Spring Bamboo Shoots (Chun Sun)
春を告げるシャキシャキ感！甘辛い醤油で煮詰める「油燜筍」の主役
Description
Bamboo shoots having just broken ground in spring. Larger than Winter Shoots, characterized by juiciness and a prominent 'crisp' texture. Loved especially in Jiangnan, consumed explosively as the harbinger of spring.
Classification: Everyone, Ingredient, Vegetable, Chun Sun, Bamboo Shoots, Seasonal, Stir-fry, You Men Sun, Crunchy
Shops selling Spring Bamboo Shoots (Chun Sun)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Spring Bamboo Shoots(Fresh)
Instructions
- [Typical Uses]
- [You Men Sun (Soy-Braised Bamboo)]: Fry spring shoots in generous oil and reduce with soy/sugar until dark; the representative spring side dish of Jiangnan.
- [Yan Du Xian (Spring Ver)]: Make the soup using spring shoots instead of winter ones.
Learn more Substitutes, pairings, tips
Key spices
More fibrous than winter shoots、with a 'vivid crunch' that echoes pleasant sounds with every bite
Substitutes at Japanese supermarkets
(Use JP fresh bamboo shoots)
Pairing
Soy Sauce / Sugar / Rapeseed Oil / Pork
Trivia
For low-astringency varieties (Moso), it's common in China to 'fry like deep-frying' to extract aroma and season directly without pre-boiling.
Eating tips & etiquette
In China, true to the idiom 'Bamboo shoots after a spring rain', shoots after rain grow fast and are considered the softest and tastiest.
Allergen
None