Kinome-ae (bamboo Shoots With Green Soy Dressing)

As it seems to challenge an excellency above all His other perfections, so it is the glory of all the rest; as it is the glory of the Godhead, so it is the glory of every perfection in the Godhead; as His power is the strength of them, so His holiness is the beauty of them; as all would be weak without almightiness to back them, so all would be uncomely without holiness to adorn them. Should this be sullied, all the rest would lose their honour; as at the same instant the sun should lose its light, it would lose its heat, its strength, its generative and quickening virtue. As sincerity is the luster of every grace in a Christian, so is purity the splendor of every attribute in the Godhead. His justice is a holy justice, His wisdom a holy wisdom, His arm of power a "holy arm" (Ps. 98:1), His truth or promise a "holy promise" (Ps. 105:42). His name, which signifies all His attributes in conjunction, "is holy," Psalm 103:1.

Stephen Charnock

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Japanese	Japanese, Salads, Vegetables	6	Servings

INGREDIENTS

10	oz	Bamboo Shoots, Takenoko
1 1/2	t	Sugar
1	pn	MSG
		2" Square Kombu
3	T	Neri Shiro Miso
3/8	pt	Niban Dashi
2	t	Salt
5	t	Sake
4	oz	Fresh Spinach leaves
1/4	t	Kona Sansho, Pepper

INSTRUCTIONS

IN ADVANCE: Place bamboo shoot on side, cut off base, the cut bas in
half horizontally.  Cut the top lengthways in quarters.  Cut all
pieces into 1/2" dice.  Bring 3/8 pt water to boil, drop in shoots,
and return to boil. Boil uncovered for 10 minutes until tender.  Drain
and set aside. Put Dashi, sugar, 1/4 t salt, msg and kombu into  a
medium saucepan and bring to a boil over high heat.  Add the bamboo
shoots. Boil until almost all of the liquid is gone.  Remove from  heat
and set aside to cool. Wash the spinach leaves thoroughly and  pat dry.
Grind the leaves into a paste, adding the rest of the salt  slowly.
Add 3/8 pt of water to paste andtransfer to a small  saucepan.  Bring
to boil.  Pour misture through a fine sieve, discard  the liquid. TO
SERVE: Pour the miso dressing into a bowl and rub the  spinach paste
through a sieve into the dressing. The stir the mixture  until it turns
a soft, delicate green. Sprinkle with a 1/4 t of Kona  Sansho powder.
Add the bamboo shoots, and stir together gently. Serve  at room
temperature.  From "Recipes-The Cooking of Japan" from Time-Life
International,  c1965.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/japan1.zip

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