The bamboo shoots cooked in delicate dashi-soup.
Lightly blanched and then cooled down for peeling off the skin.
Beautiful fresh green appears.
Stewed in dashi-soup with fresh Japanese pepper leaves.
Another way of cooking is just simply grilled in the foil.
There are two different colours, red and green. Some People say red ones have stronger taste and green ones are milder and sweet.
This is the best way to enjoy max flavour of fresh bamboo.