Ajay Kumar at 13:25, 27 August 2023

2023-08-27T13:25:41Z

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{{Short description|Edible shoots of many bamboo species}}
{{Redirect|Takenoko|other uses|Takenoko (disambiguation)|the band|Bamboo Shoots}}
{{Infobox Chinese|pic=Bamboo sprout2.JPG
|piccap=Edible bamboo shoots
|s={{linktext|竹笋}}|t={{linktext|竹筍}}
|p=zhúsǔn | mi={{IPAc-cmn|zh|u|2|.|s|un|3}}
|j=zuk1-seon2 | ci={{IPAc-yue|z|uk|1|.|s|eon|2}}
|kanji=竹の子 or 筍|kana=タケノコ|romaji=takenoko
|lang2=Nepali|lang2_content=तामा (Tama)
|hangul=죽순, 대나무싹|rr=juk sun, daenamu ssak
|lang3=Vietnamese|lang3_content=măng|lang4=Tagalog|lang4_content=labóng or tambô|lang5=Assamese|lang5_content=বাঁহ গাজ (bãh gaz)|lang6=Indonesian|lang6_content=rebung|lang7= [[Jumma people]]|lang7_content= bajchuri|lang8=Nagamese|lang8_content=baas tenga|lang9=Bru|lang9_content=muiya|lang10=Meetei|lang10_content=ꯎꯁꯣꯏ|lang11=Paite|lang11_content=gotuai}}{{Cleanup lang|article|date=September 2021}}{{nutritionalvalue | name=Bamboo shoots, raw
| kJ=115
| protein=2.6 g
| fat=0.3 g
| carbs=5.2 g
| fibre=2.2 g
| sugars=3 g
| iron_mg=0.5
| phosphorus_mg=59
| potassium_mg=533
| zinc_mg=1.1
| manganese_mg=0.262
| vitC_mg=4
| thiamin_mg=0.15
| riboflavin_mg=0.07
| niacin_mg=0.6
| pantothenic_mg=0.161
| vitB6_mg=0.24
| folate_ug=7
| vitE_mg=1
| source_usda=1
| note=[https://fdc.nal.usda.gov/fdc-app.html#/food-details/169210/nutrients Link to USDA Database entry]
}}

'''Bamboo shoots''' or '''bamboo sprouts''' are the edible [[Shoot (botany)|shoot]]s (new bamboo [[culm (botany)|culms]] that come out of the ground) of many [[bamboo]] species including ''[[Bambusa vulgaris]]'' and ''[[Phyllostachys edulis]]''. They are used as [[vegetable]]s in numerous [[Asian cuisine|Asian]] dishes and [[broth]]s. They are sold in various processed shapes and are available in fresh, dried, and canned versions.

Raw bamboo shoots contain [[Glycoside#Cyanogenic glycosides|cyanogenic glycosides]], natural toxins also contained in [[cassava]].<ref>{{citation |title=Naturally Occurring Toxins in Vegetables and Fruits |url=http://www.cfs.gov.hk/english/programme/programme_rafs/programme_rafs_fc_02_05.html |publisher=Hong Kong Government Centre for Food Safety}}</ref> The toxins must be destroyed by thorough cooking, and for this reason, fresh bamboo shoots are [[Boiling|boiled]] before being used in other ways. The toxins are also destroyed in the canning process.

==Harvested species==
Most young bamboo shoots are edible after being boiled to remove toxins,<ref name="dransfield">{{cite book |editor1-first=S. |editor1-last=Dransfield |editor2-first=E.A. |editor2-last=Widjaja |title=Bamboos |publisher=Prosea Foundation |series=Plant Resources of South-East Asia No. 7 |year=1995 |pages=20–21 |isbn=90-73348-35-8 |url=https://edepot.wur.nl/411162}}</ref> but only around a hundred or so species are harvested regularly for edible shoots. These are usually from species that are also cultivated for other uses. These include:<ref name="Akinlabi">{{cite book |last1=Akinlabi |first1=Esther Titilayo |last2=Anane-Fenin |first2=Kwame |last3=Akwada |first3=Damenortey Richard |title=Bamboo: The Multipurpose Plant |date=2017 |publisher=Springer |isbn=9783319568089 |pages=205–213}}</ref><ref name="guadua">{{cite web |last1=Schröder |first1=Stéphane |title=Edible Bamboo Species |url=https://www.guaduabamboo.com/blog/edible-bamboo-species |website=Guadua Bamboo |access-date=25 April 2021}}</ref><ref>{{citation|title=竹筍|publisher=Giasian junior high school Kaohsiung County|url=http://www.jxm.ks.edu.tw/produce/bamboo.htm|url-status=dead|archive-url=https://web.archive.org/web/20100627055030/http://www.jxm.ks.edu.tw/produce/bamboo.htm|archive-date=2010-06-27}}</ref><ref>{{citation |last=張 |first=瑞文 |publisher=ytower |title=四季竹筍 |url=http://www.ytower.com.tw/prj/prj_354/p1.asp}}</ref><ref name="CropForLife">{{cite web |title=107 Edible Bamboo Shoot Species: Attributes and Edibility |url=https://cropforlife.com/107-edible-bamboo-shoot-species-attributes-and-edibility/ |website=CropForLife |date=3 April 2021 |access-date=25 April 2021}}</ref>
*''[[Acidosasa]]'' – native to [[South China]] and [[Vietnam]]
:*''[[Acidosasa edulis]]'' – endemic to the provinces of [[Fujian]], [[Zhejiang]] and [[Jiangxi]], China.
:*''[[Acidosasa chinensis]]'' – endemic to [[Guangdong]], China
*''[[Bambusa]]'' – the most commonly harvested bamboo in tropical and subtropical Asia, occurring from the [[Philippines]] to [[India]], and from [[Sumatra]] to southern China.
:*''[[Bambusa balcooa]]'' – native to the [[Indian subcontinent]] to [[Mainland Southeast Asia]]
:*''[[Bambusa bambos]]'' – native to [[South Asia]]
:*''[[Bambusa beecheyana]]'' – native to South China to [[Mainland Southeast Asia]] and [[Taiwan]]
:*''[[Bambusa blumeana]]'' – native to [[Island Southeast Asia]]
:*''[[Bambusa gibboides]]'' – native to Guangdong, China
:*''[[Bambusa merrilliana]]'' – endemic to the Philippines<ref name="Ricohermoso">{{cite journal |last1=Ricohermoso |first1=Analeah L. |last2=Hadsall |first2=Annalee S. |last3=Caasi-Lit |first3=Merdelyn T. |title=Morphology-based Diagnostics of Edible Young Shoots of Bamboo Species (Subfamily Bambusoideae: Family Poaceae) from the Philippines |journal=10th World Bamboo Congress, Korea 2015 |date=2015 |url=https://worldbamboo.net/wbcx/Sessions/Theme%20Biology%20Morphology%20Taxonomy/Ricohermoso,%20Analeah%20L.,%20Annalee%20S.%20Hadsall,%20Merdelyn%20T.%20Caasi-Lit.pdf}}</ref>
:*''[[Bambusa odashimae]]'' – endemic to [[Taiwan]]
:*''[[Bambusa oldhamii]]'' – native to [[Taiwan]] and South China
:*''[[Bambusa polymorpha]]'' – native to [[Mainland Southeast Asia]], [[Bangladesh]], and northeastern [[India]].
:*''[[Bambusa philippinensis]]'' – endemic to the Philippines<ref name="Ricohermoso"/>
:*''[[Bambusa tulda]]'' – native to the [[Himalayas]] region, [[Yunnan]], and northern [[Mainland Southeast Asia]]
:*''[[Bambusa tuldoides]]'' – native to Guangdong, [[Guangxi]], and northern [[Mainland Southeast Asia]]
:*''[[Bambusa vulgaris]]'' – native to [[Mainland Southeast Asia]] and Yunnan, China
*''[[Chimonobambusa]]'' – native to the Himalayas, [[Mainland Southeast Asia]], China, and Japan
*''[[Dendrocalamus]]'' – native to tropical [[South Asia]], [[Southeast Asia]], and South China
:*''[[Dendrocalamus asper]]'' – native to Southeast Asia
:*''[[Dendrocalamus latiflorus]]'' – native to South China and Taiwan
:*''[[Dendrocalamus membranaceus]]'' – native to tropical Southeast Asia
:*''[[Dendrocalamus strictus]]'' – native to tropical Southeast Asia and India
*''[[Gigantochloa]]'' – native to tropical Asia
:*''[[Gigantochloa atter]]'' – native to [[Island Southeast Asia]]
:*''[[Gigantochloa levis]]'' – native to [[Island Southeast Asia]]
*''[[Phyllostachys]]'' – native from the [[Himalayas]] to East Asia
:*''[[Phyllostachys edulis]]'' – native to South China and Taiwan
:*''[[Phyllostachys bambusoides]]'' – native to China, Taiwan, and Japan
:*''[[Phyllostachys rivalis]]'' – endemic to China
:*''[[Phyllostachys vivax]]'' – endemic to China
*''[[Sasa (plant)|Sasa]]'' – native to [[Korea]], [[Japan]], and eastern [[Russia]] ([[Sakhalin]])
*:''[[Sasa kurilensis]]'' – native to [[Korea]], [[Japan]], and eastern [[Russia]] ([[Sakhalin]])

Freshly collected bamboo shoots are a good source of thiamine, niacin, vitamin A, vitamin B6, and vitamin E. 17 different amino acids have been reported, 8 of them essential for humans. The amount of amino acids in canned and fermented shoots is lower than when freshly prepared.<ref>[https://www.hindawi.com/journals/isrn/2014/679073/ The Nutritional Facts of Bamboo Shoots and Their Usage as Important Traditional Foods of Northeast India]</ref>

==Uses==
===Culinary===
[[File:Gathering Bamboo Shoots, by Suzuki Harunobu, 1765.jpg|thumb|Woman gathering bamboo shoots, woodblock print by [[Suzuki Harunobu]], 1765]]
[[File:Boldhamii Shoots Sliced.PNG|thumb|right|[[wikt:steamed|Steamed]] ''ryoku-chiku'' (''Bambusa oldhamii'') shoots]]
[[File:Japanese Hosaki Menma.jpg|thumb|''"[[menma|Hosaki-Menma]]"'']]

====East Asia====
In certain parts of [[Japan]], [[China]], and [[Taiwan]], shoots from the giant timber bamboo ''[[Bambusa oldhamii]]'' are harvested in spring or early summer. Young shoots from this species are highly sought-after due to their crisp texture and sweet taste.<ref name="tw">{{citation|title=香筍入菜 |publisher=行政院農業委員會 |url=http://kmweb.coa.gov.tw/subject/ct.asp?xItem=1022255&ctNode=3692&mp=263&kpi=0&hashid=}}</ref> Older shoots, however, have an acrid flavor and should be sliced thin and boiled in a large volume of water several times. The sliced bamboo is edible after boiling. ''B. oldhamii'' is more widely known as a noninvasive landscaping bamboo.

[[Pickled]] bamboo, used as a [[condiment]], may also be made from the [[pith]] of the young shoots. In Japan, ''[[menma]]'' is a common topping for [[ramen]] noodle soup. In China, [[luosifen]] river snail noodles, a popular dish from [[Guangxi]], get their famously pungent smell from pickled bamboo shoots.<ref>{{Cite web |url=https://edition.cnn.com/travel/article/china-food-luosifen-snail-rice-noodles-travel-intl-hnk/index.html |title=How the 'durian of soup' became the hippest dish in China}}</ref>

====South Asia====
{{unreferenced section|date=July 2017}}

In [[Nepal]], they are used in dishes that have been well known in the country for centuries. A popular dish is ''tama'' (fermented bamboo shoot), made with potato and beans. An old popular song in Nepali mentions ''tama'' as "my mother loves vegetable of recipe containing potato, beans, and ''tama''". Some varieties of bamboo shoots commonly grown in the Sikkim Himalayas of India are ''[[Dendrocalamus hamiltonii]]'', ''[[Dendrocalamus sikkimensis]]'' and ''[[Bambusa tulda]]'' locally known as ''choya bans'', ''bhalu bans'' and ''karati bans''. These are edible when young. These bamboo shoots are collected, defoliated and boiled in water with turmeric powder for 10–15 minutes to remove the bitter taste of the bamboo after which the ''tama'' is ready for consumption. ''Tama'' is commonly sold in local markets during the months of June to September when young bamboo shoots sprout.

In [[Assam]], bamboo shoots are part of traditional Assamese cuisine. They are called ''khorisa'' and ''bah gaj'' in Assamese and "hen-up" in [[Karbi people|Karbi]] in [[Assam]].

In [[Karnataka]], [[Andhra Pradesh]], and Northern [[Tamilnadu]], the bamboo shoots are used as a special dish during the monsoons (due to seasonal availability). It is common in [[Tulu Nadu|Tulunadu]] and [[Malnad]] regions. It goes by the name ''kanile'' or '''kalale'' in [[Tulu language|Tulu]], ''Veduru Kommulu'' in [[Telugu language|Telugu]], and ''Moongil Kuruthu'' in [[Tamil language|Tamil]]. The shoots are usually sliced and soaked in water for two to three days, after which the water is drained and replenished each day to extricate and remove toxins. It is also used as a pickle. It is consumed as a delicacy by all communities in the region. {{citation needed|date=July 2017}}

In the [[Diyun]] region of Arunachal Pradesh, the [[Chakma people|Chakma]] people call them ''bashchuri''. The fermented version is called ''medukkeye'' and is often served fried with [[pork]]. The bamboo shoots can also be fermented and stored with vinegar.{{citation needed|date=July 2017}}

In [[Jharkhand]], India, the bamboo shoots are used as a vegetable. Young shoots and stored shoots are known as ''karil'' and ''shandhna'' respectively.<ref>{{Cite web |url=https://pandareviewz.com/jharkhand-food/ |title=14 Delectable Jharkhand Food Items You Must Try at least Once | Touch to the Tribal World. | Panda Reviewz – Discovering the Best of Food & Travel}}</ref>

In the western part of [[Odisha]], India, they are known as ''karadi'' and are used in traditional curries such as Ambila, pithou bhaja and pickle. In monsoon, it can be abundantly found in Bamboo forest of Karlapat wildlife sanctuary and mostly prepared in homes using mustard paste. They can be stored for months in an air tight container. They are also dried in sun increasing their shelf life and these dried shoots are called ''Hendua''. The dried shoots are used in curries of roasted fish, called ''Poda Macha''.{{citation needed|date=July 2017}}

In [[Nagaland]], India, bamboo shoots are both cooked and eaten as a fresh food item or fermented for a variety of culinary uses. Fermented bamboo shoot is commonly known as ''bas tenga''. Cooking pork with a generous portion of fermented bamboo shoot is very popular in Naga cuisine. {{citation needed|date=July 2017}}

In [[Manipur]], India, they are known as ''u-soi''. They are also fermented and preserved after which they are known as ''soibum''. They are used in a wide variety of dishes – among which are ''iromba, ooti'' and ''kangshu etc.'' <ref>{{Cite web|title=Usoi|url=https://freshiesfresh.com/product/usoi/|access-date=2021-01-21|website=Freshies fresh welcome you|language=en-US}}</ref> The fermented bamboo shoot which is preserved for many months is known as ''soijin''. ''Soijin'' can be stored up to 10 years in [[Andro, Imphal East|Andro village]]. Generally, ''soijin'' or ''usoi'' is in a big basket made of bamboo. However, they are stored in earthen pot in [[Andro, Imphal East|Andro village]].

In [[Meghalaya]], bamboo shoots are either used fresh or fermented and made into pickles, soups with pork or dried fish, or curried and seasoned with sesame seeds or made into a sauce with fermented fish. It sometimes cooked along with yam leaves and dried fish.

In [[Chittagong Hill Tracts]], Bangladesh, bamboo shoots are a traditional food of the indigenous [[Jumma people]]. The preparation of their dishes consist of several steps. First, bamboo shoots are collected from the bamboo forest then defoliated and boiled in water. Afterwards, the bamboo shoot is prepared with shrimp paste, chili, garlic paste, and salt.{{citation needed|date=July 2017}}

====Southeast Asia====
[[File:Bambooshootjf3760.JPG|thumb|Filipino ''[[ginataáng labóng]]'', bamboo shoots cooked in coconut milk]]
In the [[Philippines]], bamboo shoots are primarily harvested from bolo bamboo (''Gigantochloa levis''), giant bamboo (''[[Dendrocalamus asper]]''), common bamboo (''[[Bambusa vulgaris]]''), spiny bamboo (''[[Bambusa blumeana]]''), and two [[endemic species]], bayog (''Bambusa merrilliana'') and laak (''Bambusa philippinensis''). Other economically important species also harvested for bamboo shoots include kayali (''[[Gigantochloa atter]]''), male bamboo (''[[Dendrocalamus strictus]]''), and climbing bamboos (''[[Dinochloa]]'' spp.) Another endemic species, the lumampao or bagakay bamboo (''Schizostachyum lumampao''), which are used for making ''[[sawali]]'' (woven bamboo strips), are also occasionally harvested for bamboo shoots.<ref name="Ricohermoso"/> In [[Filipino cuisine]], the shoots are commonly called ''labóng'' (other names include ''rabong'', ''dabong'', or ''tambo''). The two most popular dishes for these are ''[[ginataáng labóng]]'' (shoots in [[coconut milk]] and chilies) and ''[[dinengdeng]] na labóng'' (shoots in fish ''[[bagoong|bagoóng]]'' and stew of string beans, ''[[saluyot]]'', and ''[[tinapa]]''). They are also [[sautéed]] alone or with other ingredients as in ''[[paklay]]'', or cooked as fried or fresh ''[[lumpia]]''. Bamboo shoots are also preserved as ''[[atchara]]'', traditional sweet pickles that are often made from papaya.<ref name="dagoon1">{{cite book |author=Jesse D. Dagoon |title=Applied nutrition and food technology |publisher=Rex Bookstore, Inc. |year=1989 |url=https://books.google.com/books?id=qbJl1XYeKWgC |isbn=978-971-23-0505-4}}</ref><ref>{{cite web |title=Paklay (Sauteed Bamboo Shoots) |url=https://iloilofoodtrip.blogspot.com/2016/01/paklay-sauteed-bamboo-shoots.html |website=Iloilo Food Trip |access-date=18 October 2019}}</ref>
[[File:Yam no mai.jpg|thumb|left|''Yam no mai'', a northern [[Thai salad]] made with boiled bamboo shoots]]
In [[Thai cuisine]] bamboo shoots are called ''no mai''. It can be used in stir-fries, soups such as ''[[tom kha kai]]'', [[Thai curry|curries]] such as ''[[kaeng tai pla]]'', as well as in [[Thai salads|salads]] such as ''[[sup no-mai]]''. Some dishes ask for fresh bamboo shoots, others for pickled bamboo shoots (''no mai dong'').<ref>{{cite web|url=https://www.winnews.tv/news/6048|title="หน่อไม้" มีประโยชน์กว่าที่คิด..ลบความเชื่อผิด ๆ ออกจากใจ : ป้องกันมะเร็งลำไส้ ขับสารพิษใต้ผิวหนัง|date=2016-08-01|language=th|work=WINnews|author=Super Big Eagle!!}}</ref>

In [[Vietnamese cuisine]], shredded bamboo shoots are used alone or with other vegetable in many stir-fried vegetable dishes. It may also be used as the sole vegetable ingredient in pork chop soup. Duck and bamboo shoot noodles (''Bún măng vịt'')<ref>MiMi Aye. ''Noodle!: 100 Amazing Authentic Recipes''. A&C Black, 2014. {{ISBN|1472910613}}. Page 58</ref> is also a famous noodle dish in Vietnam.

[[File:Talabaw (cropped).jpg|thumb|''Talabaw'' of the [[Karen people]] of [[Myanmar]]]]
In [[Myanmar]], bamboo shoots are called ''hmyit'' ({{lang-my|မျှစ်}}). They can be used in a soup called ''myahait hcaut tar la bot'' or [[talabaw]], bamboo soup. The preparation of this dish generally follows three steps. First, the bamboo shoots are collected from a bamboo forest. Bamboo can be found in the whole of Myanmar but the bamboo shoots from the two northernmost regions ([[Kachin State]] and [[Sagaing Region]]) are soft and good in taste. The bamboo shoots are then boiled in water after which they can be cooked with curry powder, rice powder, and other ingredients such as [[Snakehead (fish)|snakehead fish]] and [[Basil|basil leaves]]. A small amount of rice and some shreds of meat or seafood may also be added.<ref name="mmtime">{{Cite news |date=11 September 2019 |title=Top Ten Kayin things to experience |work=[[The Myanmar Times]] |url=https://www.mmtimes.com/news/top-ten-kayin-things-experience.html?qt-social_plugin=1 |url-status=dead |archive-url=https://web.archive.org/web/20220827185136/https://www.mmtimes.com/news/top-ten-kayin-things-experience.html |archive-date=27 August 2022}}</ref><ref name="kyaw">{{Cite web |last=Kyaw |first=Min Ye |date=2018-07-17 |title=Ethnic recipe: Karen Tarlapaw soup |url=https://www.myanmore.com/2018/07/ethnic-recipe-karen-tarlapaw-soup/ |access-date=2022-12-26 |website=[[Myanmore Magazine]] |language=en-US}}</ref><ref name="locpass">{{Cite web |title=Traditional Foods of Kayin State, Myanmar |url=https://www.mylocalpassion.com/posts/traditional-foods-of-kayin-state |access-date=2022-12-27 |website=MyLocal Passion}}</ref><ref name=":1">{{Cite web |title=ရာသီစာကရင့်ရိုးရာမျှစ်တာလပေါ့ဟင်း |url=https://www.bnionline.net/mm/news-5895.html |access-date=2023-01-11 |website=BNI |language=my}}</ref> The soup was traditionally used by the [[Karen people]] as a supplement to rice, which was not readily or cheaply available to them.<ref name="dine">{{Cite web |last=Duwun |title=ကရင်မိသားစုတွေရဲ့ထမင်းဝိုင်းမှာ မပါမဖြစ်တာလပေါဟင်းတစ်ခွက် |url=https://www.duwun.com.mm/article/p-id49930 |access-date=2022-12-27 |website=Duwun}}</ref> Talabaw is one of the most well known soups in Myanmar, and widely considered to be the essential dish of [[Karen people|Karen]] cuisine.<ref name="dine" /> Another bamboo shoot dish in [[Burmese cuisine]] is a sour bamboo shoot curry called ''hmyit chin hin'' (မျှစ်ချဉ်ဟင်း), a specialty of [[Naypyidaw]] in central Burma.<ref>{{Cite web |last=Myanmar |first=MyFood |title=မျှစ်ချဉ်ဟင်းလျာ |url=https://myfoodmyanmar.com/braised-spring-bamboo-shoots/ |access-date=2023-01-12 |website=MyFood Myanmar |language=en-US}}</ref>

In [[Indonesia]], they are sliced thinly to be boiled with [[coconut milk]] and spices to make ''gulai rebung''. Other recipes using bamboo shoots are ''[[sayur lodeh]]'' (mixed vegetables in coconut milk) and ''lun pia'' (sometimes written ''[[lumpia]]'': fried wrapped bamboo shoots with vegetables). The shoots of some species contain [[cyanide]] that must be leached or boiled out before they can be eaten safely. Slicing the bamboo shoots thinly assists in this leaching.{{citation needed|date=July 2017}}

==Ethiopia==
Bamboo shoots are also eaten in Ethiopia. The locations where bamboo grows are not contiguous. Bamboo shoots of ''O. abyssinica'' are eaten in lowland locations of Pawe, Assosa and Bambasi districts of Benishangul Gumuz Regional State and in Sinan Wereda of Amhara Regional State.<ref>Mulatu, Yigardu, Tinsae Bahiru, Berhane Kidane, Abera Getahun, and Adamu Belay. "Proximate and mineral composition of indigenous bamboo shoots of Ethiopia." ''Greener Journal of Agricultural Sciences'' 9, no. 2 (2019): 222-228.</ref><ref>Feleke, Sisay. "Site factor on nutritional content of Arundinaria alpina and Oxytenanthera abyssinica bamboo shoots in Ethiopia." ''Journal of Horticulture and Forestry'' 5, no. 8 (2013): 115-121.</ref>

Bamboo shoots of ''A. alpina'' are also eaten in higher elevations, including from two bamboo forests about 80 km. apart, both areas at higher elevations than the surrounding land.<ref>Embaye, Kassahun. "The indigenous bamboo forests of Ethiopia: an overview." ''AMBIO: A Journal of the Human Environment'' 29, no. 8 (2000): 518-521.</ref><ref>Feleke, Sisay. "Site factor on nutritional content of Arundinaria alpina and Oxytenanthera abyssinica bamboo shoots in Ethiopia." Journal of Horticulture and Forestry 5, no. 8 (2013): 115-121.</ref> One is on a mountain south of [[Mizan Teferi]], the other is on the higher elevations near [[Masha (town)|Maasha]], between the cities of [[Tepi, Ethiopia|Tepi]] and [[Gore, Ethiopia|Gore]].

==Gallery==
<gallery>
File:Bamboo sprouts in basket.jpg|Whole bamboo shoots after being harvested
File:BambooShoot.JPG|Shoots of bamboo, emerging from the ground
File:Big Bamboo Shoot (Joi Ito).jpg|Bamboo shoot, already too old to be eaten
File:TakenokoBambooSprouts.jpg|Bamboo shoots for sale in a supermarket in Japan
File:Thorny Bamboo.jpg|Growth in [[:en:Taiwan|Taiwan]] regional low elevation flat land thorn bamboo shoots.
File:Brotes de bambú enlatados.JPG|Canned bamboo shoots.
File:たけのこ (3536667758).jpg|Different types of bamboo shoots in a shop in Japan
File:Bamboo Shoot.jpg|Bamboo shoot for sale in Kathmandu, Nepal.
</gallery>

== See also ==
* [[Takenoko-zoku]]
* [[Umami]]

==References==
{{Reflist}}

==External links==

*[http://www.transo.com.tw/wordpress/?p=7022 A short series on several edible bamboo species in Taiwan (Chinese)]

{{Japanese food and drink}}
{{Authority control}}

[[Category:Asian vegetables]]
[[Category:Stem vegetables]]
[[Category:Japanese vegetables]]
[[Category:Vietnamese vegetables]]

Bamboo shoot - Revision history

Ajay Kumar at 13:25, 27 August 2023