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Bamboo can be found growing in nearly every part of Japan. In addition to being extremely useful in construction and craftsmanship, the immature shoots, known as Takenoko, are a delicious ingredient in many Japanese dishes. Spring is the most common time to find takenoko, and many people enjoy going out into the woods to find wild shoots. One popular way of preparing it is Takenoko gohan (bamboo rice), made with simmered bamboo shoots that have been cooked in dashi stock with soy sauce, mirin and sake.