What is menma?

Menma: Fermented Bamboo Shoots

Menma (メンマ), also known as shinachiku (支那竹), is a Japanese condiment made from fermented and dried bamboo shoots. It is commonly used as a topping for ramen.

Production: Menma is typically made from the shoots of the maitake bamboo species. The bamboo shoots are first fermented, which contributes to its unique flavor. This fermentation process often involves lactic acid fermentation. After fermentation, the shoots are dried, seasoned, and then preserved in oil.

Flavor & Texture: Menma has a slightly salty, tangy, and subtly sweet flavor profile, owing to the fermentation process. The texture is generally chewy and crunchy, adding a pleasant contrast to the soft noodles and broth of ramen.

Uses: While primarily used in ramen, menma can also be found in other Japanese dishes such as stir-fries and salads. It is valued for its unique taste and texture.

Origin: The term shinachiku refers to "Chinese bamboo," reflecting its introduction to Japan from China.