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The young shoots of the bamboo plant, frequently used in oriental cooking. Most often found tinned. Rinse them thoroughly before using, then transfer any unused shoots to a bowl of water and cover. If the water is changed every day they will keep in a fridge for a week.
If lucky enough to find fresh shoots, they can be kept in the fridge and slices taken off as necessary.
They are a typical spring vegetable in Japan - several varieties being available - but, 'mosochika (Phyllostachys Pubescens) are considered the best.