Fermented Bamboo Shoot
森のチーズ！強烈な酸味と匂いが豚肉を極上の味に変える北東の秘宝
Description
Bamboo shoots julienned, soaked in water, sealed, and naturally fermented for a long time. Having intense acidity and cheese-like fermentation odor, the soul of Northeast Indian (Nagaland/Assam) cuisine.
Classification: For Maniacs,Fermented Food,Intense Flavor,Diet
Shops selling Fermented Bamboo Shoot
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Fermented bamboo shoots
Instructions
- Drain juice of bottled fermented bamboo shoots, wash briefly with water to soften the unique odor (*locals prefer the odor as is).
- Put in a pot with pork (or smoked pork), add water, Bhut Jolokia (super-spicy chili), garlic, ginger, and simmer.
- Using absolutely no oil, boil down with only pork fat and bamboo shoot fermentation acidity into Northeast Indian specialty 'Pork with Bamboo Shoot'.
Learn more Substitutes, pairings, tips
Key spices
None
Substitutes at Japanese supermarkets
Menma (fermented bamboo shoots) (fermentation aroma is weak but as sub for bamboo shoot texture and acidity)
Pairing
Naga-style pork stew, Super-spicy fish dishes
Trivia
[Hardcore] Ingredient symbolizing Northeast Indian cuisine's unorthodoxy: 'uses absolutely no Indian spices like cumin/coriander'. Their dishes consist only of 'fermentation acidity' and 'Jolokia super-heat', possessing umami on a totally different dimension from spice curries.
Eating tips & etiquette
[Unique Eating] Japanese flinch at the smell like 'undiluted Menma', but shoveling the intense acidity simmered with pork over white rice drops you into an inescapable swamp!
Allergen
None