By georgitte. bamboo. At Sunday, March 17th 2019, 13:35:39 PM.
the result of a collaboration between the catholic University of Y Akio and the international network for bamboo and rattan in bar holds a large number of publications on bamboo obtained first-hand from architect Jorge Milan the university through its research facility has developed unique bamboo planks and boards to use in construction the personality the warmth of bamboo as well as his structural properties for construction are wisely used by many tourism initiatives you a bamboo theme park in the Amazon an advanced sample of the possibilities the material has to offer its beauty and the great diversity represents bamboo in skilled hands turned from
transformed into a steering wheel we were shown a car that is fitted with a bamboo steering wheel oh I can tell the difference kind tears normally feel a bit inorganic but the bamboo gives it a relaxing atmosphere yes we asked a Takumi about the secrets of manufacturing it s great bamboo has been causing a lot of damage pathology of since the bamboo industry was in decline I joined the project with the hope of creating a locally grown and locally consumed product you will always come up against difficulties when developing a new product but if you give up there then it s over there is always a solution so I think it s important to keep looking for solutions by using your mind as well as by using your hands would become very thin overall and when
off and the surface is scored the shoots are then boiled in a mixture of rice bran and chili peppers for an hour to remove the bitterness takenoko strong vitality gives it a sharp taste so this stuff is crucial for serving delicious talking old hole dishes even though I was never near me I meet over here at it the first dish he makes is takenoko sashimi the takenoko is so fresh it is sweet and soft refreshing to the diners eyes the tuna sashimi inside the shoots tip goes well with takenoko it is dipped in salt to bring out its aroma the roots are also used in a dish called Kagamine II they are simmered with kelp and plenty of dried bonito flakes the bonitos flavor brings out the takenoko savoriness grab like a delicate roll the meat he slices are crunchy takenoko roots are generally hard but prime quality shoots are solved and their roots are full of flavor the next dish uses the tips the chef Julian s the soft inner membrane so diners can enjoy its crispness the takenoko is