long green onion
qing-geng-cai
komatsuna
garlic chives
garland chrysanthemum greens
cryptotaenia
japanese shallot
island shallot
green perilla leaves
bamboo shoot
Bamboo shoot (takenoko) is harvested in spring and is used in Japanese and Chinese cooking. The raw bamboo shoot cannot be eaten and has egumi (bitter taste). For removing egumi, boil raw bamboo shoot with a mixture of water and rice bran. Boiled bamboo shoot can be simmered in soy sauce, cooked in seasoned rice, or prepared as tempura, etc.
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