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Grilled Bamboo Shoots — traditional dish from Kyoto, Japan
Snack Vegan

Food Flavour DNA

Nutritional Values

🔥150kcal
💪2gProtein
🌾20gCarbs
🥑—Fat
🌿5gFibre
⚖️200 gServing

* Per serving · 200 g. May vary.

Allergens

🫘 Soy

Grilled Bamboo Shoots

How to order / say it
Say it 筍 — [TAH-kay-no-ko]
Order I'd like the grilled takenoko, please.
Locally Takenoko yaki wo kudasai.
Say locally

Tender bamboo shoots, typically grilled and seasoned simply, representing spring.

Why try it?

Takenoko is a seasonal delicacy in Kyoto, celebrated for its fresh and subtle flavors. Eating it in the region during springtime provides insight into the local reverence for seasonal bounty and Kyoto's agricultural roots.

How it tastes

The shoots have a delicate, nutty flavor with a smooth, fibrous texture when grilled. Drizzled with a touch of soy sauce and mirin, they offer a light, refreshing crunch that's emblematic of springtime.

Origin & History — first documented: 1700

Takenoko has been enjoyed in Japan for centuries, with its presence recorded back to the Nara period. In Kyoto, it became particularly prestigious due to the quality of the bamboo grown in the surrounding mountains, cementing its status as a seasonal specialty by the Edo period.

Recipe

Ingredients

  • 🥕 400 g bamboo shoots
  • 🥣 30 ml soy sauce
  • 🍯 20 ml mirin

Method

  1. 1 Clean and boil bamboo shoots until tender.
  2. 2 Slice bamboo shoots into thick pieces.
  3. 3 Grill sliced shoots over medium heat until slightly charred.
  4. 4 Drizzle with soy sauce and mirin, serve warm.

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All Asia recipes — Japan — Kyoto — Grilled Bamboo Shoots
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