Forget not the takenoko

Heads up all you friends in Japan, spring has sprung & takenoko is in full swing. If you know anything about me you'll know I am MOST fond of takenoko. If you're blessed enough to get a couple of these fresh, don't be intimidated by the hairy covering, these are a wonderful & fantastic food. Just be sure to pre-boil them to get rid of the bitter taste. (test it before you shut off the flame) And store in water in the fridge for up to 2 weeks.

So for my friends who I just visited & had an excessive amount, I will direct you again to my Takenoko Pasta recipe, Takenoko rice & of course the simple-dimple & lovely sauteed takenoko with BUTTER, salt pepper & shoyu. Which I fried up late one evening for us to sample with generous helpings of beer.

And BTW, I learned from the ever wise & genius cook "Fay-the-speedy-crafty-muti-tasking-woman-of-wonder", that peeling the takenoko one layer at a time is akin to cutting hair one strand at a time. She demonstrated to me that slicing the whole thing (peels & all) down the middle & then ripping off each half of the hairy coat at a time.

Sigh......I love learning new things. That Lady needs to come to my house & teach me a thing or two.



Anyone got any good takenoko ideas? I'm all ears!