#Japan #Japanese Ramen #Iida Shoten #Itoshima #Marumatsu Bussan

Iida Shoten and Marumatsu Bussan Collaborate to Create Domestic Menma

In a groundbreaking initiative, Iida Shoten's head, Masato Iida, has partnered with Takahiro Koga from Marumatsu Bussan to develop a new business-use menma product made entirely from domestic bamboo, named 'Kokusan Hosaki Menma Suirui (Supervised by Iida Shoten)'. This collaboration aims to unveil the highly anticipated product at the upcoming Ramen Industry Expo scheduled for the end of September 2026.

The Vision Behind Pure Domestic Menma

Menma, a crucial component of ramen, has seen the domestic market predominantly supplied by imports, especially from China. With only about 30% of the menma market consisting of domestic products, this project seeks to revolutionize ramen culture by increasing the presence of pure domestic menma harvested from the neglected bamboo forests in Itoshima City, Fukuoka.

The increase in ramen prices—with some exceeding 1,000 yen—highlights the need for restaurants to communicate the true value of their offerings beyond mere pricing. Consumers are increasingly interested in the stories behind their dishes, adding a layer of appreciation for locally sourced ingredients. In line with this, the menma project aims not only to create a sustainable bamboo resource management strategy but also to elevate ramen to new culinary heights.

Addressing Environmental Concerns

Japan faces an increasing challenge with neglected bamboo groves, which expand into unmanageable territories. Recent efforts have emerged to tackle this issue by utilizing the overgrown bamboo shoots for menma production, but these developments have typically remained small-scale and localized. The collaboration spearheaded by Marumatsu Bussan seeks to integrate these initiatives into a structured national supply chain, enabling sustainable bamboo forest management while simultaneously enriching Japan's ramen culture.

A Unique Three-Way Partnership

The new product, Kokusai Hosaki Menma Suirui, exemplifies the synergy between farmers, chefs, and manufacturers working together to create a product that not only ensures quality but respects local resources. Marumatsu Bussan has long been invested in the pure domestic menma project and actively participated in bamboo harvesting efforts alongside Iida. Together, they recognized that close engagement with local farmers and understanding their struggles is key to developing effective and high-quality products.

Developed with input from Iida Shoten's chef, the menma provides a versatile ingredient that doesn't overpower the ramen's delicate balance but enhances the final presentation. The goal is to preserve the authentic flavors of the bamboo shoots while promoting the individual narratives of the producers involved.

Culinary Potential and Significance

This newly developed menma is not merely a produce source; it promises chefs a canvas to express creativity in their ramen dishes. Each shop can manipulate this ingredient to enhance their unique ramen style. Unlike traditional menma, which often presents a distinct fermented flavor, this product maintains the essence of the bamboo shoot's natural aroma and crunch, delivering a refreshing culinary experience.

By featuring domestically sourced bamboo, the product introduces a new palette for ramen chefs seeking to differentiate their offerings. The tender texture and robust nature of the bamboo add to the overall richness of the ramen while carrying a story of environmental initiative directly from the bamboo forest to the dining table.

This collaboration between Marumatsu Bussan, Iida Shoten, and additional partners not only aims to enhance ramen itself but also encourages a community-oriented approach to cooking and eating. The product's transparent backstory serves as added value for consumers, creating a deeper connection with the meal.

Conclusion

As the ramen industry embraces more refined quality and authenticity, the introduction of this domestic menma represents a significant step forward. Chef Masato Iida expressed a hopeful anticipation, stating that this new ingredient could redefine how ramen is approached in the culinary world. As ramen continues to evolve, so too should its complementary ingredients, creating joy and excitement at every bowl.

The Kokusai Hosaki Menma Suirui, available starting in September 2026, is expected not just to enhance ramen but to transform how consumers perceive ingredient sourcing and culinary craftsmanship. This initiative could very well signal a renaissance for ramen in Japan, reinforcing the idea that local and responsible sourcing is the future of gastronomy.