Menma (Ramen Bamboo Shoots)

If you've ever wondered what those tan strips of mystery topping were on your bowl of ramen, chances are you were eating menma (メンマ). With a texture that's equal parts crunchy, meaty, and chewy, these fermented bamboo shoots don't just add texture; they lend a flavorful contrast to the savory broth that elevates the whole bowl.

It's thought that menma is a portmanteau of ramen and machiku, the bamboo cultivar it's made from. Although the ingredient itself hails from Taiwan and southern China, its use as a noodle soup topping is a uniquely Japanese twist that's become an essential part of the ramen experience.

These days, you'll also find it served as an otsumami (drinking snack) alongside beer or shochu, especially at Chinese-style izakayas.

For my recipe, I like to keep things simple: simmer the bamboo shoots in dashi, soy sauce, and mirin until the liquid evaporates, then finish with a quick sauté in oil. The result is a perfectly balanced blend of savory and sweet that complements even the lightest ramen broths without overwhelming them.

If you're pairing it with a richer ramen, or just want the menma to take center stage, try adding a splash of sesame oil, some freshly cracked black pepper, or a dab of fiery doubanjiang for a spicy kick.

I used menma packed in water, but fermented bamboo can also come dried or salted, so if you're using one of these, you'll need to soak it in water to rehydrate and remove excess salt.

This recipe makes for a delicious topping for my Tokyo-style Shoyu Ramen, Sapporo-style Miso Ramen, or Tsukemen, but it's also great as a snack on its own or served atop a bowl of rice.