INGREDIENTS

INSTRUCTIONS

When bamboo is cultivated for shoots, workers walk the fields
barefoot, heaping soil around those spots where their toes feel a
slight rise in the ground.  The bulge heralds an emerging culm, which
is kept covered as long possible, sometimes with a wooden box,  because
when exposed it becomes fibr in a short time.  The shoot is  harvested
when about 1 foot tall, by digging down and carefully  severing it at
the point where it joins the rhizome bear it.  Shoots  are boiled a
half hour or more and the outer sheaths removed. They  are white in
color, with the look of a raw paotato, crisp in texture.  Shoots of
almost any bamboo can be eaten.  The principal genera used  for sprouts
include Arundinaria, Bambusa, Dendrocalamus, and  Phyllostachys.
Although the size is one limiting factor, even  diminutive Sasa in
Japan provides some 600 tons of shoots annually.  In Taiwan P. edulis
and D. latiflorus are used.  In Japan P. moso and  P edu are used.
Soft quality shoots require yearly soil dressing,  straw litter a
farmyard manure..  A sprout properly dug will have a rooty, woody basal
portin,  increasing sharply in diameter upwad for a short distance from
the  very slender part which  was attached to its rhizome, and then
tapering to a point. With a sharp paring knife cut lengthwise through
the sheath only, from tip to base the sprout.  Beginning with the
lowersheaths, remove all except the tender ones at the tip.  If there
is a grayish layer (owing to age) next to the lo nodes, pare this  off.
Remove the togh basal part. Cut the core portion diagonally or
crosswise into rather this slices. The lower, firmer portion should  be
cut across the grain, not thicker than 1/8 inch, but the more ten
middle and upper parts may be sliced thicker or cut into varioyus
shapes according to the recipe. Sprouts may be served alone, drained,
with butter melted over them, after boiling for about twenty minutes.
Salt is added ne the end of the boiling period. If the fresh sprouts
are unpleasantly bitte to the taste there should be a change of water
after the first ten minutes cooking.  The more pronounced bitterness
of some of the tropical edible bamboos (of the genus Bambusa and
others) may be removed by a third change water if the bamboo is not
sliced too thicvk and a good volume of water is used.

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