Bamboo Shoot is an edible greens having long been included in the oriental recipes. It has been accepted by goumets around the world for its unique taste. There are actually 2 kinds of bamboo Shoots.
The first one, called "TONG", is cultivated in the central part of Thailand, while the later, locally called "BONG" is naturally wild grown and can usually be found in the northern part of Thailand, especially in the districts of Mae-sod and Mae-lamad. Both looks quite similar to each other. BONG tends to have darker yellow color and smells much more pungent. Applications depend on individuals's preferences and culinary recipes.
Bamboo Shoots can be consumed either fresh or cooked. Thai people have bamboo shoots with a variety of pastes such as fish paste or shrimp paste and served it with rice and fried fish. Bamboo Shoots is also the inevitable ingredient in general cookings. Stir chicken, spring rolls, soup, fried noodles, for instance, are more delightful with bamboo shoots taste and smell.
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