Makomo take is a unique seasonal ingredient in Japan, prized for its delicate sweetness and crisp texture, similar to bamboo shoots and asparagus. Though not as widely known as other vegetables, it has a rich culinary history and is especially popular in Chinese and Japanese cuisine. From its cultivation to its nutritional benefits and cooking versatility, Makomo take offers plenty to explore. Read on to discover more about this fascinating ingredient and how it’s enjoyed in Japan!
What is Makomo take?
A Chinese food similar to bamboo shoots, this ingredient becomes sweeter when heated.Just hearing the name might make you think of a type of mushroom, but it actually comes from the enlarged young stem of the water-based grass plant, Makomo. After peeling off the outer skin, people eat the white part, which looks and feels similar to bamboo shoots.
Since it has no peculiar taste, many enjoy eating it raw, but cooking enhances its sweetness. It pairs well with oil, making it a delicious addition to stir-fries and tempura. Farmers in China and Taiwan widely cultivate Makomo take for food, and its cultivation expanded throughout Japan, mainly in Shimane, Chiba, Nagano, Ishikawa, and Mie. Planting takes place from late May to early June. Locals always flooded the paddy fields, so it is similar to rice cultivation. Harvesting takes place from late September to late October.
The Taste of Makomo take
Makomo take offers a slight sweetness without any bitterness or peculiar taste, and its texture resembles bamboo shoots and asparagus. People can use it as is, making it a versatile ingredient that complements any dish, especially in Chinese cuisine. Drying or powdering allows it to be used all year round, and in Iwami Town, locals preserve it by salting.
Nutritional Value of Makomo take
Makomotake is rich in dietary fiber, which aids digestion and relieves constipation. It also contains potassium, which helps reduce swelling, acts as a diuretic, and supports detoxification. Compared to bamboo shoots, it has a higher water content and lower energy content, with only 21 kcal per 100 grams. Despite being low in calories, it provides protein, fiber, minerals, and vitamins, making it a nutritious and beneficial ingredient.
How to Select and Store Makomotake
Choose Makomotake with a glossy surface and a fresh, white cut at the base. Over time, it may thicken and develop black spots (“makomozumi”), which are edible but reduce flavor, so eat it quickly.
To store, keep it in the refrigerator to prevent drying. While most upright-growing vegetables should be stored root-side down, Makomotake stays fresher when stored upside down. Freezing affects its texture, so it’s best to cut it into portions for refrigeration.
FAQ
- What is Makomodake?
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Makomodake is the enlarged base of the stem of the “Makomo” plant, a member of the grass family, caused by the black kernel fungus. It is a vegetable characterized by its soft, bamboo-shoot-like texture and slightly sweet flavor.
- How do you eat macomodake?
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Makomodake can be eaten raw, grilled and seasoned with salt, soy sauce, or dried bonito flakes, or used in various dishes such as stir-fries, tempura, and rice cooked with other ingredients. Heating it enhances its sweetness.
- How do I store Makomodake?
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Store it in a bag in the refrigerator to prevent it from drying out. The black spots on the cut surface are caused by spores of the black kernel fungus and are not harmful to eat, but it is recommended to eat it as soon as possible.
Restaurant
Since makomotake is a seasonal food,
we recommend checking with the store in advance to see if they carry it.
Tosenkaku (桃仙閣)
Tosenkaku is a long-established Chinese restaurant founded in 1967. It incorporates new sensibilities based on tradition and can accommodate a wide range of uses, from families to company banquets, memorial services, and entertaining. They offer handmade dim sum, Chinese tea, sweets, etc., and value the spirit of hospitality. The interior has an elegant atmosphere, the clientele is good, and parking is available. It is especially popular during lunchtime and is often crowded.
Summary
Makomo take is a rare and flavorful ingredient that adds a unique touch to many dishes. Its delicate sweetness, crisp texture, and versatility make it a must-try for food lovers. Whether enjoyed in stir-fries, tempura, or other Japanese dishes, Makomotake offers a delicious experience worth savoring. If you have the chance to visit Japan, be sure to pick some up and taste it for yourself!
If you enjoyed learning about Makomotake, you might also like trying bamboo shoots, asparagus, or lotus root—each offering a unique texture and flavor perfect for various dishes!
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