. Food vendors in Edo .
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Edo no takenoko 江戸の筍 bamboo shoots in Edo
Bambussprossen. Bambussprössling
. take no ko, takenoko 筍 bamboo shoots .
笋（たけのこ）, takanna たかんな, たかうな、たけのこ、 竹の子
hachiku no ko 淡竹の子（はちくのこ）bamboo sprouts
madake no ko 苦竹の子（まだけのこ）- 真竹
moosoochiku no ko 孟宗竹の子（もうそうちくのこ）
. takenoko meshi 筍飯（たけのこめし） rice with bamboo sprouts .
..... nokomeshi のこめし, tako una たこうな, takanna たかんな
takenoko gohan sold in Meguro 目黒 (see below)
The Edoites liked "first things", hatsumono 初物, and one of them were the first bamboo shoots of the season.
haru no takenoko 春の筍 - bamboo shoots in spring
..... haru take no ko 春筍 / ..... shunjun 春筍
There were even some kind of hot houses around Edo where vegetables could be grown earlier than the normal season outside and sold at a good price.
source : furuhonkirikoya.blog
takenoko uri たけのこ売り vendor of bamboo shoots in Edo
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takenoko isha 筍医者 a kind of yabuisha 藪医者 quack doctor
or even worse than a yabu-isha.
. isha 医者, ishi 医師 doctors in Edo .
Sugita Genpaku 杉田玄白 （1733―1817） was called takenoko isha.
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. take no ko shinji 筍神事 bamboo shoots ritual .
at Shrine Asusuki Jinja 阿須々伎神社
myooga matsuri 茗荷祭 Japanese ginger festival in February
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. Bamboo shoots - takenoko bamboo shoot legends - 筍 / 竹の子 伝説 .
Taketori Monogatari 竹取物語 The Tale of the Bamboo cutter
also known as
Kaguya Hime かぐや姫 Princess Kaguya, Shining Princess
and more . . .
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Springtime for bamboo
Few plants are as useful as bamboo. A member of the grass family, it is fast growing and very prolific given the right growing conditions, which makes it eco-friendly too.
The bamboo plant is indispensable in the Japanese kitchen, where every part of it is used. The leaves and bark are employed as wrappers, as well as in cooking. (Those little green leaf-shaped pieces of plastic called baran that are used as a divider in bentō boxes and takeout sushi are designed to emulate the shape of bamboo leaves — better sushi places still use the real thing.) The stalks of the plants are used as food containers, and thin skewers made of bamboo are used for everything from yakitori chicken to testing if your cake is done. So many kitchen implements are made from bamboo that it’s impossible to list them all, but it’s particularly hard to imagine making proper sushi rolls without a makisu, a bamboo sushi roll mat.
Although the tender bark is edible too, the most widely eaten parts of the bamboo plant are the shoots, which grow underground in the spring. Edible bamboo shoots are mentioned in the Kojiki, which was written in the early 8th century, but they weren’t widely eaten until the mid-1600s (early Edo Period), when a tender variety called mōsōchiku was introduced from China.
Fresh bamboo shoots are so strongly identified with springtime that they are accepted as a kigo (seasonal word) in haiku. Nowadays you can have precooked bamboo shoots year round, but in the days before canning, bamboo shoots were an eagerly anticipated sign of the end of winter. The best bamboo shoots are said to be those ones grown around Kyoto, with those grown in northern Kyushu also strong contenders.
Freshly dug bamboo shoots can be simply sliced and eaten raw, and fans of fresh raw bamboo shoots go foraging in the mountains just to enjoy this delicacy. But the longer the shoots are out of the ground the more fibrous they become, and the oxalic and phenolic acids become more pronounced, making them taste bitter unless they are cooked.
In Japan, this is most commonly done by boiling them in a mild alkaline solution — usually the white, cloudy water produced from rinsing rice, or plain water with some rice bran included, plus a sliced red chili pepper. It is believed that the outer skin of the bamboo shoots helps to tenderize them, so the skin is left on when the shoots are simmered.
Another method is to marinate the sliced bamboo shoots in grated daikon radish, which is also mildly alkaline, and preserves a crunchy texture. Still another way to reduce the bitterness is to cook the sliced bamboo shoots in oil, by deep frying them for example — this method is used in Chinese cooking.
Takenoko gohan (rice with bamboo shoots) is a quintessential springtime dish. For the recipe on this page, you could use bamboo shoots that are placed in water from rinsed rice and a sliced red chili pepper, and simmer them until a skewer goes through them easily. You can use ready-cooked bamboo shoots sold in vacuum packs or cans, but do try to make this with fresh bamboo shoots when they are in season. The rice is garnished with another quintessential springtime food — kinome, the tender young shoots of the sanshō pepper tree. Give it a go, and bring spring to your kitchen.
- source : Japan Times 2014 - Makiko Itoh -
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歌川豊国 Utagawa Toyokuni
Children digging for bamboo shoots
子どもたち、おおいに筍掘る図
Meguro no Takenoko 目黒の筍 Bamboo from Meguro
山路治郎兵衛勝孝 Yamaji Jirobei Katsutaka introduced the farming of 孟宗竹 mosochiku bamboo in Meguro. He tried it first in the garden of his own villa in Shinawgawa.
He begun selling it in three venues:
1- He delivered it to the local markets in babmoo baskets high on the back of horses.
2- He sold them at the regular market of the Meguro Fudo temple, a popular spot in the Edo period.
3- He asked the tea stalls along the path to Meguro Fudo to sell 筍飯 "Babmoo Shoots with Rice" as a local speciality.
A school in Meguro has the bamboo shoots in their crest to our day.
目黒区立中目黒小学校
source : edoyasai.sblo.jp/article
目黒の筍縁起 / 浅黄斑 The story of the bamboo shoots from Meguro
. Meguro Fudo Temple 目黒不動 - 瀧泉寺.
reference : edococo.exblog.jp - 目黒の筍林
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Kabuki : Honchô Nijûshikô 本朝二十不孝 Honcho Niju Shiko
Twenty-Four Examples of Filial Piety
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From ancient time, the Twenty-Four Examples of Filial Piety, one of the Confucian classics, has taught respect for one's parents with stories that seem rather strange and even grotesque today.
For example, there is the story of the man whose sick mother wanted fresh fish in the dead of winter and so the man lay naked on the ice until he melted a hole through and the gods, taking pity on his plight saw that fish jumped out through this hole.
Another story has a mother who wants to eat fresh bamboo shoots in the dead of winter. A dutiful son digs through the snow and finds that, miraculously, there are bamboo shoots growing underneath the snow.
- source : www.kabuki21.com TAKENOKO HORI 筍堀」 -
. Legend about a son of great filial piety 親孝行息子 . .
Filial piety is a virtue highly praised in the teachings of Confucius.
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雪中筍掘り Digging for bamboo shoots in the snow
a sobachoko そば猪口 pot for dipping soba buckwheat noodles
source : 越前屋平太
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netsuke with bamboo shoot and snail 筍根付
CLICK for more photos !
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tea cup with bamboo design
名乾山写 飴釉七夕文茶碗作 者寺尾陶象
source : www.gmo-toku.jp
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たけのこまつり Takenoko Bamboo shoots festival
in Uchikawa 内川, Ishikawa prefecture
A samurai from the Kaga han domaine called 岡本右太夫 Okamoto Migidayu (? - 1817) had first eaten bamboo shoot dishes in Edo and liked it very much. When he came back to Kanazawa he brought some bamboo plants of mosochiku 孟宗竹 with him. He re-planted them many times to find a type that suited the soil of Kanazawa and now they are a speciality of our town, Uchikawa.
別所町在住の向田吉右衛門がこの地に栽培した . . .
- source : uchikawa-k1.bz-office.net -
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. 河鍋暁斎 Kawanabe Kyosai .
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竹林での筍（たけのこ）掘り digging for bamboo shoots in a bamboo grove
歌川豊国 Utagawa Toyokuni
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- - - - - Edo specialities with bamboo shoots
junkan, shunkan 筍羹 / 笋羹 / 筍干 boiled bamboo shoots and
assorted simmered dishes, including vegetables rolled in a sheet of deep-fried tofu.
A favorite since the Muromachi period.
In Kagoshima bamboo shoots are boiled with salted meat of pigs (or wild boars) and other vegetables.
junkan / shunkan was first introduced as par of the
. fucha ryori 普茶料理 Chinese-style Buddhist vegetarian cuisine .
takenokawa makisushi 竹の皮巻すし Sushi rolled in bamboo leaves
- - - - - take no kawa 竹の皮 dried bamboo leaves were often used as wrappers.
takenoko aemono 竹の子 和え物 bamboo shoots with special dressing
takenoko dengaku 竹の子田楽 Dengaku with bamboo shoots
takenoko meshi 筍めし bamboo shoots boiled with rice
takenoko nikomi tamago 笋煎入卵 bamboo shoots boiled with eggs
takenoko sashimi 竹の子刺身 Sashimi with bamboo
takenoko shirumono 竹の子汁物 bamboo shoots in soup
takenoko sushi 筍すし Sushi made with bamboo pieces
- - - - - made from hachiku 淡竹 Hachiku bamboo.
takenoko teriyaki 照焼き broiled after being soaked in sweetened soy sauce
. 100 Favorite Dishes of Edo 江戸料理百選 .
Bamboo is not mentioned among them.
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- - - - - H A I K U and S E N R Y U - - - - -
竹の子の千世もぽっきり折にけり
takenoko no chiyo mo pokkiri ore ni keri
the thousand year
bamboo shoot...
snap! broken
Kobayashi Issa
Robin D. Gill points out that pokkiri in the Edo era connoted "the sound made when a hard thing breaks." Shinji Ogawa explains:
"If there were no people, the bamboo shoot would grow to adulthood and enjoy the thousand years of its life. But someone has snapped the bamboo shoot for dinner."
Tr. David Lanoue
. WKD : take no ko, takenoko <> bamboo shoots 筍 .
- - kigo for summer - -
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by Ueda Mucho 上田無腸 (1734 - 1809)
無腸上田秋成 Mucho Ueda Akinari、筍圖併俳句讃 -
- source : oukodou/gallery -
. Ueda Akinari 上田秋成 (1734 - 1809) .
He is famous for his eerie ghost stories and strange fiction in Japan.
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. Edo yasai 江戸伝統野菜 Vegetables of Edo .
. 100 Favorite Dishes of Edo 江戸料理百選 .
. - Doing Business in Edo - 商売 - Introduction .
. senryu, senryū 川柳 Senryu poems in Edo .
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