超貴重な真竹の竹水を使ってタケノコ料理を堪能してみたら・・・

超貴重な真竹の竹水を使ってタケノコ料理を堪能してみたら・・・

Hey there, it’s Chieeton. I’m in a bamboo forest
where I made bamboo sake before. These are called “madake bamboo”,
which have distinctive protrusions on their nodes. And these are the target for today. Madake bamboo shoots! Madake bamboo is also known as “bitter bamboo”,
but its shoots aren’t bitter when freshly harvested. But the bitterness increases more
than other bamboo shoots as time passes, so you need to boil them right away. You can forcibly break it like this. We usually harvest “moso bamboo”
when its tip just comes out of the ground. But for madake,
it’s easy to harvest, just like this. We’ve got some nice-sized bamboo shoots! Usually, you boil bamboo shoots, slice them,
and eat them with wasabi soy sauce. But when I was a child,
I loved eating raw bamboo shoots and didn’t know I needed to boil them. I’ll show you how I used to do it. Looks good! I peeled off the tip
which was covered with skin. Smells great! It smells like something
I’ve smelled before somewhere. A nice smell! Let’s drizzle some soy sauce on it and eat! There’s very little bitterness,
and it’s delicious! Eating a lot of raw bamboo shoots
might upset your stomach, but I can easily handle this much. When I was a child, eating a lot of moso bamboo shoots
made me sick. But I love the taste of raw bamboo shoots. Delicious! I feel like a boar. Depending on your tolerance level,
your stomach might hurt, so don’t try this. My fellow bamboo harvester
is buried here! Are you okay? No, he isn’t okay. He’s already decomposed. Flies are already swarming! Flies love bamboo shoots, so they come swarming about
as soon as you cut them. I’ve collected enough of them. Let’s also collect bamboo sap. Actually, I’ve been collecting bamboo sap
for the past few days. 2 days ago Let’s start with this young bamboo. Bamboo shoots can grow 30-100 cm in a day,
and because their source of nutrition is sap, young bamboo is more nutritious
than mature bamboo which has stopped growing. To collect sap, you need bamboo shoots that are about 2-3 metres tall
with their bark peeled off at the base. But at this time of year,
there are only bamboo shoots of this size, so we’ll cut the tips to collect sap. Cut the bamboo shoots
at a higher position to collect sap. Like this. Smells great! Can we collect sap like this? The oozing sap seems to be running
down through the gap. Let’s cut a bit lower. This should do it! Good! Let’s peel it off a bit. It’s super watery! Let’s peel off the skin at the tip like this. Sap, the source of nutrition for bamboo shoots
which can grow 30-100 cm in a day, flows out from here. Let’s collect the bamboo sap
overflowing from the tip. Flies are here already! Quick! Bamboo sap shoots up
from these surrounding vessels, so let’s cut this area to prevent it
from pooling in the depression here. The saw is soaked! Wow! It’s really soaked! Then, let’s cover it with a bag. Seal it tightly to make sure
the bamboo sap doesn’t spill. Then, hang the bag down and cut the tip. Connect a hose and secure it with duct tape. And make sure the tip goes into this bottle. Ouch! The bamboo shoot pricked me! Let’s also cover the top
to prevent any dust from getting in. Done attaching a sap extraction device
to the bamboo shoots! I wonder how much it will accumulate. Let’s try collecting sap
from this thick bamboo as well. It’s damp. Let’s make it a bit shorter. OK! Let’s cover it with a bag. Make sure to firmly seal it to ensure
sap won’t leak through the gap. Let’s see if we can collect sap
from this bamboo too. See you later! 2 days later It’s collected in the bag! That should be enough. It’s a young bamboo
that started growing last spring. We’ve been able to collect
this much sap from it! Beautiful! It’s bamboo sap. Cut the corner of the plastic bag
and pour it into a plastic bottle. Looks good! It’s in there. Bamboo sap. The lifeblood of bamboo. There’s a lot! I think there’s more than 2 litres. The bottle is full! We’ve collected a lot. Awesome! I’m glad I brought a spare plastic bottle. We’ve collected a lot! The 500cc plastic bottle is also full. The holy water from bamboo! Let’s taste some. It has a bit of a bamboo aroma,
but it’s close to plain water. There’s a faint hint of bamboo aroma. It’s a clear flavour. There’s no bitterness, and it’s easy to drink. I thought it might be more grassy
and bitter, but it isn’t. Let’s take another sip. It has a bamboo-like scent,
but it’s not grassy at all. It smells nice. It’s a pleasant, clean scent. It’s not too strong,
so you can gulp it down. Let’s check the plastic bag
covering the bamboo shoots! There’s nothing in it! It’s empty! Seriously? The sap might have been used
for the bamboo’s own growth. Usually, we cut a 3-4 metre tall
bamboo to collect sap, so this one seems too young. Should we have cut it lower around here? Maybe it was too close to the tip. There’s a little water
inside the node near the bottom. If we had cut it a bit lower,
maybe sap would have come out. Maybe we shouldn’t have cut the tip. So, we’ve collected plenty
of bamboo shoots and sap. I’m really looking forward
to cooking them! Let’s head home! Today, I’m going to enjoy
bamboo shoot sashimi, bamboo sap steamed rice, and shochu
mixed with bamboo sap. Let’s start cooking! First, let’s peel off the skin. Some people boil bamboo shoots without peeling,
but I peel them to remove any bitterness. There’s a method where you make a slit
and peel the skin off, but I prefer to cut them in half. This makes it easy to peel. The white part of this skin is very delicious,
so I leave a bit of it. This skin is also quite tasty. I peel the skin like this
and cut the coloured part diagonally. Looks delicious! I ate the tip of these bamboo shoots
while I was harvesting. I’ll fill them with rice
and steam the whole thing. If I split them,
I won’t be able to put rice inside, so I carefully peel the skin. I’ve trimmed off the dirty parts
and washed the whole thing. To make bamboo steamed rice, I’ll remove the nodes, create a hollow space,
and stuff it with rice. Let’s remove the nodes inside. Perfect! I’ll boil these to make sashimi
and steam those to make steamed rice. I need some rice-washing water
when boiling bamboo shoots. So I’ll start by washing the rice
and then use that water. Rice absorbs the most water added first,
so use the bamboo water from the start. So luxurious! Let’s do it quickly. I’ll wash the rice a few times. Done washing the rice! Let’s make sure the rice absorbs
the bamboo water thoroughly. I’ll soak it for about an hour. Let’s leave it for now. Let’s add some hot water. It’s better to use plenty of hot water
to remove the bitterness. Now, let it boil for about an hour. 1 hour later It’s been boiling for an hour. Now, let it sit until it cools down. An hour has passed, so the rice, soaked with bamboo water,
is ready too. Let’s put this into the hollow
of the bamboo shoot. Steam will pass through the gaps
between rice grains to cook them. But today, we’re putting rice
inside the bamboo shoot, so steam won’t flow between the grains. So, we won’t drain the water fully
to prevent the rice from turning too hard. Let’s put the rice in with some moisture. Pack the rice too tight
and it won’t steam well, so put it in gently. Then lid the opening
to prevent the rice from spilling. I’ll use this brown tea towel. The other day, when I collected
arrowroot starch with it, it got dirty and turned brown. Lastly, tie it up with a string to prevent the rice
from spilling while steaming. Perfect! Will the rice steam well? Let’s also use bamboo sap
for the steaming water. The aroma in the sap contains
aromatic compounds like polyphenols, so they might turn into steam
and infuse the bamboo and rice. A bit too extravagant,
but let’s be generous with bamboo sap! Be delicious! 3 minutes later Steam is rising! Then, we’ll steam it
for about another hour. 1 hour later It’s steamed! Nice aroma! It has a great bamboo shoot aroma. I guess the sap-steaming water has worked! Is the rice steamed properly? Nice aroma! It’s nicely done! The rice is steamed nicely too! Looks delicious! It’s ready! With gratitude for the gifts of the earth! Let’s eat! Looks delicious! The rice is perfectly steamed! Let’s start with bamboo shoot sashimi. The tender part. Let’s dig in! Instantly delicious when you take a bite! The wonderful aroma of bamboo shoots,
the natural sweetness, and the texture; it’s a perfect 100! Amazing! Next, let’s try the soft skin. This is noodle soup base, not soy sauce,
so you can use it a lot without getting too salty. The layered soft skin stacked like a mille-feuille
have a crispy and satisfying texture. Super delicious! Amazing! And to accompany the meal, I’m having ‘Iichiko,’ a barley shochu
known as the downtown brandy! Let’s mix it with bamboo sap. Pure bamboo sap! It has a faint, refreshing aroma. Cheers! Delicious! It’s a subtle difference, but it tastes smoother
than when mixed with tap water. It’s a bit thicker than plain water. Look! It’s a bit foamy! It’s a bit heavier than plain water, and when combined with barley shochu,
it makes the flavour milder. Amazing! Delicious! Next up, bamboo-steamed rice. It’s my first attempt. I wonder if it turned out well. The bamboo shoots are steamed perfectly. The rice has stuck to the knife,
and it seems to be steamed nicely! The rice is tightly packed
just like rice in squid! And the rice isn’t boiled, it’s steamed,
which is my favourite! Let me try the rice that’s fallen here. What’s this? Very… How can I put it? Is it the aroma of bamboo? So fancy! It’s delicious! Now, let’s slice it and give it a try! Bamboo-steamed rice. Let’s try it as is, no seasonings! Delicious! What’s this? The bamboo shoot aroma
has infused into the rice. What’s this? It’s super delicious! The bamboo aroma explodes
in your mouth like a flavour bomb! The moment you eat it, the aroma rushes
from your mouth to your nostrils. So tasty! It needs a bit more salt,
so let’s sprinkle some. Let’s eat! Delicious! The bamboo shoot aroma is different too! This one was boiled, so some of the aroma
has faded along with the harshness. This one was steamed, so both the good and bad parts
of the aroma are intact. But I used freshly harvested bamboo shoots,
so there’s hardly any harshness. Only the goodness is concentrated. I love steamed dishes! Let’s split it open. It’s like this. Look at each grain of rice! Let’s eat! This is it! This faint, fancy aroma is in the bamboo sap. When I drank the sap on its own,
I wasn’t sure what it was exactly. But it’s the bamboo shoot aroma after all! And that’s right in here! Delicious! Awesome! You can’t beat soy sauce on steamed rice! Delicious! Thanks for the meal! It was delicious! Totally satisfied! I don’t want to get drunk,
so I’ll take it slowly. If you found this video interesting,
please hit the like button. If you want to see the next video,
please subscribe to the channel. Bye-bye!

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今回も楽しく美味しい撮影になりました！
竹蒸しご飯の方は撮影後に食べ切ろうと思ったらタケノコの香りが強すぎて途中でお腹いっぱいになりました^^; あれは料亭で3口くらい食べて満足するべきものですね。とはいえ妻も竹蒸しご飯をとても美味しいと言っていて、お出汁を吸わせてから蒸すともっと化けると絶賛してくれました。
季節物なのでいつでも食べられないのが残念ですが、また来年を楽しみにしたいと思います！

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