Method one 

This method is for preparing menma from scratch:

1. Boil a handful of fresh bamboo shoots for 2-3 hours. Maintain a rolling boil during this period
2. Bring the menma off the heat, drain, and allow to cool completely
3. Seal the menma is a vinyl bag, sealable pouch, or jar for two to three weeks to ferment. The shoots will turn a lighter shade of brown after a 3-week fermentation
4. Once fermented, take the menma out of the container and lay out on a flat baking sheet and let it dry under the sun for up to a week. 
5. Take the dried menma and rehydrate it in broth or your choice of brine. 

Method two

1. Mix all the ingredients except for the menma together in a pot over low heat
2. Once the sugar dissolves, put in the menma 
3. Simmer on low heat till the liquid reduces by half
4. Take the pot off the heat and allow to cool completely
5. Take the menma out and let rest before serving