Binchotan Grilled Young Bamboo with Sakura Miso Glaze

Introduction

In the quiet temples of Kyoto, we welcome the arrival of spring not with noise, but with the subtle crunch of takenoko—young bamboo shoots emerging from the earth. This dish is a meditation on the transition of seasons, utilizing the gentle heat of binchotan charcoal and a glaze infused with the ethereal scent of cherry blossoms. It is a humble tribute to the forest, where the bitterness of the shoot meets the fermented depth of my aged miso.

Ingredients

• 2 large fresh young bamboo shoots (takenoko), pre-boiled in rice-bran water
• 400ml kombu dashi (cold-extracted overnight)
• 2 tablespoons aged red miso
• 1 tablespoon sweet Saikyo white miso
• 2 tablespoons mirin
• 1 teaspoon maple syrup or beet sugar
• 6 salt-pickled sakura blossoms, rinsed and finely chopped
• 4 sprigs of kinome (sansho pepper leaves) for garnish
• A pinch of sea salt

Instructions

1. Slice the pre-boiled bamboo shoots vertically into thick wedges, keeping the delicate tip intact.
2. Simmer the bamboo wedges in the kombu dashi with a pinch of sea salt for 10 minutes to infuse them with umami. Drain and pat dry carefully.
3. In a small wooden bowl, whisk together the red miso, white miso, mirin, maple syrup, and the chopped sakura blossoms until the glaze is smooth and glossy.
4. Prepare a small konro grill with glowing binchotan charcoal. Place the bamboo wedges directly over the heat.
5. Grill the bamboo until light char marks appear on both sides, releasing a nutty, woody aroma.
6. Using a brush, generously apply the sakura miso glaze to one side of the bamboo. Return to the heat for 30 seconds until the glaze bubbles and caramelizes slightly.
7. Arrange the bamboo on an asymmetrical ceramic plate, honoring the space between pieces.
8. Garnish with fresh kinome leaves, clapping them between your palms first to release their citrusy fragrance.

As you consume this dish, let the smoky aroma of the charcoal and the floral notes of the sakura remind you of the fleeting beauty of 'shun.' In shojin ryori, we do not just eat to satisfy the body, but to align the spirit with the natural world. I hope this small offering brings a sense of stillness to your day.

Hiroshi