One of the classic and essential toppings on ramen is menma (メンマ), or seasoned bamboo shoots. They contribute significantly to the beloved noodle soup, thanks to its delightful crunchy texture and its distinct combination of sweet, savory, and earthy flavors. Over the years, many JOC readers have requested this recipe, and I’ve finally created my own version. It’s taken me a long time because making it from scratch with the traditional method would take over a month. Plus, I couldn’t find premade bags of fermented bamboo shoots suitable for home use here in the US. As a solution, I’ve developed a more accessible method to prepare menma, so you too can make it home.
What is Menma?
Menma (メンマ) is a popular Japanese condiment made from seasoned bamboo shoots, frequently served atop ramen. Traditionally, menma is crafted using lacto-fermented bamboo shoots (more on this later), rendering it a truly unique ingredient. The specific type of bamboo shoots used in making menma is called machiku (麻竹), or hemp bamboo, which differs from the bamboo commonly used in other Asian dishes. Hemp bamboo is primarily cultivated in the subtropical southern Chinese provinces of Fujian and Guangdong, as well as in Taiwan. Due to its naturally high sugar content, these bamboo shoots (also known as shinachiku (支那竹)) are particularly well-suited for lacto-fermentation. During this process, they undergo an intricate transformation, breaking down sugars and starches to develop a desirable flavor, aroma, and texture.
The Process of Lacto-Fermentation
Here’s the process to make the fermented bamboo shoots—the main ingredient for menma.
How Ramen Shops Prepare Menma
Ramen shops purchase commercial-sized bags of these fermented bamboo shoots (塩メンマ, 塩漬けメンマ) from Taiwan or China. Then, they soak the shoots in water to remove saltiness and then simmer them with a soy-based seasoning.
Home-Friendly Menma Recipe
Since it’s impossible to find fermented bamboo shoots outside of Japan, I have to use pre-boiled bamboo shoots and simmer them to create a quick menma recipe. These pre-boiled bamboo lack the signature crunch and taste of the fermented ones. Nevertheless, they are still flavorful and enjoyable.
How to Make Menma
The Ingredients You’ll Need
Bamboo shoot – I use a pre-boiled bamboo shoot, which you can find in the refrigerated section at Japanese or Asian grocery stores. Sesame oil Seasoning – salt, soy sauce, sugar, and chicken stock
Variations
Optionally, you can add the following ingredients.
La-yu (Japanese chili oil) – Add a nice spicy kick, if you enjoy heat. Minced garlic
The Cooking Steps
Where to Buy Store-Bought Menma
Here in San Francisco, I can get these two brands of menma from a Japanese grocery store.
Ways to Use Menma (Seasoned Bamboo Shoots)
Topping for ramen Quick stir-fry with green leafy vegetables Toss it with wakame seaweed and serve as a side to go with steamed rice Mix with cooked rice to make Maze Gohan
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