| 1 | In advance: place bamboo shoot on side, cut off base, the cut bas in half horizontally. |
| 2 | Cut the top lengthways in quarters. |
| 3 | Cut all pieces into ? dice. |
| 4 | Bring 3/8 pt water to boil, drop in shoots, and return to boil. |
| 5 | Boil uncovered for 10 minutes until tender. |
| 6 | Drain and set aside. |
| 7 | Put dashi, sugar, ?t salt, msg and kombu into a medium saucepan and bring to a boil over high heat. |
| 8 | Add the bamboo shoots. |
| 9 | Boil until almost all of the liquid is gone. |
| 10 | Remove from heat and set aside to cool. |
| 11 | Wash the spinach leaves thoroughly and pat dry. |
| 12 | Grind the leaves into a paste, adding the rest of the salt slowly. |
| 13 | Add 3/8 pt of water to paste andtransfer to a small saucepan. |
| 14 | Bring to boil. |
| 15 | Pour misture through a fine sieve, discard the liquid. |
| 16 | To serve: pour the miso dressing into a bowl and rub the spinach paste through a sieve into the dressing. |
| 17 | The stir the mixture until it turns a soft, delicate green. |
| 18 | Sprinkle with a ?t of kona sansho powder. |
| 19 | Add the bamboo shoots, and stir together gently. |
| 20 | Serve at room temperature |
