- Main lore areas
Yamashiro area, Kyoto city
- Main ingredients used
Bamboo shoots, Kinome (leaves of Japanese pepper)
- History/origin/related events
The "Kyoto bamboo shoots" are known for their soft, white flesh and lack of bitterness, and are cultivated in a unique way using the moso bamboo variety. The Kyoto-style softening method is used including processes such as “Shindome” to stop the ends of the parent bamboo, “Shikiwara” to spread straw over the entire field, and “Tsuchiire” which deepens the soil layer and prevents the skin of the bamboo shoots from oxidizing and turning black. In addition to this meticulous work, the Nishiyama area, the largest production area for bamboo shoots in Kyoto Prefecture, has acidic soil with good drainage and high magnesium content, and many hills with good sunshine, which makes it possible to grow high-quality bamboo shoots. As the region is famous for its bamboo shoots, there is a tradition of tasting them in various ways in spring when they are in season. If you are lucky enough to get some freshly harvested bamboo shoots, they are served as popular dishes such as sashimi, “bamboo rice” and “Wakatakeni” (simmered bamboo shoots). “Kinome-ae of bamboo shoots” is very popular as a reminder of the arrival of spring. It is a dish of bamboo shoots dressed with Kinome (leaves of Japanese pepper) which are also in season in spring. “Kinome-ae" is a local dish that is so widely and commonly known that it reminds people of bamboo shoots.
- Opportunities and times of eating habits
Kyo bamboo shoots are harvested from early to late March, with the peak season from mid-April to early May. Since the season of bamboo shoots and sprouts is also spring, it is eaten as a dish that heralds spring.
- How to eat
The mushrooms and boiled spinach are grated with white miso paste, sugar, and egg yolk in a mortar and pestle, and then mixed with boiled bamboo shoots. The egg yolk gives the miso a glossy and rich flavor, but it does not last long, so it is best to store any leftover in the refrigerator. Kinome miso can also be served with vinegared miso for a different taste.
- Efforts for Preservation and Succession
Even today, the taste and method of making miso is passed down from generation to generation, with each household still making it in the spring. It is also featured in school lunch menus and cooking class menus, and there are opportunities to taste "bamboo shoots with kinome" at restaurants and other places.