Bamboo Shoots with Matcha Salt

IMG_2242Last week Neil and I went for Sushi, one of the specials of the evening was tempura Bamboo shoots with Matcha (green tea powder) Salt.  It’s probably embarrassing to say, but I think that the only time I have ever eaten a Bamboo Shoot was one of those limp watery ones that come out of a can.  If the waiter hadn’t been so enthusiastic about it I would never had ordered it.IMG_2130They were made more exotic by the addition of the Matcha salt which was the perfect counter point to these crunchy deep fried Bamboo shoots.  It’s like the perfect Japanese bar snack.  And certainly these fresh Bamboo shoots bared no resemblance to the ones in the can.IMG_2129 Has anyone ever cooked with fresh ones?   I see them all over Chinatown and now am tempted to buy some… IMG_2243IMG_2128

About urbanfoodguy

I'm a self taught cook with a dedication to buying and eating food that is as humanely and sustainably raised as possible. Which is why in addition to recipes you will see a lot of environmental/political reporting here. I started cooking when I was about 6, it's something I always loved to do. Watching Graham Kerr - aka "The Galloping Gourmet" - was what got me started and I have never really looked back. Over the years I've been a private chef, a caterer, and a food stylist for magazines such as Bon Appétit, Food & Wine, Real Simple, Oprah, Martha Stewart's Everyday Food and many more. I've also worked in the prep kitchen for the Food Network on the Bobby Flay and Paula Deen shows. Now I work at home in my kitchen sharing with you here recipes that I create or that other people have created that inspire me and I think you will like. I love my neighborhood (the Lower East Side of Manhattan) and I love to travel. Because NYC is such a big place I tend to focus mostly on my 'hood and the ones that are close by: The East Village, Bowery, Chinatown and Williamsburg. My love of travel has no limits really, I'm always ready to get on a plane. I was lucky enough to have a business for many years that allowed me to spend a lot of time in South East Asia. These days I've been spending time in Mexico, Germany, Canada and the West Coast of the U.S., but check back you never know where I might end up. I do consulting, cooking classes, and freelance lifestyle writing so if you are interested please send me a note: urbanfoodguy@gmail.com
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4 Responses to Bamboo Shoots with Matcha Salt

  1. cbcreates says:

    I have used fresh bamboo. In fact I harvested some from a creekside last spring and played around with it. Delcious. If tender enough, you can eat it raw. Tougher, stringy ones can be par boiled a couple of minutes in salty water. This smooths out the flavor and texture, more like the plastic-packed kind in markets. or hearts of palm. Mine was young and tender so I cut it into diagonals and tossed with seasoned rice vinegar (the sweet kind) and scallions for a really refreshing salad/side.

    Wild bamboo grows on many roadsides and creeks throughout the south. Called Cane and used for fishing poles (see Andy Griffith), it’s just another type bamboo, all of which are jurassic-sized versions of grass. The thickets here are favorite haunts for gardener friends scavenging natural tomato stakes and trellises. And for me scavenging dinner.

  2. I don’t find bamboo shoots here in Sicily, we’re not that globalized yet. But we do get some Japanese products, and lots of Indian spices and products.

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