Washoku is the Japanese word for Japanese cuisine. This blog will introduce Japanese food, the chefs, dishes, pottery, and Japanese culture. All photos are by Naoko Takagi, contributions from other individuals will be noted.

Wednesday, April 27, 2016

Wakatake-ni (Bamboo shoots and wakame seaweed)

wakatake wakatakeni
Wakatakeni  若竹煮

Wakatake-ni (Bamboo shoots and wakame seaweed)

Wakatake-ni is a one of the most popular dishes in the spring time in Japan. There is a limited amount of time that we can enjoy eating the tender bamboo shoots. They grow quite fast and only baby bamboo shoots are edible. As a result, the youngest shoots must be harvested before they begin to mature. Fresh bamboo shoots have very delicious flavor and unique crisp texture. We cook them with sashimi, stewed, steamed, broiled, grilled, mixed with rice, salad and other dishes. However, the most popular way of cooking is "Wakatake-ni", in other words, simmered bamboo shoots and wakame seaweed. Wakame seaweed is also well-known as a spring time ingredient.

The bamboo shoots and the wakame seaweed, a bounty from the mountains and bounty from the ocean. Both ingredients come from different places but the combination of the two yields a very special dish.



Photoshoot at Hirohisa

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