The Edible Bamboo Sprouts
Japanese Loves Bamboo Sprouts
The bamboo shoots or sprouts are sweet, juicy and tasty. The shoots are edible and the Japanese loves the sprouts’ taste more than any other people. Prominent among the bamboo sprouts producers are the Taiwan, China, Japan, India, Philippines, Bangladesh, Thailand, Korea and Indonesia.
Bamboo has many other uses including paper making, fishing, housing, furniture and baskets making. The following are some of the items that can be made from bamboo: bamboo house, bamboo roof, bamboo chairs, bamboo tables, bamboo sandals bamboo bowls, bamboo chopsticks, bamboo firewood, bamboo beds, bamboo mats, bamboo pillows, bamboo cradles, bamboo toys, bamboo paper, bamboo baskets, bamboo ladles, etc.
Bamboo: An Important Food Ingredient
Bamboo shoots are edible vegetables. Bamboo has many other uses including paper making, fishing, housing, furniture and baskets making. Bamboo shoots are inexpensive, easily procured and tasty. This make bamboo shoots an important ingredient of daily food to many people in Asian countries. The bamboo shoots or sprouts are classified as vegetables. The bamboo sprouts comes from natural forests and some bamboo sprouts are grown in plantations of natural stands.
Bamboo Shoots Are Vegetables
Bamboo shoots are inexpensive, easily procured and tasty. This make bamboo shoots an important ingredient of daily food to many people in Asian countries. The bamboo shoots or sprouts are classified as vegetables. The bamboo sprouts comes from natural forests and some bamboo sprouts are grown in plantations of natural stands.
Of all the species of bamboo, Machiku bamboo makes the best gourmets because of its tenderness and juiciness which differentiate it from other edible bamboos. Machiku is propagated by seeds, offsets and cuttings. To produce excellent shoots, the bamboo base is covered by straw, grass and sugarcane leaves up to five times in a year. Raiser will collect sprouts for cooking when shoots reach 4 to 6 cm. A good farm can produce 10,000 kg of shoots per hectare.
The main part of the fresh bamboo shoot is water comprising about 87 per cent. The remaining parts are protein, fat, carbohydrates, minerals and vitamins. The kauayan-tinik bamboo has the most acceptable color, taste and texture.
Processing Bamboo for Culinary Purposes
Processing Machiku bamboo for culinary purposes is simple. Cut the bamboo sprout and boil them to kill and soften the tissue as well as to prevent sprouts from growing if left without boiling them. The shoots are then fermented for a few days to further soften the shoot fiber and to increase palatability.
The processed sprouts are then shredded into small pieces or flakes. The bamboo flakes are then dried to a moisture content of 20 percent. They are then brine cured and finally packed into plastic containers.
Simple Bamboo Sprout Relish
A simple bamboo dish which you can prepare to give your cuisine an oriental touch is called Labong relish. To prepare Labong relish you will need the following ingredient:
- 1. Two cups of bamboo shoots
- 2. Three tomatoes
- 3. One chopped onion bulb, French dressing, salt, and mono-sodium glutamate
- 4. Boil the shoots first and then squeeze the water out
- 5. Add salt to taste and then top up with French dressing
- 6. Dash with small vetsin/mono-sodium glutamate to season
- 7. Add tomatoes and chopped onion.
- 8. The bamboo sprout relish or Labong is ready to serve.
- 9. Happy eating.
Canned and Dried Bamboo Sprout
China has over 300 species of valuable bamboos. China exports large quantity of canned and dried sprout to neighboring Japan, which is the world’s largest consumer of bamboo sprouts.
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