Takenoko no O-suimono (Bamboo Shoot Clear Soup)/タケノコ(たけのこ、筍)のお吸い物

Japanese Food

In days of old, bamboo shoots were a seasonal ingredient, available only in spring, but now water-packed ones are available all year round.
Takenoko no o-suimono is a favorite of my daughter’s. She says she can never get tired of it.
Note: Takenoko (bamboo shoots) go very well with wakame seaweed. Takenoko need not necessarily be accompanied by wakame, but when we say takenoko no o-suimono, it almost always means clear soup with takenoko and wakame.
注: タケノコはワカメ(わかめ、若布)ととてもよく合います。必ずしもタケノコにワカメを添える必要なないのですが、タケノコのお吸い物と言うと、大抵、それはタケノコとワカメのお吸い物のことです。

I usually use cheap dried wakame. To reconstitute it, add lukewarm water.

It will be reconstituted within minutes. Drain.

Sorry, I don’t have a recipe to share. In this pot, I added 2 tsp instant dashi and 1 tsp salt. Add thinly sliced bamboo shoots, bring to a boil, and stop the heat immediately. Add 1 tsp soy sauce. I used dark soy sauce.

I, for one, do not add wakeme to the pot. I put some wakame in an individual o-wan (soup bowl), and add some soup and takenoko.
The reason for this is that wakame can go stale so quickly in the hot hot. Within, say, four minutes, it will no longer taste “fresh”.

Edited to add: I forgot to mention that I used about half the takenoko.
追記: 言い忘れました。タケノコは半分しか使ってません。

A small sprig of kinome (young leaves of sansho (Japanese pepper)) is often used to give additional fragrance. Mitsuba (trefoil) or yuzu zest may also be used.
Images of takenoko no o-suimono/たけのこのお吸い物のイメージ

Edited to add this note:
As I mentioned in a comment, the white substance you will see when you cut a water-packed bamboo shoot is a type of amino acid called tyrosine. It is harmless, and is known to have some medical effects.
For details, click here.

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