The Harvest of Wild Vegetables and Nemagaridake Bamboo Shoots Is Now in Full Swing
The harvest season for wild vegetables and nemagaridake bamboo shoots, which brighten Shiga Kogen from spring into early summer, is now at its peak. This time, we would like to introduce part of the post-harvest preparation process for nemagaridake.
These photos show the peeling process. A cut is made down the center of each bamboo shoot, and the outer layers are carefully removed. Once peeled, the bamboo shoot becomes about one-third of its original size. Another recommended way to enjoy them is as yaki takenoko — bamboo shoots grilled over charcoal with the skin still on. This lets you enjoy both their pleasant crunch and their warm, fluffy texture.
This photo shows the second step: removing the tough nodes. The nodes near the base are very fibrous and difficult to eat, so they are carefully trimmed away. After this, the bamboo shoots are boiled once in hot water, then bottled together with the cooking liquid so they can be preserved.
Freshly harvested bamboo shoots are delicious, of course, but preserved bottled bamboo shoots become an important stored food that can also be served to guests during the winter season. They can be enjoyed as tempura, dressed greens, or in the most classic local style: bamboo shoot soup with miso. This dish has been featured in various media, and in the Shiga Kogen style, canned mackerel in water is added to the miso-based soup.
Please note that, from the perspective of ecosystem conservation, entry into the mountains for bamboo shoot and wild vegetable gathering by hotel guests and general visitors is prohibited this season. For details, please see the official notice: https://www.shigakogen.gr.jp/news/20987.html
However, many hotels in Shiga Kogen, including accommodation facilities in the Ichinose area, offer stay plans that allow guests to enjoy seasonal bamboo shoots to their heart’s content.
We warmly invite you to visit Ichinose and enjoy this seasonal flavor that can only be tasted at this time of year.