Takenoko no Nimono

Clean fresh bamboo shoots by removing tough outer layers until the pale inner part is visible. Cut off the hard bottom part and make a diagonal incision about 2cm deep from the tip.

Place bamboo shoots in a large pot with rice bran and red chili pepper. Add Water for boiling bamboo shoots, ensuring bamboo shoots are fully submerged.

Bring to a boil over high heat, then reduce heat to low and simmer for 60-90 minutes, or until a skewer easily pierces the thickest part of the bamboo shoots.