Menma is a traditional Japanese ingredient made from fermented bamboo shoots. It is most commonly used as a popular topping for ramen, where it adds a savoury, slightly crunchy texture and a rich, umami flavour that complements the broth.

The young bamboo shoots are boiled, dried and then fermented with the help of naturally occurring lactic acid bacteria. After fermentation, the shoots are rehydrated and simmered in soy sauce, sugar and water to give them a slightly sweet and salty taste and mild tanginess.