Takenoko/Bamboo-shoot are in season now. My mother-in law cooked two dishes with takenoko.
Bamboo shoot is dug out from the ground. You can’t see where it is without the expert’s help. So, I think it is not ‘shoot’ but ‘root’. Anyway, to prepare takenoko is quite bothersome. You have to peel off the skin and boil it for 30-40 minutes and then simmer it with condiment, for example soy sauce, sake and mirin(Japanese cooking wine). I don’t think to try such a bother because I don’t care much for it… It tastes crunchy and zesty. I hate that zestiness. I can’t explain well but somehow bitter? or hmm..unique flavor. People who have a fondness for it must call it ‘taste of spring’. I don’t know. You try it!! It’d be less sporting than eating natto or octopus!
Here are the movie reporting about digging out takenoko from the ground(only in Japanese).