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Bamboo shoots or bamboo sprouts are the edible shoots (new bamboo culms that come out of the ground) of many bamboo species including Bambusa vulgaris and Phyllostachys edulis. They are used as vegetables in numerous Asian cuisine dishes and . They are sold in various processed shapes and are available in fresh, dried, and canned versions.
Raw bamboo shoots contain cyanogenic glycosides, natural toxins also contained in cassava. The toxins must be destroyed by thorough cooking, and for this reason, fresh bamboo shoots are boiled before being used in other ways. The toxins are also destroyed in the canning process.
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. The Nutritional Facts of Bamboo Shoots and Their Usage as Important Traditional Foods of Northeast India
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.
In Assam, bamboo shoot is called bah gaj in Assamese and hen-up in Karbi people. It is an integral part of traditional Assamese cuisine. Fermented bamboo shoot, called khorisa, is a widely used ingredient in Assamese recipes for meats such as pork, chicken, duck and squab or Columbidae. Fermentation increases the nutritional value of bamboo shoots by making some nutrients more bioavailable and degrading toxins.
In Karnataka, Andhra Pradesh, and Northern Tamil Nadu, the bamboo shoots are used as a special dish during the monsoons (due to seasonal availability). It is common in Tulu Nadu and Malnad regions. It goes by the name kanile or 'kalale in Tulu language, veduru kommulu in Telugu language, and moongil kuruthu in Tamil language. 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 extract and remove toxins. It is also used as a pickle.
In the Diyun region of Arunachal Pradesh, the Chakma people 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.
In Jharkhand, India, the bamboo shoots are used as a vegetable. Young shoots and stored shoots are known as karil and shandhna respectively.
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 the bamboo forests of the Karlapat wildlife sanctuary and mostly prepared in homes using mustard paste. They can be stored for months in an airtight container. They are also dried in the sun, increasing their shelf life; these dried shoots are called hendua. The dried shoots are used in curries of roasted fish, called poda macha.
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.
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. The fermented bamboo shoots which is preserved for many months is known as soijin.
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. They are 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.
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)MiMi Aye. Noodle!: 100 Amazing Authentic Recipes. A&C Black, 2014. . Page 58 is also a famous noodle dish in Vietnam.
In Myanmar, bamboo shoots are called hmyit (). 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 and Basil. A small amount of rice and some shreds of meat or seafood may also be added. The soup was traditionally used by the Karen people as a supplement to rice, which was not readily or cheaply available to them. Talabaw is one of the most well known soups in Myanmar, and widely considered to be the essential dish of Karen people cuisine. 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.
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.
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.Embaye, Kassahun. "The indigenous bamboo forests of Ethiopia: an overview." AMBIO: A Journal of the Human Environment 29, no. 8 (2000): 518-521. One is on a mountain south of Mizan Teferi, the other is on the higher elevations near Maasha, between the cities of Tepi and Gore.
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