I cooked TAKENOKO
Takenoko is one of the spring vegitables as well.
We can get fresh takenoko only on spring. Morning dig is the best.
First, boil takenoko with rice bran to put off acid, bitter things.
After that, I cooked takenoko gohan, takenoko nimono, takenoko soup.......etc...
Small ｓquid in the middle is boiled sparkling enope squid.
At my home town country side, there are some farmers which offer takenoko full course.
( open takenoko season only)
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