Portrait Made Of Socks, Bamboo Sticks And Pins

The bamboo shoot in its fermented state forms an important ingredient in cuisines across the Himalayas. In Assam, India, for example, it is called khorisa. In Nepal, a delicacy popular across ethnic boundaries consists of bamboo shoots fermented with turmeric and oil, and cooked with potatoes into a dish that usually accompanies rice (alu tama in Nepali).
In Indonesia, they are sliced thin and then boiled with santan (thick coconut milk) and spices to make a dish called gulai rebung. Other recipes using bamboo shoots are sayur lodeh (mixed vegetables in coconut milk) and lun pia (sometimes written lumpia: fried wrapped bamboo shoots with vegetables). The shoots of some species contain toxins that need to be leached or boiled out before they can be eaten safely.
Pickled bamboo, used as a condiment, may also be made from the pith of the young shoots.
The sap of young stalks tapped during the rainy season may be fermented to make ulanzi (a sweet wine) or simply made into a soft drink. Bamboo leaves are also used as wrappers for steamed dumplings which usually contains glutinous rice and other ingredients.