Bamboo shoots are the tender shoots that emerge from the underground stems of bamboo during spring. They are known as "竹の子take no ko" in Japanese, which means "child of bamboo."

Once bamboo shoots emerge above the ground, they quickly become tough and develop a bitter taste. Therefore, they need to be harvested when the tip of the bamboo shoot is just about to break through the ground.

Freshly harvested bamboo shoots have a mild flavour and can be grilled whole over charcoal or lightly cooked as an ingredient in sashimi. In spring, you can often find them labelled as "朝堀筍asahori takenoko" (bamboo shoots harvested in the morning) in markets or restaurants.

Bamboo shoots are widely used in Japanese cuisine and are commonly used in rice, stews, and stir-fries. They are typically boiled with rice water or baking soda to remove the bitterness before use.