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Kinome-Ae (Bamboo Shoots with Green Soy Dressing)















Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb


10 ounces bamboo shoots
1 ½ teaspoons sugar
1 pinch monosodium glutamate
1 x square kombu
3 tablespoons miso paste
3/8 pints Niban Dashi
2 teaspoons salt
5 teaspoons sake
4 ounces spinach
¼ teaspoon black pepper


IN ADVANCE: Place bamboo shoot on side, cut off base, the cut bas in half horizontally.

Cut the top lengthways in quarters. Cut all pieces into ½ inch dice. Bring ⅜ pt water to boil, drop in shoots, and return to boil.

Boil uncovered for 10 minutes until tender. Drain and set aside. Put Dashi, sugar, ¼ teaspoon salt, msg and kombu into a medium saucepan and bring to a boil over high heat.

Add the bamboo shoots. Boil until almost all of the liquid is gone. Remove from heat and set aside to cool.

Wash the spinach leaves thoroughly and pat dry. Grind the leaves into a paste, adding the rest of the salt slowly.

Add ⅜ pt of water to paste andtransfer to a small saucepan. Bring to boil. Pour mixture through a fine sieve, discard the liquid.

TO SERVE: Pour the miso dressing into a bowl and rub the spinach paste through a sieve into the dressing.

The stir the mixture until it turns a soft, delicate green. Sprinkle with a ¼ teaspoon of Kona Sansho powder. Add the bamboo shoots, and stir together gently. Serve at room temperature.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 32g (1.1 oz)
Amount per Serving
Calories 413% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 790mg 33%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 2%
Sugars g
Protein 1g
Vitamin A 4% Vitamin C 1%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?


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