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Menma is used in many ramen around Japan. They are dried fermented bamboo shoots. Look for unseasoned pre-cooked bamboo shoots. If theyre seasoned, rinse it a few times in water.


  • 1000g Menma

  • 20g Koi Kuchi Shoyu

  • 8g Usu Kuchi Shoyu

  • 500g Water

  • 100g Mirin


  1. Combine ingredients in a pan

  2. Bring to boil over medium high heat

  3. Remove from heat and let it cool

  4. Store in airtight container. It can be stored in the refrigerator for up to a week.