Leaves Bamboo (Sasaya)
Estimated Inventory, ea : 8.00
This item was last sold on : 07/14/25
Description/Taste
Bamboo leaves vary in size from small to large, depending on the variety, and typically showcase a long, tapered, lanceolate shape. The leaves are mostly harvested between 7 and 33 centimeters in length, though some types can reach as long as 60 centimeters. Bamboo leaves have a thick but pliable nature and are flat, broad, and have a distinct point on the non-stem end. The dark green leaves are matte, tough, leathery, and semi-smooth, featuring vertical pale-yellow lines down the surface. Younger Bamboo leaves may be lighter in color and have a softer bend to their structure, while other leaves are tougher and darker in color. Bamboo leaves are not commonly eaten but are used as a culinary wrap to infuse subtle flavoring into dishes. When heated, Bamboo leaves impart a delicate, green, grassy, earthy, and sweet taste.
Seasons/Availability
Bamboo leaves are available year-round, with a peak season in the spring and early summer.
Current Facts
Bamboo leaves, botanically a part of the Poaceae or grass family, are the foliage of multiple species of perennial evergreen plants. There are estimated to be over 1,400 species of Bamboo worldwide, and these species are further divided into 116 genera. It is important to note that not all Bamboo species are suitable for culinary and medicinal use. The main genus that contains species considered safe for use is Phyllostachys, followed by some in Bambusa and Dendrocalamus. Other genera may also have edible species, but care should be taken to research and seek the help of a professional before ingesting portions of unknown species. Bamboo plants produce new leaves each spring, creating an annual foliage cycle. Once the new leaves appear, the older leaves are dropped and used as a natural fertilizer around the base of the plant. Bamboo leaves are well-known throughout Asia for their ability to be sustainably harvested without excessive replanting. The plants are fast-growing, and multiple portions are sourced for cultural, medicinal, and culinary preparations. Bamboo leaves are also known as Zhú Yè in Mandarin, Sasa No Ha, Sasa, and Sasaya in Japanese, Bai Phai in Thai, Lá Tre in Vietnamese, Bans Ka Patta or Bans Ki Patti in Hindi, and Daun Buluh in Malaysian. The leaves are sought fresh and dried in markets for their ability to preserve food, add a subtle flavoring, and act as a nutrient boost in tea and other medicinal applications.
Nutritional Value
Bamboo leaves vary in vitamin and mineral content, depending on the specific species. In general, Bamboo leaves are a source of antioxidant and anti-inflammatory properties to protect overall bodily health and guard against free radical damage. Bamboo leaves also provide amino acids to support muscle repair and minerals like potassium, calcium, phosphorus, manganese, copper, and magnesium. These minerals contribute to digestion, bone health, nerve functions, and balancing fluid levels within the body. Studies have indicated they may be a source of vitamins A, B, C, and E to strengthen the immune system and maintain healthy organs. The leaves also contain silica, a natural compound that contributes to collagen production and hair, skin, and nails health. In traditional Asian medicine, Bamboo leaves are steeped in tea or made into extracts.
Applications
Bamboo leaves are not commonly consumed. Instead, they are used as wrappers or vessels for food to impart flavor. The leaves are said to contribute subtle earthy nuances to dishes and are popularly used throughout Asia to wrap sticky rice, dumplings, and sushi. In China and Taiwan, Bamboo leaves are famously used for zongzi, a glutinous rice dumpling filled with mushrooms, pork, and other ingredients wrapped in leaves and steamed. These dumplings are traditionally served during the Dragon Boat Festival. In addition to being used as a wrap, Bamboo leaves can be incorporated as a decorative foundation for plates or curled around food as a method of serving. The leaves are also known for being steeped into tea as a medicinal and everyday beverage. Bamboo leaf tea is said to have a refreshing, grassy, and lightly lemon-like flavor. Other uses for Bamboo leaves include making wine and beer from the greens in Asia. Vinegar is also made from boiling the leaves and combining them with other ingredients. While less common, a few sources note that the leaves are dried and ground into a powder for use in cookies and rice cakes. More studies need to be conducted on this use. Fresh Bamboo leaves have a short shelf life and only last a few days after harvest. It is recommended to immerse the leaves in water and store them in a sealed container in the refrigerator. The leaves may also be dried for extended use.
Ethnic/Cultural Info
Bamboo leaves are a central element in making sasazushi, also known as sasa sushi and sasa zushi, a type of sushi prepared in Japan. The origins of sasazushi are thought to date back to the Edo Period, 1603 to 1868 CE, when small food vendors called “yatai” were preparing easy, on-the-go meals and snacks for city residents. During this time, freezers and refrigerators had not yet been invented, and it was challenging for vendors to store fish, a staple food for the island country. It was discovered that Bamboo leaves had properties that could help preserve the fish, and many fish-centric foods were wrapped in the leaves for ease of transport and preservation. This practice spread throughout select regions of Japan, and sasazushi was born, a mixture of vegetables and fish on top of rice. Several variations have been created of the leaf-wrapped sushi, and there are also many ways to wrap the Bamboo leaves, including in rectangular pouches, triangular shapes, and folding one side to create a boat-like appearance. In modern-day Japan, sasazushi is a favored element in meals served on special occasions, such as the Bon Festival, a three-day event annually celebrating family and ancestors.
Geography/History
Bamboo is native to tropical, subtropical, and temperate regions worldwide and has been growing wild since ancient times. Each species has a different history, and Bamboo is present on five of the seven continents. Bamboo is typically found from sea level up to 3,962 meters in elevation and has been an integral construction, medicinal, and culinary element in civilizations worldwide. Asian countries have extensive records of Bamboo throughout history, and the leaves are prominently found within culinary preparations. The leaves and other parts of the plant have also been used as livestock and animal feed for centuries. Today, Bamboo leaves are found worldwide and are foraged from wild and cultivated plants. The leaves are sold fresh through local markets in their growing regions and are also occasionally found through specialty retailers.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Lodge at Torrey Pines Main | San Diego CA | 858-453-4420 |
| El Sueno (TAKO) | San Diego CA | 619-972-6286 |
| Waverly (Bar) | Cardiff CA | 619-244-0416 |
| Park Hyatt Aviara | Carlsbad CA | 760-448-1234 |
| Craft House Sky Deck | San Diego CA | 619-948-4458 |
| Craft House Fashion Valley | San Diego CA | 619-948-4458 |
| Hilton Mission Valley | San Diego CA | 619-543-9000 |
| Pendry SD (Pool House) | San Diego CA | 619-738-7000 |
| Sago (Bar) | Encinitas CA | 858-382-4047 |
| Botanica | San Diego CA | 619-310-6320 |
| Pacific Yacht Agents | Los Angeles CA | 808-214-0970 |
| Savory Moment (1) | Carlsbad CA | 619-633-8863 |
| Nolita Hall - Bar | San Diego CA | 619-618-8820 |
| WaterBar | San Diego CA | 619-308-6500 |
| Lauberge Del Mar | Del Mar CA | 858-259-1515 |
| Peohes | Coronado CA | 619-437-4474 |
| Grass Skirt (Bar) | San Diego CA | 858-412-5237 |
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