What is the best way to remove or alleviate the sour, briny taste of canned bamboo shoots? I've tried soaking in cold water for several hours (changed water every hour). I've added salt one time, but found it to be too salty and still sour after cooking. This can't be the natural taste of bamboo because I've tried fresh ones before. 
I don't think it's really achievable with most of the canned product I've seen. The best I've accomplished is to slightly mask the flavor using tricks like adding sugar to the dish, which only works for certain categories of foods (clay pot braises, etc.)  I've found better-quality water-packed plastic sealed pouches that are only slightly acidic, but these can be quite expensive ($3-5 for what is probably only 1/3-1/2 lb), and my nearby Japanese market has ones which are only slightly briny in their produce section. My acquaintance who supplies mushrooms and some other produce and herbs to restaurants advised to buy frozen bamboo shoots for best results, although they are somewhat hard to find in consumer-sized packages; he caters mostly to the restaurant trade. 