What Is Menma? Japanese Bamboo Shoots for Ramen Explained

Have you ever noticed the long, brown, pleasantly chewy strips sitting on top of a bowl of Japanese ramen?

You may recognise the name, but still wonder: what is menma, what is it made from, and is it simply a type of bamboo shoot?

Menma is a Japanese food made from fermented bamboo shoots and is best known as a classic ramen topping. Japan’s Ministry of Agriculture, Forestry and Fisheries (MAFF) explains that the menma used in ramen is made by lactic-acid fermenting shoots from machiku, a type of bamboo.

Source: Ministry of Agriculture, Forestry and Fisheries of Japan (MAFF), “Bamboo Shoots”. View the MAFF source

In this guide, we explain what menma is, what menma tastes like, the difference between menma and ordinary bamboo shoots, how menma is made, and how you can use it beyond ramen. If you would like to make a more authentic Japanese ramen bowl at home in the UK, menma is a useful ingredient to know.

■ What Is Menma?

Menma is a fermented bamboo-shoot food most commonly associated with Japanese ramen. In English, it is usually still called menma, although fermented bamboo shoots is a useful description for anyone unfamiliar with the ingredient.

MAFF states that the menma commonly used in ramen is made from machiku bamboo shoots that have undergone lactic-acid fermentation.

Source: Ministry of Agriculture, Forestry and Fisheries of Japan (MAFF). Read the official explanation of bamboo shoots and menma

Menma may look like ordinary seasoned bamboo shoots, but the fermentation and processing are an important part of what makes it distinctive. They help create the characteristic flavour and firm, chewy texture associated with ramen menma.

Source: Daimon, a specialist menma manufacturer, explains that menma is a fermented bamboo food and that fermentation creates its characteristic flavour, mild acidity and changes in texture. View the Daimon explanation

■ What Is Menma Made From?

Traditional menma is commonly made from the shoots of machiku, a bamboo species used specifically for this type of fermented bamboo-shoot product.

MAFF distinguishes machiku from other bamboo species commonly eaten as fresh bamboo shoots in Japan, and specifically identifies machiku shoots as the ingredient used for ramen menma.

Source: Ministry of Agriculture, Forestry and Fisheries of Japan (MAFF). View the MAFF source

Daimon describes machiku as a bamboo grown in warmer areas including Taiwan and southern China. It can grow to a large size whilst remaining suitable for processing, and its firm fibres contribute to menma’s distinctive texture.

Source: Daimon, “What Is Menma Made From?”. View the menma manufacturer’s explanation

A simple way to understand the transformation is:

Machiku bamboo shoots → cooking and preparation → lactic-acid fermentation → drying → rehydrating → seasoning → menma

■ What Does Menma Taste Like?

Menma has a distinctive fermented character and a firm, pleasantly chewy texture. The final flavour depends greatly on how the menma is seasoned.

Daimon notes that the fermentation process creates menma’s characteristic flavour, a mild tang and changes in texture.

Source: Daimon. Read about menma fermentation and flavour

Ready-seasoned menma may then be flavoured with ingredients such as soy sauce, sugar, sesame oil or other seasonings, so one product can taste quite different from another.

For example, Yutaka Shop Online lists Momoya Ajitsuke Menma 100g as a savoury, umami-rich seasoned bamboo shoot for ramen, rice bowls and noodle dishes. Its ingredients include bamboo shoots, soy sauce, sugar and sesame oil.

Texture is just as important as flavour. Against soft noodles and hot broth, the bite of menma adds a noticeable contrast that helps make it such a recognisable ramen topping.

■ Why Is Menma Served with Ramen?

Menma is one of the ingredients most closely associated with Japanese ramen, adding both seasoned flavour and a contrasting chewy texture to the bowl.

MAFF specifically describes menma as a food made from machiku bamboo shoots that is used in ramen.

Source: Ministry of Agriculture, Forestry and Fisheries of Japan (MAFF). View the MAFF source

Think of the different textures in a ramen bowl:

• soft, springy noodles
• hot broth
• tender slices of chashu
• a soft-boiled ramen egg
• firm, chewy menma

Seasoned menma can also bring soy-sauce-based savouriness and other flavours that sit naturally alongside many ramen broths. ShinShin Menma 90g, for example, is described by Yutaka Shop Online as dried bamboo shoots seasoned specifically to complement ramen dishes.

Adding menma to homemade or instant ramen is therefore a simple way to introduce another flavour and texture associated with Japanese ramen.

■ How Is Menma Made?

Menma is traditionally produced by cooking machiku bamboo shoots, allowing them to undergo lactic-acid fermentation, drying them, and later rehydrating them for cooking or seasoning.

An archived MAFF consumer-information document explains that machiku shoots used for menma are boiled or steamed, lactic-acid fermented and then dried. The dried menma is rehydrated in warm water before use.

Source: Ministry of Agriculture, Forestry and Fisheries of Japan (MAFF), Consumer Information document. View the MAFF PDF

Daimon describes a typical process as:

1. Harvest the bamboo shoots.
2. Prepare and boil them.
3. Store them in a sealed environment.
4. Allow lactic-acid fermentation to take place.
5. Dry the fermented bamboo shoots.

Source: Daimon, specialist menma manufacturer. View the production explanation

The important point is that menma is not simply a fresh bamboo shoot that has been sliced and seasoned. Fermentation and drying are key parts of the traditional process that create the ingredient’s recognisable character.

■ Menma vs Bamboo Shoots: What’s the Difference?

Menma is made from bamboo shoots, but menma and ordinary cooked bamboo shoots are not the same thing.

The main differences are the bamboo species commonly used and the processing method.

Sources: MAFF identifies several edible bamboo species in Japan and notes that ramen menma is made from lactic-acid-fermented machiku shoots. View the MAFF source. The traditional fermentation-and-drying process is also described in this MAFF consumer-information document.

So although describing menma as “bamboo shoots” is broadly understandable, “fermented bamboo shoots” is a more useful description of what makes menma distinctive.

■ How Do You Eat Menma?

Menma is best known as a ramen topping, but ready-seasoned menma can be much more versatile.

・ Menma with Ramen

Add menma to ramen alongside toppings such as spring onion, nori, chashu or a ramen egg. It adds a different texture to the noodles and broth.

・ Menma with Rice or Noodles

Momoya Ajitsuke Menma 100g is described by Yutaka Shop Online as suitable for ramen, rice bowls and noodle dishes.

・ Menma in Stir-Fries or Hot Pot

The 1kg Ajitsuke Menma listed by Yutaka Shop Online can be used as a ramen garnish, in stir-fries, in nabe hot pot and in other dishes.

・ Menma as a Small Snack

Seasoned menma can also be enjoyed on its own. Yutaka Shop Online describes ShinShin Menma 90g as suitable as a beer snack, whilst the 1kg Ajitsuke Menma is also suggested as a snack with sake.

■ How to Use Menma at Home

If you are new to menma, adding ready-seasoned menma to ramen is the easiest place to start.

・ Upgrade Instant Ramen

Try adding:

Menma + Spring Onion + Nori + Egg

This takes very little preparation but gives an everyday bowl of instant ramen more variety in both appearance and texture.

・ Build a Japanese-Style Ramen Bowl

Add menma together with chashu, a ramen egg, spring onion and nori to create a fuller Japanese-style ramen bowl at home.

・ Serve It as a Side Dish

Ready-seasoned menma can also be served in a small dish, or paired with other seasonings according to your taste. Always follow the preparation and storage instructions on the individual product packaging.

■ Can You Buy Menma in the UK?

Yes. Menma can be found in the UK through Japanese and Asian food retailers and specialist online shops.

Yutaka Shop Online offers three seasoned menma products in different pack sizes and styles, so you can choose one to suit how you plan to use it.

Ingredients, allergens, preparation instructions and storage requirements vary between products, so always check the individual product page and the packaging before use.

■ Frequently Asked Questions About Menma

■ Discover Menma Beyond the Ramen Bowl

Menma can be easy to overlook when it sits beside noodles, broth, chashu and egg, but it has a story of its own.

Its characteristic flavour and chewy texture come from processing bamboo shoots through fermentation and drying, helping turn a simple bamboo shoot into one of the most recognisable ingredients in Japanese ramen.

The next time you make ramen at home, try adding menma alongside spring onion, nori or a ramen egg. Once you are familiar with it, you can also experiment with rice bowls, noodles, stir-fries and small side dishes.

■ Sources

• Ministry of Agriculture, Forestry and Fisheries of Japan (MAFF) – Bamboo Shoots

  Information on edible bamboo species and the use of lactic-acid-fermented machiku bamboo shoots for ramen menma.

  View the MAFF source
• Ministry of Agriculture, Forestry and Fisheries of Japan (MAFF) – Consumer Information PDF

  Information on machiku and the traditional process of cooking or steaming, lactic-acid fermentation, drying and rehydrating menma.

  View the MAFF PDF
• Daimon – Specialist Menma Manufacturer

  Information on machiku, fermentation, flavour, acidity, texture and a typical menma production process.

  View the Daimon source