Mar 6, 2025
After World War II, Japan faced severe food shortages. Momofuku Ando wanted to create an affordable, long-lasting, and easy-to-cook meal. His mission was to make noodles accessible to everyone, especially struggling families in a post-war economy.
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While testing different preservation methods, Ando accidentally dropped cooked noodles into hot oil. He noticed that the fried noodles dried instantly and, when later boiled, rehydrated quickly. This unexpected discovery became the foundation of instant noodles.
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Frying not only preserved the noodles but also removed moisture, making them shelf-stable. When hot water was added, they softened quickly. This unique dehydration process remains the core of instant noodle production, ensuring a long shelf life without refrigeration.
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Ando’s first instant noodle product, released in 1958, was Chicken Ramen. He believed chicken flavour would appeal universally. It was an instant hit, proving that people loved the convenience of a tasty, ready-in-minutes meal.
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In 1971, Ando revolutionised the industry again with Cup Noodles. Inspired by Americans using cups to eat noodles, he designed a product that required only boiling water, eliminating the need for bowls. This made instant noodles even more convenient.
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Instant noodles quickly spread beyond Japan. Their affordability, ease of preparation, and long shelf life made them popular worldwide. Today, countries like China, South Korea, and Indonesia are among the largest consumers of instant noodles.
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From a small kitchen experiment, instant noodles grew into a massive global industry. Today, billions of packets are sold annually, feeding people across all walks of life—from students on a budget to astronauts in space.
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Despite their popularity, instant noodles have been criticised for high sodium and preservatives. In response, brands have introduced healthier versions, including whole wheat, low-sodium, and air-dried options, ensuring that the legacy of convenience continues.
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Momofuku Ando’s accidental discovery transformed global eating habits. His company, Nissin Foods, continues to innovate, proving that a simple kitchen experiment can lead to one of the biggest food revolutions in history.
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