Japan — adapted from Chinese preserved bamboo traditions; integrated into ramen culture through the Showa period development of Tokyo shoyu ramen
Menma (ramen bamboo shoots, from the Chinese ma-sun — dried bamboo shoot) are lacto-fermented and dried bamboo shoots that are one of the canonical ramen toppings, serving both textural and flavour functions in the bowl. The production process transforms fresh bamboo shoots through a series of steps: young bamboo shoots are harvested, boiled to remove bitterness, then fermented with salt in sealed containers for weeks to months, then dried. This process creates the specific character of menma: a firm but yielding texture distinct from fresh bamboo shoots, a mild but complex flavour with lactic notes from the fermentation, and a yellowish colour. The menma used in ramen are then typically simmered in a seasoning liquid of soy, sake, mirin, and a small amount of sesame oil before being placed in the bowl — this additional seasoning step adds another flavour layer and adjusts the saltiness. Good menma should have a specific crunchy-yielding texture — not hard, not soft, with a clean snap when bitten. They provide essential textural contrast in the ramen bowl, where the noodles and protein tend to be soft. The best menma comes from Kumaizasa bamboo and is considered a distinct product from the general canned bamboo shoots available in Asian groceries.
Well-prepared menma has a clean, mildly lactic flavour with the subtle earthiness of bamboo and the savoury overlay of its soy-mirin seasoning — primarily a textural contribution to the ramen bowl, providing the crunchy-yielding contrast to soft noodles and protein.
Proper fermentation creates the distinctive lactic character — unfermented bamboo shoots used as a substitute lack this complexity. Seasoning before service allows menma to absorb the flavour profile of the shop's specific tare and broth character. Consistent texture is essential — rubbery menma or over-soft menma signal poor quality raw material or preparation. The seasoning liquid should complement rather than overpower — menma's primary role is textural, with a supporting flavour function.
Home-made ramen menma: rinse dried/canned menma thoroughly, simmer in fresh water 10 minutes to remove excess salt, drain, then simmer in 2:1:1 soy/mirin/sake with a splash of sesame oil for 5 minutes. Cool in the liquid, store refrigerated — they improve over 24 hours as the liquid is absorbed. Slice on the diagonal before serving for visual appeal. For authenticity in the ramen bowl: the menma should be placed deliberately rather than scattered — typically 3–5 pieces arranged to show the cut surface.
Using canned bamboo shoots directly without fermenting and seasoning — the texture and flavour difference is significant. Over-cooking the menma in the seasoning liquid until soft — the crunchy-yielding texture should be preserved. Excessive soy in the seasoning liquid turns the menma too dark and too salty.
Ivan Ramen — Ivan Orkin