Mountain Bounty

 

Day 9 of my walk along the Iwami Kannon Pilgrimage, and I am walking through some remote mountain country I had no been to before.

It's early May, so plenty of flowers..... also industrial waste..... there is a lot of abandoned construction company sites filled with scaffolding and such.... also plenty of dumped vehicles...... but a few times I've seen industrial drums rusting.....

Snakes have been out and about for months already..... not sure what species this guy is, but its not a poisonous mamushi...... wouldnt bother me if it was.....

This gentleman was tending his hives. Don' t remember seeing many hives in Japan, but the honey must come from somewhere..... I suspect most not from Japan....

This couple have been harvesting fuki, a wild plant eaten quite a bit.... I believe it is called butterbur... pieces of the stem re often found in bentos...

The ubiquitous roadside shrine.... with fresh flowers.....

The bamboo shoot harvest was a couple of weeks ago around my village, but I guess up here in the mountains it is a few weeks later..... when trimmed, this barrowload will fetch a pretty penny from city folk.

I start to drop down into the area around Mito Onsen... where a small, civic matsuri is taking place.... the first kagura dances are ritual and not masked, but I decide not to wait around for the later dances....

The previous post in this series was on two interesting shrines I visited earlier in the day.

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April harvest. Takenoko, bamboo shoots

It's takenoko season!! The shoots of new Giant Bamboo are now poking up from the ground and free food is to be had for the taking.

The best time to harvest is early morning following a rain. Look for shoots no more than a few centimetres in height. Any bigger and they are too tough.

Dig out the soil around the shoots down about 10 cms and cut. Most Japanese use a Japanese pick which has a sharp blade on one side, but I used a small hatchet with no trouble. The above photo is about 20 minutes worth of work.

Strip away the outer layers and trim the base and tips.

Preparation should be done as soon after harvesting as possible as the shoots quickly become tough and bitter. Before cooking the shoots need some preparation. Most people boil the shoots in water with nuka (rice bran) and a few red peppers, though if you can't easily get rice bran then boiling the shoots and changing the water twice works as well to remove the acridity.

Once drained and washed the shoot can now be cooked. Takenoko can be made into pickles, takenoko gohan, rice cooked with bamboo shoots, is also popular, but a good way is to boil the shoots in a mixture of water, soy sauce, sake, and fish stock.

My favorite way to use them is in Thai curry,.... a little to spicy for most japanese. Tonights supper.... made with eggplants, tomatoes and peppers out of the freezer from last years garden. There is no doubt that the tastiest food is free food!!!