After a couple of days rain, Shiitake mushrooms bore their fruits.
And young shoots of bamboo showed their faces, too.
It’s time to dig them up.
We often boil bamboo shoots with soy, fishy soup stock and with some sugar maybe. They are so tender and crunchy at the same time. They bring us the joy of Spring with their fantastic smelling. There is nothing better than freshly cooked bamboo shoots in this season, I can say.