TK Bamboo-Takenoko from Japan

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 In Japanese cuisine, bamboo shoots (Japanese: "takenoko") are a traditional ingredient that is used in a variety of ways. They are particularly popular as a side dish for sushi and sashimi, where they provide a fresh, crisp accent – thinly sliced and often lightly marinated. Naturally cooked, they develop their mild aroma and harmonize perfectly with other vegetables such as carrots, shiitake mushrooms or edamame. In salads, bamboo shoots are cut into fine strips and refined with sesame seeds, soy sauce and rice vinegar – a typical appetizer in Japanese restaurants. They are also used in vegetarian dishes or as part of vegetarian sushi, as they combine well with rice and nori sheets. In sashimi menus, they are often served as a visually appealing and discreet side dish that emphasizes the freshness of the raw fish. Last but not least, bamboo shoots can be found in classic Japanese vegetable pans and in clear soups, often together with tofu and algae.

Storage. Frozen at -10° C, use within 3 days after defrosting.Slowly thaw in a vacuum bag.