Takenoko (bamboo shoots) - 竹 の 子
Bamboo shoots are edible young shoots, often used in Japanese cuisine, especially in spring because at this season the young shoots are more crisp and juicy.
There are about 70 kinds, but only a few are consumed.
Takenoko contains a lot of fiber, protein, vitamin B and minerals. There are many recipes for cooking around bamboo shoots.
In the countryside you can go and harvest them yourself instead of buying them, this activity has even become a seasonal tourist event.