（筍）竹の子の下ごしらえ（The preparations for bamboo shoot）

筍を茹でるのは、アクをこれ以上出さないためです。アクは水溶性の物質なので、水に漬けてから次第に抜けていきます。茹でたての筍はとてもエグイです。最初からアクを抜く­には、重曹（重炭酸ソーダ）を入れればすぐに抜けますが、水煮タケノコと同じ味になってしまい、風味が落ちてしまいます。米ぬかとタカの爪を入れておいしく食べたいですね­。

Category:

Howto & Style

Tags:

• 竹の子
• 筍
• たけのこ
• アク
• 灰汁
• bamboo
• shoot

[XMetalChefX]

@gladE8ah assuming you're not joking, its acting as a weight to keep them held down....If you;re joking then LOL!!!!

[GardeningZ]

Don't use this method for Mao (Moso) bamboo shoot.

[gregpett]

@mehdan2

All eatable plants that grow outward from the root have different flavors along the plant. New growth (closer to the root) is traditionally more sweet than old growth on the bud end. So I am guessing he is cutting off the old growth because it might be more bitter to have too much flavor? I am just using my knowledge asparagus as a basis of comparison. Peeled root end of asparagus is much more sweet than the bud end that most people tend to covet.

[gladE8ah]

Thats the wrong lid for that pot

[TiramisuHappy]

@mehdan2

Yeah, I thought he was cutting off the tip too liberally as well.

Mind you, these fresh bamboo shoots aren't that cheap to buy.

Whenever my mom would buy and cook these bamboo shoots when I was growing up in Japan, I knew it was around my dad's pay day!! ; D

[CookingTeenager]

I love your videos! <3 thank youuu!

[lammersmedia]

Good one Itasan!

[syzlox]

it's how to prepare a bamboo shoot

[syncng]

what is this?

[mehdan2]

Itasan, why are you cutting off things that can be eaten? The tip is ok.