Place the kelp, prepared bamboo shoots, water, and dried bonito flakes in a deep saucepan. Bring to a boil and cook, uncovered, for 10 minutes. Add the mirin and sugar, and continue to coil over medium-high heat a further five minutes. Next, add the soy sauce and continue to boil until the liquid has reduced to half – approximately eight minutes.

To serve, place the bamboo shoots and remaining liquid in a decorative serving bowl. Sprinkle with either additional dried bonito flakes, a few sprigs of kinome, or both. Serve hot or at room temperature.

*If using canned or precooked peeled bamboo shoots, drain and rinse them thoroughly in cold water before preparation. If the shoots are fresh, cut off the hard bottom part and boil them in their husks – water left over from washing rice or rice bran is best for this – with a dried red pepper for about one and a half hours to remove bitterness. Let cool, then peel off the husks. Wash well in cold water and continue with preparation.