LITMIR.BIZ

      The harvested shoots are immediately taken down for boiling by a tiny monorail. Negi bozu (blossoms of the Japanese bunching onion) in the morning sun. The boiled shoots being raised from the cauldron. Staff driving down the steep digging site with the harvest. The bamboo tofu ware is made on site. Staff hard at work: it takes an expert foot to feel the shoots hidden under a carpet of bamboo leaves.

      As the days slowly grow warmer, bamboo shoots are the only things on our minds, for the shoots must be harvested just as they peek out from the ground. Our eager thoughts drive us to the telephone as early as in February. We are calling the parents of one of our colleagues who own a mountain covered in lush bamboo forests in Shizuoka Prefecture. Weather conditions significantly affect the growth of the shoots. They tend to shoot up earlier when there has been abundant rainfall. We generally receive the long awaited call in early March. There is no doubt that spring arrives to Shunju along with this joyful tiding and we speed off to Shizuoka after midnight, having closed the restaurants.

      Preserving the freshness of bamboo shoot is a highly delicate operation. You can actually see a shoot start to oxidize, discolor, and turn bitter from the moment that it is dug out. It is truly a race against time to preserve the refreshing "newborn" taste. Normally, harvested shoots are whisked off to the gourmet markets in refrigerated trucks as a highly coveted delicacy, known as asabori ("morning dug"). This system is seemingly the best means for competing against time but it can not prevent the oxidation and marked decline in taste. Once they reach the kitchen, the shoots must still be boiled with rice bran and dried chili peppers to remove the bitterness.

      We immediately begin to boil the shoots on site in an iron cauldron full of spring water to halt the oxidation process and to trap the flavor before it deteriorates. We have no need for the additional ingredients as no bitterness has set in. Digging in the forest and clamoring around the cauldron is a customary Shunju spring ritual for us. Of course, we rush back to Tokyo in order to serve this treasured harvest that very evening.

      Grilled bamboo shoots

      Takenoko no ippon yaki

      Serves 4

      2 12-in (30-cm) takenoko (fresh bamboo shoots) (for preparation see page 253)

      1/4 cup (60 ml) koikuchi shoyu (soy sauce)

      If you have the opportunity to dig bamboo shoots fresh from the ground, we recommend charcoal grilling them on the spot in their outer skins. Freshly dug shoots have a high water content so they steam in their skins when grilled. You will never forget their sweet, delicate flavor and indescribable texture, which is totally different to that of canned or vacuum-packed shoots. This extravagant way of savoring the spring delicacy is a treat which we reward ourselves with after a strenuous morning of digging.

      1 Prepare the charcoal; the coals are ready when all glow orange-red.

      2 Carefully place the bamboo shoots directly into the red hot charcoal and cover completely with coals. Grill for about 15 minutes, do not worry about the skin becoming charred. Remove from the charcoal and test for doneness. Pierce the thick bottom of a bamboo shoot with a metal skewer and keep it there for 5 seconds before removing. If the skewer is hot, but not too hot to touch (about 120°F or 40°C), return the bamboo shoot on top of the charcoal, brush evenly with soy sauce, and grill for another 5 minutes. If the metal skewer is not hot enough, return to the charcoal, cook for a further 5 minutes, and repeat the process before brushing with the soy sauce.

      3 Place each bamboo shoot on a cutting board, then slice in half lengthwise. Remove the shoot from the skin and slice crosswise into bite-sized pieces. Discard the most charred outer skins, then arrange the remaining skin into its original form and arrange the bamboo shoot on the skin. Serve immediately.

      Bamboo shoot rice cooked in a stone pot

      Takenoko meshi no ishi gam a daki

      Serves 4

      2 teaspoons vegetable oil

      1/4 taka no tsume (dried hot red chili)

      2 oz (60 g) takenoko (fresh bamboo shoots (for preparation see page 253), sliced into batons 2 in (5 cm) long and 1/2 in (5 mm) thick; substitute with vacuum-packed boiled whole bamboo shoot

      1 teaspoon natural sea salt

      1/3 cup (90 ml) katsuo dashi (bonito stock) (for preparation see page 248)

      1 teaspoon white sesame seeds

      1 cup (200 g) Japanese rice (see page 260 for washing instructions)

      3/4 cup (200 ml) water

      2 tablespoons Korean virgin sesame oil

      The most popular way of serving bamboo shoot is to cook it with rice or braise it with seaweed. As you will notice throughout this book, we have borrowed many ideas and ingredients from Korean cuisine, and the stone pot is one of the most important of these, along with aromatic Korean virgin sesame oil. Although we cook many of our flavored rice dishes, as well as plain rice, in a stone pot—it cooks excellent rice and produces a nice crunchy crust— any heavy-bottomed enameled pot will do the trick.

      1 Heat the vegetable oil in a saucepan over low heat and sauté the red chili. Add the bamboo shoot batons and increase heat to high. Add the salt and continue to sauté until the bamboo shoot

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