Bamboo shoot

Bamboo shoots or bamboo sprouts are the edible shoots (new bamboo culms that come out of the ground) of many bamboo species including Bambusa vulgaris and Phyllostachys edulis. They are used as vegetables in numerous Asian dishes and broths. They are sold in various processed shapes, and are available in fresh, dried, and canned versions.

Raw bamboo shoots contain cyanogenic glycosides, natural toxins also contained in cassava.[1] The toxins must be destroyed by thorough cooking and for this reason fresh bamboo shoots are often boiled before being used in other ways. The toxins are also destroyed in the canning process.

Bamboo shoot
Bamboo sprout2
Edible bamboo shoots
Chinese name
Standard Mandarin
Hanyu Pinyinzhú sǔn
Yue: Cantonese
Jyutpingzuk1 seon2
Korean name
Hangul죽순, 대나무싹
Revised Romanizationjuk sun, daenamu ssak
Japanese name
Kanji竹の子 or 筍
Nepali name
Nepaliतामा (Tama)
Vietnamese name
Tagalog name
Tagaloglabóng or tambô
Assamese name
Assameseবাঁহ গাজ (bãh gaz)
Indonesian name
Jumma people name
Jumma peoplebajchuri
Nagamese name
Nagamesebaas tenga
Eastern Bru name
Eastern Brumuiya
Bamboo shoots, raw
Nutritional value per 100 g (3.5 oz)
Energy115 kJ (27 kcal)
5.2 g
Sugars3 g
Dietary fibre2.2 g
0.3 g
2.6 g
VitaminsQuantity %DV
Thiamine (B1)
0.15 mg
Riboflavin (B2)
0.07 mg
Niacin (B3)
0.6 mg
Pantothenic acid (B5)
0.161 mg
Vitamin B6
0.24 mg
Folate (B9)
7 μg
Vitamin C
4 mg
Vitamin E
1 mg
MineralsQuantity %DV
0.5 mg
0.262 mg
59 mg
533 mg
1.1 mg

Percentages are roughly approximated using US recommendations for adults.
Source: USDA Nutrient Database

Harvested species

たけのこ (3536667758)
Different types of bamboo shoots in a shop in Japan

Shoots of several species of bamboo are harvested for consumption:[2][3]

  • Phyllostachys edulis (孟宗竹, 江南竹) produces very large shoots up to 2.5 kilos. The shoots of this species are called different names depending on when they are harvested.
    • Winter shoots (冬筍, 鞭筍) are smaller in size, up to 1 kg in weigh per harvested shoot. The flesh is tender and palatable and commercially quite important; they are harvested in November and December in Taiwan.
    • "Hairy" shoots (毛竹筍) are larger in size, but due to their toughness and bitter taste, they are generally used to make dried bamboo shoots. They are harvested between March and May in Taiwan.
  • Phyllostachys bambusoides (桂竹) produces shoots that are slender and long with firm flesh. Commonly consumed fresh, they are also made into dried bamboo shoots.
  • Dendrocalamus latiflorus (麻竹) produces shoots that are large with flesh that is fibrous and hard. As such, they are suitable mainly for canning and drying.
  • Bambusa oldhamii (綠竹) produces valuable shoots that are large with tender and fragrant flesh. They are usually sold fresh and in season between late spring and early fall. Their availability depends on local climate. These shoot are also available in cans when not in season.
  • Bambusa odashimae (烏腳綠竹) is considered similar to B. oldhamii, but highly prized due to its crisp flesh similar to Asian pears. It is produced mainly in Taitung and Hualien and consumed fresh.
  • Fargesia spathacea (箭竹) produces flavourful long, thin, tender sprouts that can be eaten fresh or canned.
  • Bambusa blumeana (刺竹) produces inferior shoots with a coarse and looser textures than other bamboo shoots and are eaten when others are not in season in Taiwan.

Local names

Bamboo shoot tips are called zhú sǔn jiān () or simply sǔn jiān () in Chinese, although they are mostly referred to as just sǔn (笋). This sounds similar in Korean juk sun (죽순), a commonly used form, although the native word daenamu ssak (대나무싹) is present. In Vietnamese, bamboo shoots are called măng [4] and in Japanese as take no ko (竹の子 or 筍). Chakma people from the Chittagong Hill Tracts of Bangladesh call it Bajchur and it is their traditional food. Bamboo shoot tips are called Myit in Myanmar. In Cambodia, they are called Tumpeang (ទំពាំង). It is called Malewa in Uganda and a traditional food for Bagisu tribe from Eastern Uganda.

Regional uses

Boldhamii Shoots Sliced
Steamed ryoku-chiku (Bambusa oldhamii) shoots

East Asia

In certain parts of Japan, China and Taiwan, shoots from the giant timber bamboo Bambusa oldhamii are harvested in spring or early summer. Young shoots from this species are highly sought after due to their crisp texture and sweet taste.[5] Older shoots, however, have an acrid flavor and should be sliced thin and boiled in a large volume of water several times. The sliced bamboo is edible after boiling. B. oldhamii is more widely known as a noninvasive landscaping bamboo.

Pickled bamboo, used as a condiment, may also be made from the pith of the young shoots.

South Asia

In Nepal, they are used in dishes which have been well known in Nepal for centuries. A popular dish is tama (fermented bamboo shoot), with potato and beans. An old popular song in Nepali mentions tama as "my mother loves vegetable of recipe containing potato, beans, and tama". Some varieties of bamboo shoots commonly grown in the Sikkim Himalayas of India are Dendrocalamus hamiltonii, Dendrocalamus sikkimensis and Bambusa tulda locally known as choya bans, bhalu bans and karati bans. These are edible when young. These bamboo shoots are collected, defoliated and boiled in water with turmeric powder for 10–15 minutes to remove the bitter taste of the bamboo after which the tama is ready for consumption. Tama is commonly sold in local markets during the months of June to September when young bamboo shoots sprout.

In Assam, India, bamboo shoots are part of the traditional cuisine. They are called khorisa and bah gaj in Assamese and "hen-up" among Karbi people in Assam

In Karnataka, India, the bamboo shoots are used as a special dish during the monsoons (due to seasonal availability) in Malnad region. It goes by the name kanile or 'kalale in the local language. The shoots are usually sliced and soaked in water for two to three days, after which the water is drained and replenished each day to extricate and remove toxins. It is also used as a pickle. It is consumed as a delicacy by all communities in the region.

In the Diyun region of Arunachal Pradesh, the Chakma people call them bashchuri. The fermented version is called medukkeye, and is often served fried with pork. The bamboo shoots can also be fermented and stored with vinegar.

In Jharkhand, India, the bambo shoots used as vegetable. Young shoot and stored shoots known as Karil and Shandhna respectively.[6]

In the western part of Odisha, India, they are known as Karadi and are used in traditional curries such as Ambila, pithou bhaja and pickle. In monsoon, it can be abundantly found in Bamboo forest of Karlapat wildlife sanctuary and mostly prepared in homes using mustard paste. They can be stored for months in an air tight container. They are also dried in sun increasing their shelf life and these dried shoots are called Hendua. The dried shoots are used in curries of roasted fish, called Poda Macha.

In Nagaland (India), bamboo shoots are both cooked and eaten as a fresh food item or fermented for a variety of culinary uses. Fermented bamboo shoot is commonly known as bas tenga. Cooking pork with a generous portion of fermented bamboo shoot is very popular in Naga cuisine.

In Manipur (India), they are known as u-soi. They are also fermented and preserved after which they are known as soibum. They are used in a wide variety of dishes – among which are iromba, ooti and kangshu etc.

In Tripura , India, they are known as "mwya/muiya" and are used in traditional Tripuri cuisines such as "Gudowk","Chakhwi","Awandru" etc. They generally prefer fresh bamboo shoots for consumption but may also preserve them by drying (muiya kwran) or fermenting (muiya koshok). They also possess a good knowledge about the species and name them by putting the prefix "wa" like Wandal, Wamilik etc.

Southeast Asia

In Indonesia, they are sliced thinly to be boiled with coconut milk and spices to make gulai rebung. Other recipes using bamboo shoots are sayur lodeh (mixed vegetables in coconut milk) and lun pia (sometimes written lumpia: fried wrapped bamboo shoots with vegetables). The shoots of some species contain cyanide that must be leached or boiled out before they can be eaten safely. Slicing the bamboo shoots thinly assists in this leaching.

In Filipino cuisine, the shoots are commonly called labóng (other names include rabong or rabung). The two most popular dishes for these are ginataáng labóng (shoots in coconut milk and chilies) and dinengdeng na labóng (shoots in fish bagoóng and stew of string beans, saluyot, and tinapa). Bamboo shoots are also preserved as atchara, traditional sweet pickles that are often made from papaya.[7]

In Thai cuisine bamboo shoots are called no mai. It can be used in stir-fries, soups such as tom kha kai, curries such as kaeng tai pla, as well as in salads such as sup no-mai. Some dishes ask for fresh bamboo shoots, others for pickled bamboo shoots (no mai dong). [8]

In Vietnamese cuisine, shredded bamboo shoots are used alone or with other vegetable in many stir-fried vegetable dishes. It may also be used as the sole vegetable ingredient in pork chop soup. Duck and bamboo shoot noodles (Bún măng vịt) [9] is also a famous noodle dish in Vietnam.

In Chittagong Hill Tracts, Bangladesh, bamboo shoots are a traditional food of the indigenous Jumma people. The preparation of their dishes consist of several steps. First, bamboo shoots are collected from the bamboo forest then defoliated and boiled in water. Afterwards, the bamboo shoot is prepared with shrimp paste, chili, garlic paste, and salt.

In Burma (Myanmar), bamboo shoots are called myahait. They can be used in a soup called myahait hcaut tar la bot. The preparation of this dish generally follows three steps. First, the bamboo shoots are collected from a bamboo forest (called warr taw in Burmese). Bamboo can be found in the whole of Myanmar but the bamboo shoots from the two northernmost regions (Kachin State and Sagaing Region) are soft and good in taste. The bamboo shoots are then boiled in water after which they can be cooked with curry powder, rice powder etc. One of the most famous dishes in Burmese cuisine is a sour bamboo shoot curry called myahait hkyain hainn, a specialty of Naypyidaw in central Burma.


Bamboo sprouts in basket

Whole bamboo shoots after being harvested


Shoots of bamboo, emerging from the ground

Big Bamboo Shoot (Joi Ito)

Bamboo shoot, already too old to be eaten


Bamboo shoots for sale in a supermarket in Japan

Thorny Bamboo

Growth in Taiwan regional low elevation flat land thorn bamboo shoots.

Brotes de bambú enlatados

Canned bamboo shoots.

Yam no mai

Yam no mai, a northern Thai salad made with boiled bamboo shoots.


Philippine Ginataáng labóng, bamboo shoots cooked in coconut milk

See also


  1. ^ Naturally Occurring Toxins in Vegetables and Fruits, Hong Kong Government Centre for Food Safety
  2. ^ 竹筍, Giasian junior high school Kaohsiung County, archived from the original on 2010-06-27
  3. ^ 張, 瑞文, 四季竹筍, ytower
  4. ^ Lonely Planet. Vietnamese phrasebook -anglais-. ISBN 1741047897. Page 168
  5. ^ 香筍入菜, 行政院農業委員會
  6. ^
  7. ^ Jesse D. Dagoon (1989). Applied nutrition and food technology. Rex Bookstore, Inc. ISBN 978-971-23-0505-4.
  8. ^ Super Big Eagle!! (2016-08-01). ""หน่อไม้" มีประโยชน์กว่าที่คิด..ลบความเชื่อผิด ๆ ออกจากใจ : ป้องกันมะเร็งลำไส้ ขับสารพิษใต้ผิวหนัง". WINnews (in Thai).
  9. ^ MiMi Aye. Noodle!: 100 Amazing Authentic Recipes. A&C Black, 2014. ISBN 1472910613. Page 58

External links

Apo (drink)

Apo or apung is a rice beer. It is popular among the tribes in the North East Indian states of Arunachal Pradesh and Assam. It is prepared by fermentation of rice. It is generally distributed among the participants in a bamboo shoot.The Nyishi people, who form the major part of the local tribal population in Nirjuli, celebrate Nyokum annually. They serve the local drink, apung. The Nyishi people offer the drink, every time they drink it, to the spirits (wiyu) by letting few drops of it fall on the ground.

Assamese cuisine

Assamese cuisine (Assamese: অসমীয়া ৰন্ধন-শৈলী) is the cuisine of Assam. It is a style of cooking that is a confluence of cooking habits of the hills that favor fermentation and drying as forms of preservation and those from the plains that provide fresh vegetables and an abundance of fish and meat. Both are centered on the main ingredient — rice. The confluence of varied cultural influences in the Assam Valley has led to the staggering variety and flavours in the Assamese food. It is characterised by the use of an extremely wide variety of plant as well as animal products, owing to their abundance in the region. It is a mixture of indigenous styles with considerable regional variations and some external influences.

The cuisine is characterized by very little use of spices, little cooking over fire and strong flavors due mainly to the use of endemic exotic fruits and vegetables that are either fresh, dried or fermented. Fish is widely used, and birds like duck, squab etc. are very popular, which are often paired with a main vegetable or ingredient. Preparations are rarely elaborate. (The practice of bhuna, the gentle frying of spices before the addition of the main ingredients so common in Indian cooking, is absent in the cuisine of Assam.) The preferred oil for cooking is the pungent mustard oil.

A traditional meal in Assam begins with a khar, a class of dishes named after the main ingredient, and ends with a tenga, a sour dish. The food is usually served in bell metal utensils made by an indigenous community called Mariya. The belief is that when food and water is served in such utensils its good for health and boost up immunity. Tamul (betel nut, generally raw) and paan generally concludes the meal.

Though still obscure, this cuisine has seen wider notice in recent times. The discovery of this cuisine in the popular media continues, with the presenters yet to settle on the language and the specific distinctiveness to describe it.


The bamboos (listen) are evergreen perennial flowering plants in the subfamily Bambusoideae of the grass family Poaceae. The word "bamboo" comes from the Kannada term bambu (ಬಂಬು), which was introduced to English through Indonesian and Malay.In bamboo, as in other grasses, the internodal regions of the stem are usually hollow and the vascular bundles in the cross-section are scattered throughout the stem instead of in a cylindrical arrangement. The dicotyledonous woody xylem is also absent. The absence of secondary growth wood causes the stems of monocots, including the palms and large bamboos, to be columnar rather than tapering.Bamboos include some of the fastest-growing plants in the world, due to a unique rhizome-dependent system. Certain species of bamboo can grow 91 cm (36 in) within a 24-hour period, at a rate of almost 4 cm (1.6 in) an hour (a growth around 1 mm every 90 seconds, or 1 inch every 40 minutes). Giant bamboos are the largest members of the grass family.

Bamboos are of notable economic and cultural significance in South Asia, Southeast Asia and East Asia, being used for building materials, as a food source, and as a versatile raw product. Bamboo has a higher specific compressive strength than wood, brick or concrete, and a specific tensile strength that rivals steel.

Bamboo chicken

Bamboo chicken is a chicken curry prepared by stuffing the chicken in the bamboo shoot and then cooked on charcoal. Bamboo chicken is an oil free and nutritionally rich dish.

Bamboo shoot salad

Bamboo shoot salad or sup no-mai (Thai: ซุบหน่อไม้, Lao: ຊຸບໜໍ່ໄມ້) is a traditional Lao / Northeastern Thai (Isan) dish.

It is a popular dish, often sold alongside somtam in Thailand, and features sour, salty and hot tastes from lime, fish sauce, dried chilli and toasted rice. In addition to bamboo shoots, typical ingredients also include local herbs such as yanang (Tiliacora triandra), lemongrass and phak phaeo (Polygonum odoratum). It is traditionally eaten with warm sticky rice and grilled chicken (kai yang).In Thailand, considerable confusion exists regarding the name of the dish, as sup, an Isan word describing this kind of spicy salad dish, is a homophone of the loanword for soup. The name of the dish is often misspelled as ซุปหน่อไม้, which would mean "bamboo-shoot soup".

Bamboo torture

Bamboo torture is an apocryphal form of torture and execution where a bamboo shoot grows through the body of a victim, reported to have been used in East and South Asia but for which no reliable evidence exists.

Cuisine of Manipur

Manipuri cuisine is the traditional cuisine of Manipur, a state of India. Dishes are typically spicy foods that use chili pepper rather than garam masala. Oil is uncommon in most Manipuri styles. The cuisine here in the state similar to the cuisines of Southeast/East/Central Asia, Siberia, Micronesia and Polynesia.


Gashadokuro (がしゃどくろ/ 餓者髑髏, literally "starving skeleton," also known as Odokuro) are mythical creatures in Japanese mythology.


Hendua (also Hendua chutchuta) is an Indian cuisine of Western Odisha that is normally consumed as pickle or seasoning, garnishing as a liquor when fermented and eaten with roasted or fried tomatoes. Hendua is hard-sundried or pickled (allowing fermentation) bamboo shoot (locally known as "karadi") that is eaten alone and also by adding with other dishes, both fresh and stored as pickle. New sprouts of bamboo culms that are procured from bamboo-forests by locals are sliced and pickled. They are fried to prepare the dish. Many locals and indigenous people generally use hendua for making curries. Hendua is generally produced in households and sold in village haats.

List of vegetables

This is a list of plants that have a culinary role as vegetables. "Vegetable" can be used in several senses, including culinary, botanical and legal. This list includes botanical fruits such as pumpkins, and does not include herbs, spices, cereals and most culinary fruits and culinary nuts. Edible fungi are not included in this list.

Legal vegetables are defined for regulatory, tax and other purposes. An example would include the tomato, which is a botanical berry, but a culinary vegetable according to the United States.


Luosifen (Chinese: 螺蛳粉; Pinyin: luósīfěn; lit. Snail rice noodle) is a Chinese noodle dish and a speciality of the city of Liuzhou, in Guangxi, southern China.The dish consists of rice noodles boiled and served in a soup made from a stock made from river snails and pork bones which are stewed for hours with black cardamom, fennel seed, dried tangerine peel, cassia bark, cloves, white pepper, bay leaf, licorice root, sand ginger, and star anise. The soup does not usually contain any snail meat but pickled bamboo shoot, pickled green beans, shredded wood ear, fu zhu, fresh green vegetables, peanuts and chili oil are usually added. Diners can also add extra chili, green onions, white vinegar with green peppers etc. to suit their own taste.

The dish is served in both small "hole in the wall" type restaurants and in luxury hotel restaurants in Liuzhou city (the latter may include snails in the dish). In recent years, many luosifen restaurants have been established in Beijing, Shanghai, Hong Kong etc. as well as overseas.


Malewa is smoked bamboo shoot which is dried for preservation. The bamboo trees grow in the wild in eastern Uganda around Mt. Elgon.


The Mopin Festival is an agricultural festival celebrated by the Galo tribe of Arunachal Pradesh, India in particular of the Galo group of tribes which resides in East Siang and West Siang districts. It is a celebration of the harvesting season held in the Galo months of "Lumi" and "Luki", corresponding to March–April and the new year for the Galo tribe. The Galo tribe follow an animist religion called Donyi-Polo.

Officially the date of the Mopin Festival is fixed on April 5, but the commencement of the preparation for celebration starts from 2 April and thus, after the main event (i.e. 5 April) it concludes on 7–8 April after the visiting of Paddy field which is known as RIGA ALO. In villages, the celebration starts a month prior.

The Mopin Festival is believed to bring wealth and prosperity to all households and to the whole community. The rituals associated with celebrating the Mopin festival drive away evil shadows and bringing blessings, peace and prosperity for all mankind.The main Goddess worshiped during the festival is called Mopin Ane. She is as important to the Galos as the Goddess Lakshmi is to Hindus, and is believed to bring in fertility and prosperity.

Galo people dress up in their finest white traditional clothing for the festival. A local drink called Apung/Poka (an alcoholic beverage popular in the state prepared by fermentation of rice) is generally distributed among the participants in a bamboo cup and a variety of meals are served, made of rice which is known as Aamin which contains meat and bamboo shoot.Like in Indian festival of Holi, revelers apply Ette, a rice flour, to fellow revelers' faces. Since rice is the main staple food of the Galo people this is considered a holy ritual that symbolizes social unity, purity and love.Participants perform a local traditional dance called Popir at this event. The main focal point of the Mopin celebration is the sacrifice of the Mithun (also known as Gayal), a bovine creature that is only found in North East India and Burma. After the sacrifice the blood of the mithun is taken back to the homes and villages as a blessing.

Since 1966 a committee has organized a Mopin festival event in the town of Along (as known as Aalo) in the West Siang district of Arunachal Pradesh which brings thousands of people together to celebrate and preserve the tribal culture. Mopin was held on April 5 in 2016. 2016 was the Golden Anniversary of this community Mopin celebration.admin. "Aalo celebrates 50th year of central Mopin with grandeur | The Arunachal Times". Retrieved 2016-07-12. Naga cuisine

Naga cuisine is the traditional cuisine of the Naga people. It features meats and fish, which are often smoked, dried or fermented .


Takenoko-zoku (竹の子族, lit. "bamboo shoot tribe") describes a type of dance group active from the mid-1970s to the mid-1980s in Tokyo, especially in Harajuku. The teenagers, mainly girls but often with one boy leading, were colorfully dressed and danced in a distinctive style on the sidewalk to music from stereos. To an extent, they were precursors to the gyaru groups that would eventually arise in the 90s.A performance of a takenoko-zoku group can be seen in Chris Marker's film Sans Soleil.

Telekom Tower

The Telekom Tower (Malay: Menara Telekom) or Menara TM is a skyscraper in Lembah Pantai, southwestern Kuala Lumpur, Malaysia. It is 310 m (1,017 ft) tall, has 77 floors, and is shaped to represent a sprouting "bamboo shoot". It is located along the Federal Highway, Sprint Expressway and Jalan Pantai Baharu and is served by the Rapid KL Kerinchi LRT station. It was designed by Hijjas Kasturi Associates and was constructed between 1998 and 2001 by Deawoo Construction. The building was officially opened on 11 February 2003 by the fourth Malaysian Prime Minister, Tun Dr Mahathir Mohamad.

It resembles the Bitexco Financial Tower of Ho Chi Minh City (finished in 2010) and the Telecommunications Tower (finished in 2002) in Montevideo.

With a series of hanging gardens climbing it, the structure cost over $160 million. The tower has been designed to benefit from its surrounding environment, using its windows, orientation, and air condition system to encourage energy saving.The complex also includes a theatre able to seat a 2,500 audience, a large prayer hall (surau) and a sports facility. A unique feature of the tower is its 22 open skygardens alternating every three floors. The office floors are separated into north and south wings served by express double-deck elevators.

Near the building is Kerinchi Pylon, the tallest electricity pylon in Southeast Asia.

Tripuri cuisine

Tripuri cuisine is the type of food served in Tripura (situated in northeast India). The Tripuris are essentially nonvegetarians and hence the main courses are mainly prepared using meat, but with the addition of vegetables. Traditional Tripuri cuisine is known as Mui Borok. Tripuri food has a key ingredient called Berma (also called Shidal in Bengali), which is a small, oil-pasted and dry fermented fish. The foods are sometimes considered to be healthy as they are usually prepared without oil. Tripuri food such as bangui rice and fish stews, Muya (Bamboo shoot), local fishes, vegetables, herbs, Batema (this jelly-like food is prepared by making a paste of Batema plant's corm or tuber (Elephant foot yam) with sodium powder and water to remove it's raphide. After making the paste into bun-shaped, they are boiled with water containing sodium powder. Since lack of sodium powder cause throat to itch, they are cut into pieces and preferred with fresh pasted garlic, and Mosdeng), wahan moso (prepared by adding boiled pork, onion pieces, salt, pasted ginger and roasted green chilli paste) and roasted meat are extremely popular within and outside the state.

Yan Du Xian

Yāndǔxiān (腌笃鲜) is a Jiangnan cuisine made from a duo of cured pork and fresh pork with fresh winter bamboo shoots.

Yasuo Segawa

Yasuo Segawa (瀬川 康男, Segawa Yasuo, 5 April 1932 – 18 February 2010) was a Japanese illustrator for children's books, born in Okazaki, Aichi.

He won the first grand prize in Biennial of Illustration Bratislava in 1967 for Taro and the Bamboo Shoot (ふしぎな たけのこ, Fushigina Takenoko) written by Masako Matsuno.Segawa died on 18 October 2010 of rectal cancer at a hospital in Obuse, Nagano.

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