INGREDIENTS

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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