On a lighter note than some of the more recent postings, here's Joi Ito's Web on how to find, cook, and eat Takenoko:
We spent the day yesterday waiting for email to import and hunting for, digging up, preparing and cooking takenoko (bamboo shoots). It's nearing the end of the season, but there were still enough in our backyard for a few meals worth. Last year I blogged a longer entry about the process. This year I focused on the photos. We also used a slightly different recipe and did it without relying on our neighbors. (from joi.ito.com)
You haven't had bamboo shoots until you've had fresh takenoko at a good Japanese restaurant -- one that prepared the dish themselves rather than having it shipped soaked in brine from some factory. Yum.
