京都府·特産品
Kyo-takenoko (Nagaokakyo)
People are often surprised when they hear there are bamboo shoots that can be eaten as sashimi. The highest grade of Nagaokakyo's representative Kyo-takenoko is the 'Shirako' variety. During the winter, farmers till the soil to make it soft and fluffy, allowing the bamboo shoots to grow underground away from direct sunlight. As a result, the skin is a pristine white without any sunburn, and the flesh is creamy and incredibly soft. With minimal bitterness or astringency, its elegant sweetness stands out. When delivered via 'morning harvest'—dug in the morning and delivered the same day—the aroma and flavor are truly exceptional. When you slice into the white, youthful cross-section, you get a crisp, pleasant texture. Beyond dishes like Kinome-ae (dressed with sansho leaves) or Wakatake-ni (simmered with young bamboo), please try the thinly sliced bamboo shoot sashimi to experience the pure sweetness of spring.
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