About Menma

The Production of Salty Menma - Soaking

The Production of Salty Menma - Soaking

　　Based on the knowledge and experience from the ancestors, one of the methods to conserve the Menma is salted (called 塩蔵法 in Japanese). By this method, the high salinity can restrain the bacterial growth of the Menma. Preserved with salt is one of the regular methods in our product processes. Thanks to the customers continually support, this product became our long seller product.

◎The soaking method of salted Menma (easy method)

[point 1] keep the ratio of water to Menma in 5 to 1.

[point 2] the more water used, the shorter time needed.

（１）Wash off the salt

Wash off the salt of menma

Put 1 bag of Menma into the sieve. Stir with the water in the bowl or bucket to wash off the salt.

 

（２）First round

First round (Boil the Menma)

Boil the Menma with 10L water in the pot.
Turn off the heat after boiled and left for 1 hour.
The salinity will become 1-1.5%.

 

（３）Second round

Second round (Boil the Menma)

Drop the hot water of last round. Boil the Menma with another 10L water.
Turn off the heat after boiled and left for 1 hour.
Almost no salt will be left.

 

（４）Adjustment after drop the water

Adjustment after drop the water

Adjust as you like in this step:
① Wash the Menma with 10L water for 30-60 mins.
② Soak the Menma with 10L water for 2-6 hours.
Or you can do both the ① and ② in the same time.