Menma is the Japanese word for fermented slices of bamboo shoot, which is most well-known as a common ramen topping.

It is made by fermenting fresh bamboo shoots, pickling them with salt, drying them in the sun or by other methods, rehydrating and de-salting them, and then adding more flavouring. The resulting product has a fairly salty, pickled taste and a distinctive crunch when bitten into.