---------- Recipe via Meal-Master (tm) v8.02
  Categories: Japanese, Vegetables, Salads
       Yield: 6 servings
      10 oz Bamboo Shoots (Takenoko)
   1 1/2 ts Sugar
       1 pn MSG
       1 x  2 Square Kombu
       3 tb Neri Shiro Miso
     3/8 pt Niban Dashi
       2 ts Salt
       5 ts Sake
       4 oz Fresh Spinach leaves
     1/4 ts Kona Sansho (Pepper)
   Place bamboo shoot on side, cut off base, the cut bas
   in half horizontally.  Cut the top lengthways in
   quarters.  Cut all pieces into 1/2 dice.  Bring 3/8
   pt water to boil, drop in shoots, and return to boil.
   Boil uncovered for 10 minutes until tender.  Drain and
   set aside.
        Put Dashi, sugar, 1/4 t salt, msg and kombu into
   a medium saucepan and bring to  a boil over high heat.
   Add the bamboo shoots.  Boil until almost all of the
   liquid is gone.  Remove from heat and set aside to
        Wash the spinach leaves thoroughly and pat dry.
   Grind the leaves into a paste, adding the rest of the
   salt slowly.  Add 3/8 pt of water to paste andtransfer
   to a small saucepan.  Bring to boil.  Pour misture
   through a fine sieve, discard the liquid. TO SERVE:
   Pour the miso dressing into a bowl and rub the spinach
   paste through a sieve into the dressing.  The stir the
   mixture until it turns a soft, delicate green.
   Sprinkle with a 1/4 t of Kona Sansho powder. Add the
   bamboo shoots, and stir together gently.  Serve at
   room temperature.