After the Cherry Blossoms: A Celebration of Bamboo Shoots

As cherry blossom season fades, Japan welcomes another symbol of spring—bamboo shoots, or takenoko. Known for their incredible growth, some species have been recorded to grow up to 120 cm (nearly 4 feet) in a single day. This remarkable vitality is just one part of the bamboo story.

Japan is home to around 600 species of bamboo, while over 1,200 varieties exist globally. This diversity is reflected in traditional crafts, landscapes, and especially cuisine.
 

In Japanese cooking, bamboo shoots are a beloved spring delicacy. They appear in dishes such as:

Takenoko Gohan (bamboo shoot rice)

Chikuzen-ni (simmered bamboo shoots and vegetables)

Tempura made with freshly harvested shoots

Lightly grilled or boiled with miso for a simple, earthy flavor

In Hakone, bamboo is more than just a food—it's part of the scenery and seasonal culture. Whether you're enjoying a local meal or spotting new shoots in a forest path, takenoko season is a gentle reminder of nature’s renewal and abundance.

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