Bamboo shoots are a popular ingredient in many Asian cuisines, including Japanese cuisine. They are young spring bamboo rhizomes that have not yet had time to mature, making them tender and an attractive culinary ingredient. They are usually harvested when they are about 30 cm long and still hidden underground. Bamboo shoots are crunchy and have a slightly sweet nutty flavour. They require proper preparation, which includes cooking them. Once cooked, they retain their crunchiness. This process helps remove naturally occurring bitter and poisonous substances such as hydrocyanic acid. Once cooked, they can be sliced and added to a variety of dishes. They are also suitable for canning. Bamboo shoots are low in calories, rich in fibre and contain various vitamins and minerals: including vitamin A, vitamin E, calcium, iron and phosphorus. They have antioxidant properties and are valued for their health benefits, including aiding digestion and strengthening the immune system.