Bamboo shoots are the edible shoots of a young stem sticking up out of the ground. They are enjoyed as an ingredient that marks the coming of spring. After they are dug out of the ground, bamboo shoots see a rapid increase in astringency. Therefore, bamboo shoots should be prepared and cooked as quickly as possible. The white powder that appears out of the bamboo shoots when cut into is a type of amino acid called tyrosine, and this has no umami. In terms of maintaining umami, storing in the refrigerator (1℃) will stop the glutamate from decreasing. But stored at 20℃, it will decrease by approximately 50% in two days.
Levels of naturally occurring glutamate（mg/100g）：14~90