boil. Boil uncovered for 10 minutes until tender. Drain and set aside. Put Dashi, sugar, quarter t salt, msg and kombu into a medium saucepan and bring to a boil over high heat. Add the bamboo shoots. Boil until almost all of the liquid is gone. Remove from heat and set aside to cool. Wash the spinach leaves thoroughly and pat dry. Grind the leaves into a paste, adding the rest of the salt slowly. Add 0.375 pt of water to paste andtransfer to a small saucepan. Bring to boil. Pour misture through a fine sieve, discard the liquid. TO SERVE: Pour the miso dressing into a bowl and rub the spinach paste through a sieve into the dressing. The stir the mixture until it turns a soft, delicate green. Sprinkle with a quarter t of Kona Sansho powder. Add the bamboo shoots, and stir together gently. Serve at room temperature.