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What is Menma?

Menma (メンマ) is a popular topping for ramen in Japan. It’s made from bamboo shoots of a specific species of bamboo (麻竹), scientifically known as Dendrocalamus latiflorus Munro.

These bamboo shoots are boiled, salted, lacto-fermented, dried, and then rehydrated and seasoned.

It’s worth noting that this particular type of bamboo is found in southern China and Taiwan and has a different texture from the bamboo found in Japan.

Menma-style seasoned bamboo shoots ramen topping in a black bowl on a bamboo background

Why “Menma-Style”?

Some of you might be wondering if it’s possible to make menma at home. However, making menma, which is a fermented food, isn’t practical because of the lengthy process and the amount of work involved.

This is why no ramen shops in Japan make menma from bamboo shoots. Instead, this recipe offers an alternative method of making “menma-like” ramen topping using readily available bamboo shoots.

How I Developed This Recipe

I was initially thinking about fermenting bamboo at home to make real menma, but I quickly realized it wasn’t really practical.

But don’t worry, I didn’t give up on making a delicious ramen topping! After some trial and error, I’ve managed to create a recipe that goes well with any ramen, even the basic bamboo shoots boiled in water that you can pick up from your local supermarket.

If you’re interested in making your own ramen toppings at home that are both easy and affordable, I highly recommend trying my recipe! I promise it’s really simple.

Visual Walkthrough & Tips

Here are my step-by-step instructions for how to make Menma-style seasoned bamboo shoots at home. For ingredient quantities and simplified instructions, scroll down for the Printable Recipe Card below.

This section aims to provide a comprehensive overview of the cooking steps and techniques with visuals. I will also include more in-depth tips and tricks than the recipe card.

STEP

Slicing the Bamboo Shoots

Start by thinly slicing the boiled bamboo shoots. After slicing, cut them into pieces about 2cm (3/4 inch) wide.

Sliced bamboo shoots on a wooden chopping board

STEP

Sautéing Bamboo Shoots

Next, heat half of the sesame oil in a frying pan over medium heat. Once the oil is warm, add the bamboo shoots and gently sauté them with a sprinkle of black pepper for about 1 minute.

sliced bamboo shoots in a wok with seasonings and dried chilis

STEP

Adding Flavor

After sautéing, stir in water, soy sauce, sake, mirin, oyster sauce, chicken bouillon powder, and a bit of chili pepper.

simmering sliced bamboo shoots in broth to infuse flavor

Continue cooking everything over medium heat until all the liquid has evaporated.

simmered bamboo shoots with reduced broth in a wok

STEP

Finishing Touch

Once the liquid is gone, add the remaining sesame oil and stir until the bamboo shoots are well coated with the oil. The bamboo shoots can be served hot straight from the pan or allowed to cool and refrigerated for later use.

seasoned bamboo shoots (menma style ramen topping) in a white container with blue rim

Jump to Full Recipe Measurements

How to Store

When storing these bamboo shoots, place them in a well-sterilized container and store them in the refrigerator. The recommended storage time is about 5 days.

If you wish to keep them longer, you can store them for up to one month by dividing them into small portions, wrapping them in plastic wrap, and placing them in a sealable bag in the freezer. Keep in mind that freezing can change the texture of the bamboo.

I hope you enjoy this Menma-like bamboo shoots recipe! If you try it out, I’d really appreciate it if you could spare a moment to let me know what you thought by giving a review and star rating in the comments below. It’s also helpful to share any adjustments you made to the recipe with our other readers. Thank you!