#Japan #Tokyo #Sustainable #Tobu Hotel #Menma

Tobu Hotel's Unique Domestic Menma Launch

Tobu Hotel Management, based in Sumida, Tokyo, is excited to announce the limited release of its original domestic menma, sourced from the 2026 harvest. Starting from July 22, this product will be available in two unique flavors: Soy Sauce and Sichuan Pepper. The production of this delicacy began in 2024, but this year’s unfortunate crop yield will be about 20% lower than last year, with a total harvest weight of around 350 kg (approximately 160 kg of edible part). Given its popularity from the previous year, we anticipate that this year’s supply will sell out rapidly, so we encourage customers to taste it as soon as possible.

Product Overview

The Tobu Hotel Original Domestic Menma emerged from efforts to address the national challenge of abandoned bamboo forests, particularly following participation in the “Pure Domestic Menma Summit in Itoshima 2023”. This project focuses on the sustainable use of local bamboo forests, which are a valuable regional resource. The menma is produced from the bamboo harvested from the neglected bamboo groves of the Kinugawa and Narita areas, with all processes—from harvesting bamboo to preparation, seasoning, and packaging—being conducted by the hotel staff. This dedication reflects their “omotenashi” spirit, or Japanese hospitality, manifesting in every bite of this meticulously crafted delicacy.

Details about the Tobu Hotel Original Domestic Menma

• - Name: Tobu Hotel Original Domestic Menma Soy Sauce Flavor & Sichuan Pepper Flavor
• - Packaging: 80g at 648 yen (tax included)
• - Ingredients: Domestic bamboo shoots, seasoning, etc.
• - Produced by: Tobu Hotel Management Co., Ltd.
• - Sales Location: Tobu Hotel Levant Tokyo, Chinese Cuisine “Chiku-en”
• - Storage Method: Refrigerated (below 10°C)
• - Expiration: 14 days from the production date (please consume soon after opening)

Production Process Highlights

Bamboo Harvesting at Narita Tobu Hotel Airport

Harvesting takes place on-site, extending as high as 2 meters. The bamboo is stripped of its skin and sent directly to the kitchen. This year, we undertook several maintenance tasks including the removal of dead bamboo and thinning out plants within the bamboo grove on the Narita Tobu Hotel Airport premises, focusing on harvests from April to May.

In the kitchen, the edible portions of the bamboo are cut and boiled for around two hours. After boiling, they are cooled and then pickled with salt at 30% of their weight on the same day. This salting process is conducted in a refrigerated environment for more than two months, ensuring that the bitterness is eliminated, and preventing mold formation.

Seasoning and Packaging at Tobu Hotel Levant Tokyo

After more than two months of salting, the bamboo undergoes a salt removal process lasting two days before seasoning begins. Our chef in the Chinese kitchen uses traditional iron pots for seasoning. Since the salting and seasoning steps are hand-crafted by the chefs at the Tobu Hotel Levant Tokyo, the maximum production per day is limited to around 40 packages. The final product is vacuum-sealed on-site and, due to the absence of preservatives, it retains a shelf life of just 14 days while refrigerated.

About Narita Tobu Hotel Airport

• - Location: 320-1 Torikou, Narita City, Chiba Prefecture 286-0106
• - Total Guest Rooms: 484
• - Facilities: 3 dining establishments, banquet and conference rooms, fitness center
• - Operating Company: Tobu Hotel Management Co., Ltd.
• - Website: Tobu Hotel Narita

About Tobu Hotel Levant Tokyo

• - Location: 1-2-2 Kinshi, Sumida City, Tokyo 130-0013, 2nd Floor of Tobu Hotel Levant Tokyo
• - Seating Capacity: 70 seats
• - Business Hours: Lunch 11:30 AM-3:00 PM (Last Order 1:30 PM), Dinner 5:30 PM-10:00 PM (Last Order 8:30 PM)
• - Reservation Contact: Tobu Hotel Levant Tokyo Restaurant Reservation Department: 03-5611-5615 (10:00 AM-7:00 PM)
• - Website: Chiku-en

About Tobu Hotel Management

• - Headquarters: 1-2-1 Kinshi, Sumida City, Tokyo, 4th floor Arc-Central Building
• - Established: November 15, 1990
• - Founded: July 1, 2000
• - Number of Employees: 616 (as of April 1, 2026)
• - Operated Facilities: 10 hotels, 1 restaurant
• - Website: Tobu Hotel Management