Japanese name合馬たけのこ
In Kokuraminami, Kitakyushu, Moso bamboo shoots grow through clayey red soil, kyaku-do soil work, and careful spring digging into a tender, low-bitterness food.
Information last updated 119 days ago
3 images北九州合馬(おうま)産たけのこセット・壱北九州合馬産 おうまたけのこ 朝堀 高級たけのこ 白子 産地直送 筍 【明治27年創業】松中醤油本店 お取り寄せ 人気 ギフト 贈り物 九州 北九州名産 たけのこご飯 合馬たけのこ体験園
300g x 2 bamboo shoots + 300ml sauce松中醤油【九州の百年醸造蔵】
5.0 / 4 reviews
3 images北九州合馬(おうま)産たけのこたっぷりセット北九州合馬産 おうまたけのこ 朝堀 高級たけのこ 白子 産地直送 筍 【明治27年創業】松中醤油本店 お取り寄せ 人気 ギフト 贈り物 九州 北九州名産 歳暮 中元 母の日父の日 合馬たけのこ体験園
assortment set松中醤油【九州の百年醸造蔵】
4.6 / 5 reviews
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Ouma takenoko comes from the Ouma area of Kokuraminami in Kitakyushu, Fukuoka. Kitakyushu has about 1,900 hectares of bamboo groves, and Ouma's clayey red soil suits bamboo-shoot cultivation. The main edible shoot here is Moso bamboo. A young shoot changes quickly after meeting air: the skin darkens and the texture hardens. The character of Ouma takenoko sits in concrete work before cooking begins, from 10 to 20 centimeters of added soil over underground stems to hand labor on sloped groves, then appears at the table in kinome-ae, simmered bamboo shoots, bamboo-shoot rice, and Ouma-style bamboo-shoot sashimi.
Compiled from public records and official sources; see the recognition links below. Details may change over time.
Where this product is officially registered, designated, or recognized in Japan.
Regional collective trademark
Registered as a Regional Collective Trademark with the Japan Patent Office.
Sources1
It is written as 合馬たけのこ in Japanese. Search Rakuten and other Japanese sites with that spelling — the English name will not bring up the listings.
Oma bamboo shoots (Ouma takenoko) come from the Ouma area of Kokuraminami ward in Kitakyushu, Fukuoka. Kitakyushu holds about 1,900 hectares of bamboo groves, and Ouma's clayey red soil suits cultivation of Moso bamboo, the main variety used. The shoots are valued for tenderness, low bitterness, aroma, and taste, with quality linked to digging before air darkens and hardens them, aided by soil mounding over the underground stems. Common dishes include kinome-ae, simmered bamboo shoots, bamboo-shoot rice, and Ouma-style sashimi.
Cultivation in Ouma is said to date back to around the end of the Edo period, followed by canning in the Showa 30s, grove improvement in 1977, and the founding of the Ouma Takenoko Promotion Association in 1997. Kitakyushu's information on Ouma bamboo shoots notes demand from restaurants in Kyoto and Osaka. Bamboo-shoot gardens in Kokuraminami keep different seasonal schedules, with some open from late March to April and others only in April. Much of the soil mounding in Ouma, adding 10 to 20 centimeters of earth over underground stems before shoots emerge, is done by hand in sloped groves.
Ouma bamboo shoots are used in kinome-ae, simmered dishes, bamboo-shoot rice, and Ouma-style sashimi. Because the shoots darken and harden once exposed to air, they are dug before this happens to keep them tender and mild. Dried bamboo shoots and summer or autumn varieties allow eating beyond the short spring harvest window.
Storage varies by product — shelf-stable, refrigerated, or frozen — and is stated on the packaging and the Rakuten listing. Shelf-stable processed foods usually need refrigerating once opened and eating within a few days; chilled and frozen items go straight into storage on arrival. Treat the best-before date on the physical packaging as authoritative.
Most options are shelf-stable, boxed, and travel well, so they suit gifting or bringing home. Confirm the final storage and delivery terms on the Rakuten listing.
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