Labong (Tagalog) or Tangbo (Aklanon).
Bamboo shoots. This is how bamboo shoots look like. The inner portion is the
fleshy part which is eaten. The outer covering is layers upon layers of sheaths
covered by silky, powdery stuff that is highly allergenic (gilok). So one
has to take the covering out to get into the tender fleshy part.
Canned bamboo shoots tastes nothing like the fresh ones. I couldn't even begin to
describe it. Fresh bamboo shoot has a little bit of bitterness to it but a little bit of sweetness
as well. It really depends on what type of bamboo it is. The best way to prepare
bamboo shoots I think, is ginataan (simmered in coconut milk), with a few
ingredients added, like some leafy vegetables (typically, camote tops) and shrimps
or pieces of pork maybe.
