The idea of first of the season (Shun)is important in Japan.

Whether the kitchen in a restraunt in Kyoto,a cooking studio in Tpkyo,or a farmerhouse in Hiroshima,where there is food,there is bamboo.

 First,bamboo is itself a food while canned bamboo shoots are knowan throughout the world as an easily accessible ingredient in Asia cuisine,fresh bamboo shoots are the focus in Japan.

Bamboo is not only significance as food and in the preparation and serving of food,it also plays a behind-the-scenes role ine the growaing,gathering,packing,and transportation of food prodakcts a role not as well know as its place ine the kitchn.

 Lighter than wood,cheaper and easier to replace,and more resistant to the ravages seawater ,bamboo makes ideal containners for collecting sea vegetables and salt as well as for oyster farming.

 Bamboo baskets accompany fishmen and eel cachers to the rivers and the tea plantation and through the terraced tangerine( Mikan)orchars.

They have always been part of Asia diet and becoming familiar in other cuisines as well.In Japan,the fresh shoots, refrred to always as takenoko

--bamboo child--are available via import from other parts of Asia mush of the year.

Bamboo serves many functions in the Japanese kitchen,but bamboo baskets make the most obvious conteibution. Many home kitchens have five to ten zaru,simple woven bamboo basket-trays used to drain and rinse soba noodles,spinach,and blocks of tofu. In soba shops,cold soba noodles,the connoisseur's choice,are served ona a square lacquered zaru.

In displays and advertisements,the zaru is used to display seasonal fruit,freshly caught fish,or the bamboo shoots of spring.

 The utlitarian zaru are as familiar to stainless-steel counters aso to be rustic,hand-planed wooden ones.

 Baskets used in the kitchen,or ind connection with food ,come in a waide variety of shapes,size,and weave patterns,each wariation determinded by the the function served.