Bounty of the Sea and Bounty of the Mountains/海の幸、山の幸

Japanese Food
I am currently living in my parents’ house to support them, which happens to be at the heart of the Boso Peninsula. Yesterday, I got a yama no sachi (lit. happiness of the mountains; bounty of the mountains) from a neighbor, moso bamboo, as well as an umi no sachi (lit. happiness of the sea; bounty of the sea) from another neighbor, wakame seaweed.
現在、両親をサポートするため両親の実家に住んでいますが、実家は房総半島の真ん中にあります。昨日は、近所の人から山の幸、孟宗竹(もうそうちく)を頂き、 別の人から海の幸、若布(わかめ、ワカメ)を頂きました。
A common way to prepare a bamboo shoot is to boil it in a pot of water plus some rice bran or “kome no togi jiru” (milky water resulting from washing white rice before cooking). Unfortunately, I had no rice bran in the kithen, and I had no kome no togi jiru because I had planned to eat leftover rice the next morning. So, I tried preparing these bamboo shoots with plain tap water. The neighbor suggested boiling them for an hour or so, but I shortened the cooking time to about 30 minutes or so.
This morning, I tasted the bamboo shoots and found they were very tasty!
I had to use one very large pot and another large pot.
After boiled:
Wakame seaweed:
Still brown.
Preparing wakame is simple. Rinse and put in a pot of boiling water. It changes its color to vivid green in an instant. Drain and cool with tap water.
Shown on the right in the photo above are hard stems of the wakame.
My mother died of cerebral infarction at the age of 84 on March 7. Nothing makes you sadder than to lose your beloved mom.

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