Kyo-Takenoko Bamboo Shoots from Nishiyama

The western hills of Kyoto produce takenoko, or bamboo shoots, valued for their sweetness, thanks to calcium carbonate clay soil and east-facing slopes. Farmers prune selected stalks in spring, cover the ground with straw in autumn, and add clay soil in winter to keep the substrate soft. As spring arrives, shoots are dug before they break the surface to prevent bitterness from sun exposure. The rarest variety, shiroko or 'white shoots,' account for about one percent of the harvest and are prized for their pale exterior and crisp sweetness. Some farms offer hands-on digging sessions using the traditional horikuwa hoe. Specialist bamboo shoot restaurants open in the Oharano area each spring.