# Hachiku to Endo no Nimono(Henon Bamboo and Green Pea Stew) ｜ Our Regional Cuisines

**Cuisine Name**: Hachiku to Endo no Nimono(Henon Bamboo and Green Pea Stew)

**Region**: Our Regional Cuisines

## Main Lore Areas
All regions in Kōchi prefecture

## Main Ingredients Used
Henon bamboo, green peas

## History, Origin, and Related Events
Bamboo shoots are often eaten in Kōchi prefecture. mōsō bamboo is in season at the beginning of spring, followed by Henon bamboo, and madaké bamboo. Square bamboo is a local specialty of Nankoku City that is harvested in the fall. Azouno district in Kōchi City is known for its local specialty of bamboo shoots that include various cultivars, including mōsō bamboo, golden bamboo, madaké bamboo, and square bamboo.As with bamboo, there are also a great variety of bamboo shoot dishes: there is “aradaki”, offcuts from skipjack tuna cooked with bamboo shoots; the bamboo shoot packed “bamboo shoot sushi”; bamboo shoots topped with vinegared miso or pepper tree bud dressing; and a great number of other dishes born from the crops of each region being mixed together.Awadake and pea stew" is a popular bamboo shoot dish in Kochi Prefecture. The bamboo shoots are long and thin with reddish-purplish skin. The combination of seasonal ingredients is a dish that is very seasonal, as the peas also begin to bear fruit around May, when the bamboo shoots begin to appear on the market after the moso bamboo.

## Opportunities and Times of Eating Habits
After moso bamboo is available around spring, Awantake bamboo is marketed around May and June.“Green peas”, also called wild peas, are said to have been eaten since the Nara period (710-794 CE). In the past many farmers cultivated green peas which they harvested in the springtime, and would eat in dishes like peas and rice. The peas also froze well, so they could be had all year round.When bamboo season comes around, dishes using Henon bamboo shoots appear more frequently on the common household table. Henon bamboo and green pea stew is one of the dishes among them. In the past the stew was often used as a small side dish in bento boxes, and many of the older generation carry a nostalgia towards it.

## How to Eat
Peeled Henon bamboo shoots are boiled and cut into bite-sized pieces. The shoots are simmered in a dashi stock made with dried sardines or kombu kelp, dried bonito flakes, and other seasonings, after which the shelled green peas are added in. The flavor is adjusted with additions of sugar, mirin cooking wine, or soy sauce; once sufficiently stewed, the dish is ready.When preparing the bamboo shoots for boiling, a vertical incision should be made to peel off the skin, then the shoots submerged in a large pot with plenty of water. Add in a fistful of rice bran and a few chili peppers, boil for an hour, then leave it all to cool. Any unused bamboo shoots can be placed in cold and saved in the fridge for 2~3 days, allowing you to use them for other dishes.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Even now, Henon bamboo and green pea stew is eaten regularly in homes. It can also be found on school lunch menus in Kōchi prefecture as well as in restaurants.

## Ingredients
- Henon bamboo shoots: 300g
- Green peas: 70g
- dashi stock: 1 1／2 cup
- [A] sugar: 2 tbsp
- [A] soy sauce: 1 1／2tbsp
- salt: 1／2 tsp
- mirin cooking wine: 1tbsp

## Recipe
1. 1. Peel the bamboo shoots and boil, then cut into rounds
2. 2. Add the bamboo shoots to the dashi stock, bring to a boil then add the seasoning. Add the peas and simmer over a medium flame.

## Provider Information
provider : Tosa's Table - let's tell the Taste of Mother's Home - Mama's Taste (Tosa Traditional Food Research Society)

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