Using leftover bamboo shoots, fuki, and umeboshi I wanted to make something that would look nice on this plate.
I had an odd amount of bamboo and fuki left over, so I tried making this together with the umeboshi in the fridge. It's a light taste for warm spring days.
Don't let it boil too strongly. Cook on medium to low heat. If it boils too much, the fuki will be discolored. Use light-colored soy sauce. I modified the amounts a bit.
Enjoy Japanese food around the world.