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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