bamboo surinagashi: creamy bamboo and tofu soup
Well, we’ve just finished with our school festival, which was keeping me very busy after school. Now I hope to have a chance to catch up with some posts about what I’ve been doing for the last month or so. I bought some bamboo shoots at the market to make bamboo surinagashi (creamy bamboo shoot and tofu soup). I had to buy the packaged ones because the fresh shoots come and go from the market in just a few weeks, and the locally harvested ones are available for only a week or so. Even so, this post is coming a bit late, as the season for bamboo shoots came and went around the first week of May.
The recipe for bamboo surinagashi is another from Elizabeth Andoh’s forthcoming Kansha. It was a light soup in which I could really taste the flavors of both the bamboo and tofu. The sprinkling of ground sansho on top also accented the flavor nicely. I saved the leftovers for lunch the next day, and I think I enjoyed it even more then.
That soup looks very delicious!