Tempura of salted bamboo shoots

About Tempura of salted bamboo shoots

“Tempura of salted bamboo shoots” is a simple dish in which salted bamboo shoots are washed and then flavored with seasonings and made into tempura. The bamboo shoots used in the 'tempura of salted bamboo shoots' use high-quality bamboo shoots found in Chiba Prefecture.
Chiba Prefecture is famous for producing bamboo shoots, and Otaki-machi, Nagara-machi, Chiba, Kimitsu and Katsuura are the main production areas. In addition, Chiba Prefecture has the largest production volume of bamboo shoots in the metropolitan area, and Otaki-machi, Isumi County is the most productive in the prefecture and boasts the highest production volume in Chiba Prefecture.
Otaki-machi is located almost in the center of the Boso Peninsula in Chiba Prefecture and has the largest area in towns and villages in the prefecture. The forest accounts for 70% of the total area, and it is said that mousuchik was planted for the first time in the early or middle of the Edo period.
Otaki takenoko, which is taken in Otaki-cho, is called 'white bamboo shoot' and, as the name suggests, is white. As a characteristic feature, it has a low taste and bitterness, and it is possible to eat it without taking off. This quality bamboo shoots can be made because the soil is a clay acidic white clay containing debris of pebbles and rocks.
In addition, in order to promote agriculture that does not pose a load on the natural environment, Chiba Prefecture has been certified to “Chiba Eco Agricultural Products”, which reduce the amount of pesticides and chemical fertilizers to less than half the normal use of pesticides and fertilizers. Bamboo shoots in Chiba are used without pesticides, less than half of chemical fertilizers, and proper management of the number of Oyatake.

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