Menma

Menma is a staple for us and so many ramen fans around the world. It’s a versatile topping that adds both a bold flavor and texture with each bite. 

It also happens to be a consistent favorite when we’re putting together a delicious bowl of immi ramen. Because it’s so loved by us and enthusiasts of the traditional ramen scene in Japan, we thought to expand on what is menma, and what makes it so amazing (+ how to make it).

What is menma?

History of the topping

Like many other ramen toppings, menma originated in China, where bamboo has been harvested for many years. 

The name menma is actually a portmanteau of ramen and machiku, the latter of which is the type of bamboo from which menma is made. 

It was first observed as a topping in ramen stalls during the early 20th century, when people saw it being served with ramen in the Yokohama Chinatown. The popularity grew to where menma became the commonly used name for the delicious bamboo slices. 

Today, the majority of menma comes from China and Taiwan where it’s processed to varying degrees. 

How are bamboo shoots harvested?

Since menma is made with younger bamboo plants, the harvesters look for shoots that are between three and six feet tall. The harvest usually takes place during July when the bamboo can grow the fastest.

Once harvested, the shoots are chopped into smaller pieces then the individual strips are cut. The strips are then dried in the hot summer sun till they lose most of their moisture. 

The dried bamboo is then either shipped to different parts of the world, including Japan, or prepared in the brine before shipping. 

Why does menma pair well with ramen

To understand why menma pairs so well with ramen, you’ll need to understand food textures and how they influence our tastes. 

Opposing textures often feel great in the mouth because they make us focus more on each aspect of the dish, instead of just going down by themselves. That’s actually why we have crunchy toppings like dried onions and garlic (and menma) in the first place. 

Menma goes great with ramen for the same reason. Plus, the pores of the bamboo carry a ton of flavorful liquid. 

They’re younger plants which makes them easier to chew and break apart. 

Which broths pair best with menma and how common is it?

Like many other ramen toppings, menma goes well with different broths for different reasons.

Menma pairs well with shoyu ramen broth because of the tangy flavor that comes with fermentation. Since shoyu broth is made with soy sauce, which itself is a byproduct of fermentation, they have somewhat similar flavors. In fact, menma intensifies shoyu flavor.

It pairs well with miso because of its crunchy texture, and how it almost feels like thick potato chips in salty, rich broth. Miso also has quite prominent earthy notes that you can feel with the very first bite, similar to menma.

Menma pairs well with shio ramen because of how it brings an added flavor element to the simplistic shio broth. Pro tip – look for menma in a tangy brine. This will increase the flavor intensity of the entire dish. Just make sure to drip away as much of the brine before serving. 

Menma pairs great with tonkotsu ramen due to both the earthiness we mentioned earlier, and the tartness you’ll often find in store-bought menma. Tonkotsu is the only broth that doesn’t benefit from menma added during the cooking stage, in our opinion. Still, it’s delicious as a topping. 

In terms of which flavor of delicious immi ramen pairs best with menma, we’d have to call it a tie for the same reason as with the traditional ramen flavors.

 It works great with Spicy “Beef” flavored immi ramen due to how the texture and slight tartness makes it easier to enjoy the savory heat. It works with Black Garlic “Chicken” flavored immi ramen because of how the texture compliments the earthy pungence of the garlic. 

It even works with the tangy goodness of the Tom Yum “Shrimp” flavored immi ramen because of how it adds a layer to the deliciously complex profile of the flavor. 

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