Takenoko jiru, a traditional regional dish from Niigata Prefecture, is a miso soup made with the young shoots of the Chishimazasa bamboo, known as "Hime takenoko." It is harvested in spring, around the time of Rikka, one of the 24 solar terms in the traditional East Asian calendar that marks the beginning of summer. Locals eagerly await this season, as hime takenoko is only available for a short time.

By adding canned mackerel, the umami and richness of takenoko jiru are significantly enhanced, making it even more delicious and enjoyable to eat.