Dried Bamboo Shoots
爌肉飯の横に必ずいるアイツ！豚の脂を吸って完成する極上メンマ
Description
A traditional Taiwanese preserved food of salted, lactic-acid fermented, sun-dried bamboo shoots. Considered the root of Japanese Menma, featuring strong acidity and fermented aroma.
Classification: For Everyone,Dried Goods,Taiwanese Dried Bamboo Shoots
Shops selling Dried Bamboo Shoots
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On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Bamboo shoots (Ma bamboo
- etc.)
- Salt
Instructions
- [Prep/Usage]
- [Rehydrating & Desalting (Crucial)] Very salty and acidic. Wash well, soak overnight to rehydrate. Then boil for 20-
- mins to remove astringency and acidity, cut bite-sized.
- [Ultimate Tag with Kong Rou (Braised Pork)] Heavily line the bottom of a pot where pork belly is braised gooey in star anise and soy sauce with this Sun Gan.
- The dried bamboo absorbs all the 'massive fat and umami' melted from the pork like a sponge; its unique acidity perfectly neutralizes the pork fat.
- Completes the ultimate side dish garnished next to Kong Rou Fan, rivaling the main star.
Learn more Substitutes, pairings, tips
Key spices
Intense lactic fermented acidity and earthy bamboo aroma
Substitutes at Japanese supermarkets
Japanese store-bought unseasoned boiled Menma
Pairing
Kong Rou Fan (Braised pork belly), Ti Bang (Whole pork knuckle)
Trivia
[For Everyone] 'Menma (Shinachiku)' atop Japanese ramen roots from dried Sun Gan of 'Ma Bamboo' originally imported from Taiwan. In Taiwanese eateries, heavily used as a 'receiver' to absorb fat from braised meat dishes. A terrifying rice thief allowing you to eat bowls of rice just with this.
Eating tips & etiquette
[Unique Eating] Finely chop flavor-soaked Sun Gan, mix it into Taiwanese rice ball (Fantuan) fillings or meat bun (Rou Bao) fillings, using its fermented acidity as a secret flavor!
Allergen
None