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Bamboo shoots

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.

If you enjoy cooking take a minute to look at ‘Simon Scrutton Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.

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