A 6-ounce (180-9) portion of "regular" bean curd is merely 100 Calories, but 6 percent
It is an ideal food for slimming, having an extremely low ratio of calories to protein. So-called regular bean curd is soft and easily digestible. Both kinds are available in oriental food markets. The "regular" Japanese type of bean curd (discussed first below) was made to meet Japanese tastes and is softer, whiter and more delicately flavored than the Chinese type. Bean curd was probably introduced to Japan around the eighth century. Bean curd originated in China over two millennia ago, and its use spread throughout the Far East so completely that today from Indonesia to Korea and Mongolia no national cooking does without it. (tofu s-ffi): Made from soybeans and extremely high in protein But, as with any vegetable, bamboo is best used as soon as possible. Once opened, water-packed and canned bamboo will keep about 10 days if stored in fresh water in a covered container in the refrigerator. There is a grainy white residue in the interior ridges of the shoots-a result of the commercial preparation process-which has a sour flavor and must be removed. Before using either canned or water-packed bamboo, be sure to wash very thoroughly after slicing shoot in half lengthwise. Occasionally such water-packed bamboo is imported and available in the United States. Japan, bamboo shoots are also available year-round "fresh-cooked" and packed in water in plastic packs. This is a lot of work for an item that can be purchased canned, but many feel the flavor of the fresh shoot, and its ambience of spring, are worth the effort. This bitterness can be easily removed by boiling the shoot (preferably in the milky water from washing rice) for about l/2 hours, then cooling in a cold water bath. Usually, however, some time elapses before shoots get to market and in the kitchen, and they become acrid and bitter. If a shoot is cooked immediately after being dug from the ground, it may be sweet. But by the time the husks are shucked and the baseĥ6 rNcnrnrENTS is trimmed off, the shoot is only about half its original size and weight. Regardless of size, all shoots are thickly covered with many layers of husks. Fresh raw shoots in their brown husks appear on the market, and the flavor of bamboo shoot is associated with spring. Spring is the time when bamboo sends forth shoots.
In a 15-ounce can (8 ounces dry weight) there are usually 2 to 3 small shoots, which make 2 cups of chopped shoot. Canned shoots, packed in water, are available at all oriental food stores and some supermarkets. Their mild, unpretentious taste (they pick up the flavor of the soup, stew, or whatever they are simmered with) and their crunchy texture. Published by Kodansha Internationd, Ltd., 17-14 Otowa la, rfr): Bamboo shoots are one of the most common ingredients in Asian cooking.
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