Come, see, and taste! Delicious specialties of Kagawa — Bamboo Shoots

Japanese cuisine is currently experiencing a major boom around the world. Dishes such as sushi, ramen, tempura, and wagyu are widely known and loved. But when it comes to the essential ingredients that define Japanese cuisine, what comes to mind? Many of them are still not widely recognized, and even if people know the names, there is often little information about where they are best produced or how they are most deliciously prepared.

Through my blog, I aim to introduce delicious local foods and specialties that can be found here in Kagawa, and to share the true charm of the region.

As of mid-April, one of the most seasonal foods is bamboo shoots. At this time of year, the main variety is Moso bamboo, and from May to June, Madake bamboo shoots also begin to appear. In my local area, there are many bamboo groves, and during harvest season, it’s common to see people entering the groves carrying baskets, containers, and pickaxes.

Bamboo shoots are harvested all across Japan, but here in Kagawa, we prepare them with a unique twist. One distinctive local style — rarely seen elsewhere — is tempura. You might think, “Bamboo shoot tempura exists everywhere, right?” But in Kagawa, it’s different.

Before frying, the bamboo shoots are simmered in a sweet and savory sauce, allowing the flavor to fully soak in. Only then are they made into tempura. When people think of tempura, especially the kind served in high-end Kyoto restaurants, they often imagine small pieces with a light, delicate batter, fried to a crisp yet airy texture. In contrast, Kagawa-style tempura features a thicker, crunchier coating that delivers a more robust texture and fully highlights the flavor of the ingredients.

Another advantage of this method is that the seasoning is already infused into the bamboo shoots, so you can enjoy them immediately without adding salt or dipping sauce.

Here is another seasonal dish made with fresh bamboo shoots: kinome-ae. It is based on sweet white miso, flavored with mirin, sugar, and soy sauce. Finely chopped young leaves of Sansho (Japanese pepper) are added, bringing a refreshing aroma. The result is a dish with a wonderful balance of freshness, crisp texture, fragrant herbs, and rich seasoning. The version in the photo also includes squid, and it was absolutely delicious.

I highly encourage you to come and experience these seasonal flavors here in Kagawa!