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


  • Combine ingredients in a pan

  • Bring to boil over medium high heat

  • Remove from heat and let it cool

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