Menma

Menma is a flavorful Japanese condiment made from fermented bamboo shoots. These shoots are first dried and then fermented, resulting in a distinct taste. Menma is most frequently used as a delicious topping for ramen and other noodle soups. Despite being a staple in Japanese cuisine, a significant portion of menma is actually produced in China, with prominent brands originating from southern China and Taiwan. Occasionally, menma is referred to as "shinachiku" or "Chinese bamboo."

The name "menma" has an intriguing history. It began with a trading company that exported dried bamboo shoots from Taiwan under the name "shinachiku." However, in 1946, the Taiwanese government objected to the use of the term "Shina" and the Japanese Foreign Ministry advised against its use. Consequently, Shūsui Matsumura, the founder of Marumatsu Bussan, coined the name "menma." He creatively combined "ramen" and "machiku" (the type of bamboo used) to form the new term. Although they couldn't trademark the name, it eventually became the standard term for this delectable condiment in Japan.

Interestingly, menma is not typically eaten with noodles in Taiwan. There, the vegetable toppings for a popular noodle dish called Zhajiangmian were once known as "miànmǎ" but they are now referred to as "càimǎ."