Bamboo shoot

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Edible bamboo shoots.
Shoots at bamboo bush

Bamboo shoots (Chinese simplified: ; traditional: ; pinyin: zhú sǔn or simply sǔn), are the edible shoots (new bamboo culms that come out of the ground) of bamboo species Bambusa vulgaris and Phyllostachys edulis. They are used in numerous Asian dishes and broths, and are available in supermarkets in various sliced forms, both fresh and canned version. Bamboo shoot tips are called zhú sǔn jiān () or simply sǔn jiān ().

In Indonesia they are sliced thinly and then boiled with santan (thick coconut milk) and spices to make a dish named gulai rebung. Other recipes using bamboo shoots are sayur lodeh (mixed vegetables in coconut milk) and lun pia (sometimes written lumpia: fried wrapped bamboo shoots with vegetables). Note that the shoots of some species contain cyanide that need to be leached or boiled out before they can be eaten safely.

Steamed Ryoku-chiku shoots

In certain parts of Japan, China and Taiwan the giant timber bamboo Ryoku-chiku (Bambusa oldhamii) is harvested in spring or early summer, after slicing and boiling is also edible. This bamboo has a very acrid flavor and should be sliced thin and boiled in a large volume of water several times. Oldhamii is more widely know as a non-invasive landscaping bamboo.

Pickled bamboo, used as a condiment, may also be made from the pith of the young shoots.

In Assam, it is referred to as gaz and is part of the traditional cuisine of Assam.

In Nepal, it is known as Tama (Nepali:तामा), and is famous dish since centuries. Popular cuisine is Potato, Tama, Bodi.

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