# Takenoko to Fuki, Namabushi no Taitan ｜ Our Regional Cuisines

**Cuisine Name**: Takenoko to Fuki, Namabushi no Taitan

**Region**: Our Regional Cuisines

## Main Lore Areas
Chutan Region, Tango Region

## Main Ingredients Used
Bamboo shoots, butterbur sprouts, smoked bonito

## History, Origin, and Related Events
Kyoto's bamboo shoots are particularly renowned for their high quality nationwide. It is said that they were introduced to Kyoto during the era of Emperor Saga (810 to 823). According to one account, the founder of Kaiinji Jakusho-in temple in Nagaokakyo City, Douyuu, brought back Mosochiku (Moso bamboo) from China, which became the catalyst for its spread in the Kansai region.Nagaokakyo City is famous as a production area for bamboo shoots. The bamboo shoots in the Otokuni area of Nagaokakyo City adopt a unique cultivation method called the "Kyoto-style softening cultivation method." The process begins with selecting parent bamboo shoots in early April, followed by steps such as fertilization, thinning, and adding soil. The bamboo shoots' growth is monitored until around January, with harvesting taking place in early March. The distinctive feature is the meticulous care throughout the year, including the use of straw and grass, and soil addition in various stages. Additionally, the western part of the region, extending to the Nishiyama mountain range, has many bamboo groves with acidic clay soil. With good drainage and sunlight, it provides an environment suitable for bamboo shoot cultivation.The "Takenoko to Fuki, Namabushi no Taitan" dish is a local specialty unique to Kyoto, which is far from the sea. "Namabushi" refers to a processed item where fresh bonito is filleted, then subjected to heating processes such as steaming or boiling, and smoked (roasted) only once. Repeating the smoking process multiple times results in firm bonito flakes. While it is commonly known as Namabushi in Eastern Japan, it refers to the same processed item called "Namaribushi." While bonito flakes are often used for making dashi (Japanese soup stock), in the case of Namabushi, the flakes are loosened and used in various dishes.The season for bamboo shoots coincides with the time when Namabushi is distributed, making them a perfect match. Additionally, Fuki is at its softest during this time.

## Opportunities and Times of Eating Habits
A classic home-cooked dish that becomes a staple in households when spring arrives. In the past, bamboo shoot farmers, busy during the bamboo shoot harvesting season, reportedly kept fuki soaked in water with its bitterness removed, ready to use at any time for this dish.

## How to Eat
To prepare, combine dashi (broth), sugar, sake, soy sauce, and other ingredients in a pot. Once it comes to a boil, add the namabushi (lightly smoked bonito) and let it simmer. After simmering for a while, add boiled bamboo shoots and pre-cooked fuki. Simmer a bit more, and then it's ready to eat. Overcooking may affect the color negatively, but it enhances the flavor, making it delicious.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)In Nagaokakyo City, they hold the "Takenoko Festa" in spring. The festival includes direct sales by bamboo shoot farmers, promoting the appeal of local bamboo shoots and bamboo shoot dishes to both residents and visitors.

## Ingredients
- Boiled bamboo shoots: 250g
- Butterbur sprouts: 250g
- Smoked bonito: 4
- [A] Sugar: 3 tbsp.
- [A] Sake: 3 tbsp.
- [A] Soy sauce: 5 tbsp.
- [A] Mirin(=sweet rice wine): 2 tbsp.
- Dashi (=Japanese soup stock) (kombu(=kelp), bonito): 2 cups

## Recipe
1. 1. Peel and cut the butterbur sprouts into approximately 4cm pieces, then boil until they become tender. Boiling them in rice bran or rice washing water makes the fibers of the butterbur sprouts soft and removes bitterness more easily.
2. 2. Lift the butterbur sprouts from the boiling water and soak them in cold water for at least 2 hours.
3. 3. In a pot, combine dashi broth and [A], bring it to a boil, then add the lightly smoked bonito and let it simmer.
4. 4. After simmering for a while and allowing the flavors to infuse into the bonito, add the boiled bamboo shoots and butterbur sprouts, simmering until well combined.

## Provider Information
provider : “Kyo Gochisosama Okasan no Aji” (Kyoto Prefecture Life Research Group Connection Council)

![Image](Not found)