Clear Soup with Bamboo Shoot 　　(Takenoko no O-sumashi)
80g bamboo shoot, boiled (takenoko)
4 black tiger
4 young stems of Japanese pepper (kinome)
1 3　 cup bonito and kelp soup (dashi) 　2
1 tsp sake				takenoko, boiled	kinome
1/2　tsp light soy sauce (usukuchi)
1/3 tsp salt (shio)
1. Slice bamboo shoot, and cut into 2cm long pieces. 2. Peal black tiger leaving the tail segment intact, and boil with salt. 3. Bring bonito and kelp soup with sake, light soy sauce and salt to a boil over medium heat. 4. Add bamboo shoot and black tiger. Boil one or two more minutes. 5. Ladle into individual bowls. Place a Japanese pepper stem on top of the soup before serving. Serves 4