This chapter reminds me alot of my mother. She made a stew (like a curry, with coconut milk), or spring roll (sauted bamboo sprout as a filling).
FYI, I am Indonesian.
@mage_goo You can see she had to simmer them in rice bran first since there is a toxin called hydrocyanic acid in fresh bamboo shoots and rice bran can neutralize it. It is a popular Asian food and it absolutely doesn't taste like pineapple or fruit but more similar to asparagus. In my country, we usually cook it in a soup with pork feet or chicken.
@reika what? no you didn't eat it fresh... it's has low toxin and when not fully processed created urea which can smell like urine.... it can made your tongue iritated... it usually slightly boiled before served to neutralize the toxin.. some kind of stronger toxin bamboo sprout need a full night fermentation to made it edible (which usually also has stronger taste, or just like this chapter show, using rice, tho my family usually simply boiled it till become smooth then throw away it water that can be hours to do).... it's just only grew when peak of rain season, which not come everyday...
@kuma Fresh isn't the same as "raw." I mean there's no canned, frozen, dried, or otherwise preserved bamboo shoots here, they are fresh. Fully processed? Afaik, it's just boiled... just like other food that needs to be cooked before you eat it.