earthy and grassy, if you are going to prepare them though boil them in water with a teaspoon of vinegar as they wreak of urea, fresh ones on the other hand take a different preparation of being blanched especially the Kyoto bamboo shoots I think it has something to do with the soil chemistry that makes them very different
In my own taste, it's better when used in spicy foods. You can stir fry it chili slices+veggies and with/without oyster sauce; in spicy coconut milk + shrimp soup; fillings on spring roll.