About Menma
How Menma is Made
（１）Harvest
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In Taiwan or Guangdong, China, the bamboo shoot (Machiku) harvest start from July. The best period for the harvest comes from late August to September. The bamboo shoot (Machiku) in this period can reach to 1-2 meter tall. |
（２）Boil
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The bamboo shoot (Machiku) will be cut into proper size after peeled and cleaned. Then the bamboo shoot (Machiku) need to be boiled for 2-3 hours. |
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（３）Fermentation
The boiled bamboo shoot (Machiku) will be sealed into the Vinyl bags or jars carefully. After 2-4 weeks, the bamboo shoot (Machiku) will turn to light brown. |
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（４）Sun drying
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After fermentation process, the bamboo shoot (Machiku) need 3-7 days to be dried under the sun. Before the further sun drying, the bamboo shoot (Machiku) will be cut again. The well sun dried bamboo shoot (Machiku) will then be send to the sorting and packing companies. |
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（５）Foreign substance sorting, Cut, Packing, and Export to Japan.
The dried bamboo shoot (Machiku) from the farmers will be processed into dried Menma in our Chinese factory after foreign substance, color selection, cutting into different sizes and sizes selection. The dried Menma will then be packed before export to Japan. |
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（６） Foreign substance, Processing, Packing in factory of Japan.
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| The dried Menma from our Chinese factory will be soaked and sorted again in our Japanese factory. After that, the Menma will be processed by different methods, such as preserved with salt, preserved with little salt, boiled in water, preserved with taste while fulfill other customized demands. |
（７）Products
After the final quality testing by our quality assurance department, our product (Menma) beyond the ingredient of Ramen, become the famous supporting actor on the dining-table all over Japan. |
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