| Bamboo shoot | |||||||||||||||
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 Edible bamboo shoots | |||||||||||||||
| Chinese name | |||||||||||||||
| Traditional Chinese | 竹筍 | ||||||||||||||
| Simplified Chinese | 竹笋 | ||||||||||||||
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| Korean name | |||||||||||||||
| Hangul | 죽순, 대나무싹 | ||||||||||||||
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| Japanese name | |||||||||||||||
| Kanji | 竹の子 or 筍 | ||||||||||||||
| Kana | タケノコ | ||||||||||||||
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| Nutritional value per 100 g (3.5 oz) | |||||||||||||||||||||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Energy | 115 kJ (27 kcal) | ||||||||||||||||||||||||||||||||||||||||||
5.2 g | |||||||||||||||||||||||||||||||||||||||||||
| Sugars | 3 g | ||||||||||||||||||||||||||||||||||||||||||
| Dietary fibre | 2.2 g | ||||||||||||||||||||||||||||||||||||||||||
0.3 g | |||||||||||||||||||||||||||||||||||||||||||
2.6 g | |||||||||||||||||||||||||||||||||||||||||||
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| †Percentages estimated usingUS recommendations for adults,[1] except for potassium, which is estimated based on expert recommendation from theNational Academies.[2] | |||||||||||||||||||||||||||||||||||||||||||
Bamboo shoots orbamboo sprouts are the edibleshoots (new bambooculms that come out of the ground) of manybamboo species includingBambusa vulgaris andPhyllostachys edulis. They are used as vegetables in numerousAsian dishes andbroths. They are sold in various processed shapes and are available in fresh, dried, and canned versions.
Raw bamboo shoots containcyanogenic glycosides, natural toxins also contained incassava.[3] The toxins must be destroyed by thorough cooking, and for this reason, fresh bamboo shoots are boiled before being used in other ways. The toxins are also destroyed in the canning process.
Most young bamboo shoots are edible after being boiled to remove toxins,[4] but only around a hundred or so species are harvested regularly for edible shoots. These are usually from species that are also cultivated for other uses. These include:[5][6][7][8][9]
Freshly collected bamboo shoots are a good source of thiamine, niacin, vitamin A, vitamin B6, and vitamin E. 17 different amino acids have been reported, 8 of them essential for humans. The amount of amino acids in canned and fermented shoots is lower than when freshly prepared.[11]
Raw bamboo is toxic to humans, containing cyanide compounds, hence it is always boiled when used for human consumption.[3] The diets ofgiant pandas andred pandas are largely made up of raw bamboo; the animals' body tissue is not well able to detoxify cyanide, but their gutmicrobiomes are significantly enriched in putative genes coding for enzymes related to cyanide degradation, suggesting that they have cyanide-digesting gut microbes.[12]
In certain parts ofJapan,China, andTaiwan, shoots from the giant timber bambooBambusa oldhamii are harvested in spring or early summer. Young shoots from this species are highly sought-after due to their crisp texture and sweet taste.[13] Older shoots, however, have an acrid flavor and should be sliced thin and boiled in a large volume of water several times. The sliced bamboo is edible after boiling.B. oldhamii is more widely known as a noninvasive landscaping bamboo.
Pickled bamboo, used as acondiment, may also be made from thepith of the young shoots. In Japan,menma is a common topping forramen noodle soup. In China,luosifen river snail noodles, a popular dish fromGuangxi, get their famously pungent smell from pickled bamboo shoots.[14]
InNepal, they are used in dishes that have been well known in the country for centuries. A popular dish istama (fermented bamboo shoot), made with potato and beans. An old popular song in Nepali mentionstama as "my mother loves vegetable of recipe containing potato, beans, andtama". Some varieties of bamboo shoots commonly grown in the Sikkim Himalayas of India areDendrocalamus hamiltonii,Dendrocalamus sikkimensis andBambusa tulda, locally known aschoya bans,bhalu bans andkarati bans. These are edible when young. These bamboo shoots are collected, defoliated and boiled in water with turmeric powder for 10–15 minutes to remove the bitter taste of the bamboo after which thetama is ready for consumption.Tama is commonly sold in local markets during the months of June to September when young bamboo shoots sprout.
InAssam, bamboo shoot is calledbah gaj inAssamese andhen-up inKarbi. It is an integral part of traditionalAssamese cuisine. Fermented bamboo shoot, calledkhorisa, is a widely used ingredient in Assamese recipes for meats such aspork,chicken,duck andsquab orpigeon. Fermentation increases the nutritional value of bamboo shoots by making some nutrients more bioavailable and degrading toxins.[15]
InKarnataka,Andhra Pradesh, and NorthernTamil Nadu, the bamboo shoots are used as a special dish during the monsoons (due to seasonal availability). It is common inTulunadu andMalnad regions. It goes by the namekanile or 'kalale inTulu,veduru kommulu inTelugu, andmoongil kuruthu inTamil. The shoots are usually sliced and soaked in water for two to three days, after which the water is drained and replenished each day to extract and remove toxins. It is also used as a pickle.[citation needed]
In theDiyun region of Arunachal Pradesh, theChakma people call thembashchuri. The fermented version is calledmedukkeye and is often served fried withpork. The bamboo shoots can also be fermented and stored with vinegar.[citation needed]
InJharkhand, India, the bamboo shoots are used as a vegetable. Young shoots and stored shoots are known askaril andshandhna respectively.[16]
In the western part ofOdisha, India, they are known askaradi and are used in traditional curries such as ambila, pithou bhaja and pickle. In monsoon, it can be abundantly found in the bamboo forests of the Karlapat wildlife sanctuary and mostly prepared in homes using mustard paste. They can be stored for months in an airtight container. They are also dried in the sun, increasing their shelf life; these dried shoots are calledhendua. The dried shoots are used in curries of roasted fish, calledpoda macha.[citation needed]
InNagaland, India, bamboo shoots are both cooked and eaten as a fresh food item or fermented for a variety of culinary uses. Fermented bamboo shoot is commonly known asbas tenga. Cooking pork with a generous portion of fermented bamboo shoot is very popular in Naga cuisine.[citation needed]
InManipur, India, they are known asu-soi. They are also fermented and preserved after which they are known assoibum. They are used in a wide variety of dishes – among which areiromba, ooti andkangshu etc.[17] The fermented bamboo shoots which is preserved for many months is known assoijin.
InMeghalaya, bamboo shoots are either used fresh or fermented and made into pickles, soups with pork or dried fish, or curried and seasoned with sesame seeds or made into a sauce with fermented fish. They are sometimes cooked along with yam leaves and dried fish.
InChittagong Hill Tracts, Bangladesh, bamboo shoots are a traditional food of the indigenousJumma people. The preparation of their dishes consist of several steps. First, bamboo shoots are collected from the bamboo forest then defoliated and boiled in water. Afterwards, the bamboo shoot is prepared with shrimp paste, chili, garlic paste, and salt.[citation needed]
In thePhilippines, bamboo shoots are primarily harvested from bolo bamboo (Gigantochloa levis), giant bamboo (Dendrocalamus asper), common bamboo (Bambusa vulgaris), spiny bamboo (Bambusa blumeana), and twoendemic species, bayog (Bambusa merrilliana) and laak (Bambusa philippinensis). Other economically important species also harvested for bamboo shoots include kayali (Gigantochloa atter), male bamboo (Dendrocalamus strictus), and climbing bamboos (Dinochloa spp.) Another endemic species, the lumampao or bagakay bamboo (Schizostachyum lumampao), which are used for makingsawali (woven bamboo strips), are also occasionally harvested for bamboo shoots.[10] InFilipino cuisine, the shoots are commonly calledlabóng (other names includerabong,dabong, ortambo). The two most popular dishes for these areginataáng labóng (shoots incoconut milk and chilies) anddinengdeng na labóng (shoots in fishbagoóng and stew of string beans,saluyot, andtinapa). They are alsosautéed alone or with other ingredients as inpaklay, or cooked as fried or freshlumpia. Bamboo shoots are also preserved asatchara, traditional sweet pickles that are often made from papaya.[18][19]
InThai cuisine bamboo shoots are calledno mai. It can be used in stir-fries, soups such astom kha kai,curries such askaeng tai pla, as well as insalads such assup no-mai. Some dishes ask for fresh bamboo shoots, others for pickled bamboo shoots (no mai dong).[20]
InVietnamese cuisine, shredded bamboo shoots are used alone or with other vegetable in many stir-fried vegetable dishes. It may also be used as the sole vegetable ingredient in pork chop soup. Duck and bamboo shoot noodles (Bún măng vịt)[21] is also a famous noodle dish in Vietnam.
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InMyanmar, bamboo shoots are calledhmyit (Burmese:မျှစ်). They can be used in a soup calledmyahait hcaut tar la bot ortalabaw, bamboo soup. The preparation of this dish generally follows three steps. First, the bamboo shoots are collected from a bamboo forest. Bamboo can be found in the whole of Myanmar but the bamboo shoots from the two northernmost regions (Kachin State andSagaing Region) are soft and good in taste. The bamboo shoots are then boiled in water after which they can be cooked with curry powder, rice powder, and other ingredients such assnakehead fish andbasil leaves. A small amount of rice and some shreds of meat or seafood may also be added.[22][23][24][25] The soup was traditionally used by theKaren people as a supplement to rice, which was not readily or cheaply available to them.[26] Talabaw is one of the most well known soups in Myanmar, and widely considered to be the essential dish ofKaren cuisine.[26] Another bamboo shoot dish inBurmese cuisine is a sour bamboo shoot curry calledhmyit chin hin (မျှစ်ချဉ်ဟင်း), a specialty ofNaypyidaw in central Burma.[27]
InIndonesia, they are sliced thinly to be boiled withcoconut milk and spices to makegulai rebung. Other recipes using bamboo shoots aresayur lodeh (mixed vegetables in coconut milk) andlun pia (sometimes writtenlumpia: fried wrapped bamboo shoots with vegetables). The shoots of some species containcyanide that must be leached or boiled out before they can be eaten safely. Slicing the bamboo shoots thinly assists in this leaching.[citation needed]
Bamboo shoots are also eaten in Ethiopia. The locations where bamboo grows are not contiguous. Bamboo shoots ofO. abyssinica are eaten in lowland locations of Pawe, Assosa and Bambasi districts of Benishangul Gumuz Regional State and in Sinan Wereda of Amhara Regional State.[28][29]
Bamboo shoots ofA. alpina are also eaten in higher elevations, including from two bamboo forests about 80 km. apart, both areas at higher elevations than the surrounding land.[30][29] One is on a mountain south ofMizan Teferi, the other is on the higher elevations nearMaasha, between the cities ofTepi andGore.
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