Firstly, they are blanched in order to remove any harshness from their flavour. They are then added to dashi and baked.

The deliciousness of the finished dish is due to the natural taste and fragrance of the fresh bamboo shoots. Garnishing the dish with the much loved kinome (the young leaves of the sansho pepper plant), which has a highly aromatic and slightly bitter taste with a mild numbing effect on tongue, is seen as another essential feature of Japanese springtime. Thus, it ensures the desired seasonal feel.

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