Menma is an essential ingredient for many ramen enthusiasts around the world. It's a condiment that adds both a bold flavor and an interesting texture.

What is menma?

Menma is a condiment made from bamboo shoots that are dried and fermented. The most common use of menma is as a topping for ramen. Its slightly crunchy texture pairs well with the chewiness of the noodle, creating a pleasant contrast.

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

The name menma comes from the union between ramen and machiku , the latter being the type of bamboo from which it is produced.

It was first discovered as a topping at ramen stands during the early 20th century, when people saw it served with ramen in Yokohama's Chinatown. Its popularity grew to the point that menma became the name commonly used for bamboo slices.

Why does menma pair well with ramen?

Contrasting textures often give a pleasant mouthfeel because they make us focus on each aspect of the dish, instead of eating everything the same way. And it is for this reason that among the typical toppings that accompany a ramen the crunchy ones stand out. Menma is one of them.

Which broths goes best with menma?

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

Shoyu

Since shoyu broth is made with soy sauce, which itself is a byproduct of fermentation, they have somewhat similar, somewhat acidic flavors. In fact, menma intensifies the flavor.

Miso

Miso has quite evident earthy notes that can be perceived from the first taste, similar to menma.

Shio

Menma pairs well with shio ramen because it adds an element of flavor to the broth, the latter being less complex than the others.

Tonkotsu

it pairs well with tonkotsu thanks to the consistencies that combine with each other by contrast: the broth, dense and complex, the menma, crunchy and acidic.