Farmer's Recipe: Bamboo Sprout Menma

Farmer's Recipe: Bamboo Sprout Menma

Menma are pickled and fermented bamboo shoots, but you can replicate the flavor by simmering bamboo shoots with Chinese soup stock. Top them on a bowl of ramen, or munch on them with beer. You'll be hooked.


Bamboo shoot (boiled)
300 g
1/2 tablespoon
Sesame oil
1 tablespoon
a small amount
Chinese soup stock
200 ml
Soy sauce
1 1/2 tablespoons
1 tablespoon
1/2 tablespoon


1. Cut the tops of the bamboo shoots in wedges and slice the bottoms into 5 mm, then into matchsticks about 1 cm wide (like commercial menma).
2. Pour sesame seed oil into a pot and stir-fry the bamboo shoots for a minute.
3. Add the [A] condiments. Once the liquids have almost evaporated, pour in the mirin, and turn off the heat once the liquids have evaporated.
4. Drizzle in the ra-yu, toss, and it's done. Enjoy once cooled.

Story Behind this Recipe

We get a load of young bamboo shoots growing in our back yard once June comes along.
If they're left undisturbed, they grow into bamboo, which is a pain but eating the shoots as is seems like a waste, so I made menma.
I used normal bamboo shoots.