Its official scientific name is “Chishimazasa” (Genus Sasa, Subfamily Bambusoideae, Family Poaceae).

Depending on the region, it is also known as “Hime-take” or “Gassan-take” and has long been enjoyed as a wild vegetable.

In the Tashiro area of Odate City, Mount Tashiro—part of the Shirakami Mountain Range—soars to an elevation of 1,178 meters. The bamboo shoots that grow in clusters on its slopes curve from the base, leading locals to call them “Nekurumari-take” (Curved-Root Bamboo).

Because they grow in areas with heavy snowfall, they absorb a lot of moisture, making them softer and sweeter than typical bamboo shoots.

They also have a rich aroma and little astringency, so they can be cooked and eaten as is.

The peak season runs from late May to mid-June, when local bamboo shoot experts head into the mountains before sunrise to harvest them.

During the peak season, freshly harvested Negamagari bamboo shoots are available at local farmers’ markets, and in June, the “Tashiro Specialty Bamboo Shoot Festival” is held, attracting many visitors from all over the region.

https://visitakita.com/tourist-guide/event06/