1.
bamboo shoot
The young, edible shoot of a bamboo plant. A prized spring ingredient in Japanese cuisine.
Writing
Usually written in hiragana as たけのこ or in kanji as 筍. The kanji 竹の子 (literally "child of bamboo") is also seen but less common than the single-character form.
Usage
筍 is a quintessential spring ingredient in Japan. Fresh shoots require preparation — they must be boiled with 米ぬか (rice bran) or 米のとぎ汁 (rice washing water) to remove their astringent flavor.