Tag Archives: momofuku ando day

#2797: Nissin Chikin Ramen Shoyu Flavor

 #2797: Nissin Chikin Ramen Shoyu Flavor

Here’s one I found up in Canada that I was going to show during the Momofuku Ando Day #7 video, but it was already running way too long and so I skipped it. This looks to be a regular chikin ramen with soy sauce flavor – let’s look inside and see what we have here.

Nissin Chikin Ramen Shoyu Flavor – Japan

 #2797: Nissin Chikin Ramen Shoyu Flavor

Here’s the back of the package (click to enlarge). Unsure whether it contains meat. To prepare, add 230ml to a skillet and bring to boil. Add noodle block and and sachet cook until water is absorbed. Finally, stir and enjoy!

 #2797: Nissin Chikin Ramen Shoyu Flavor

The holy dream in all it’s glory; the chikin ramen noodle block.

 #2797: Nissin Chikin Ramen Shoyu Flavor

A seasoning sachet.

 #2797: Nissin Chikin Ramen Shoyu Flavor

Interesting.

Finished (click to enlarge). Added egg. This really reminds me of my childhood. Noodles are light and flavorful without being a salt explosion. Classic, simple, and distinguished. 5.0 out of 5.0 stars. JAN bar code  4902105104583.

 #2797: Nissin Chikin Ramen Shoyu Flavor

Nissin Chicken Ramen Noodle 85gx5pcs

A 50th anniversary TV spot for chikin ramen – this is year is the 60th anniversary of the birht of the instant noodle

The Ramen Rater’s Seventh Annual Momofuku Ando Day

Momofuku Ando The Ramen Rater's Seventh Annual Momofuku Ando Day

Seven years ago I first heard about Momofuku Ando Day. I was curious about it and very happy it existed – so much so that I decided that since I devote so much time to instant noodles and reviewing them, I ought to pay homage to their creator.

The Ramen Rater’s Seventh Annual Momofuku Ando Day

Today has a special meaning to me. I grew up in a place where the exotic seemed very much out of reach. In the end, the instant noodle saved me from what I considered the mundane and boring. Flavors and images from far flung places around the world at a low price. Mr. Ando’s invention has allowed me to try something new every day, had the added side effect of visiting places I’d never thought I’d see, and enjoy learning about other cultures. I salute you, Mr. Ando and your invention out of necessity. The instant noodle was born out of the hope to feed people and it has done that – especially in times of crisis and disaster. A fine legacy to leave the world.

Here’s lots of info from Wikipedia including invention timeline and early life.

Early life and education

Ando was born Go Pek-Hok (Chinese吳百福Pe̍h-ōe-jīGô͘ Pek-hok) in 1910 into a wealthy Taiwanese family in Kagi-chō (Japanese嘉義廳, modern-day Chiayi County), Japanese-era Taiwan, and raised by his grandparents within the city walls of Tainan-chō (臺南廳Tainan) following the deaths of his parents.[1] His grandparents owned a small textiles store, which inspired him, at the age of 22, to start his own textiles company, using 190,000 yen, in Eiraku-chō (永樂町), Daitōtei, Taihoku (Taipei).

In 1933, Ando traveled to Osaka where he established a clothing company while studying economics at Ritsumeikan University.[1]

Career

Founding Nissin

After World War II, Japan lost Taiwan as its territory and Ando as a Taiwanese had to choose between becoming a citizen of the Republic of China (Taiwan) or remaining a Japanese subject. Ando chose the former in order to keep his ancestral properties in Taiwan (since all Japanese nationals had to forfeit their properties in Taiwan). However, Ando remained in Japan.

He was convicted of tax evasion in 1948 and served two years in jail. In his biography, Ando said he had provided scholarships for students, which at the time was a form of tax evasion. After he lost his company due to a chain reaction bankruptcy, Ando founded what was to become Nissin in IkedaOsaka, Japan, starting off as a small family-run company producing salt.

Invention of Chicken Ramen

Momofuku Ando The Ramen Rater's Seventh Annual Momofuku Ando Day

 

A recreation of Ando’s Workshop at the Momofuku Andō Instant Ramen Museum.

With Japan still suffering from a shortage of food in the post-war era, the Ministry of Health tried to encourage people to eat bread made from wheat flour that was supplied by the United States. Ando wondered why bread was recommended instead of noodles, which were more familiar to the Japanese. The Ministry’s response was that noodle companies were too small and unstable to satisfy supply needs, so Ando decided to develop the production of noodles by himself. The experience convinced him that “Peace will come to the world when the people have enough to eat.”[2]

On August 25, 1958, at the age of 48, and after months of trial and error experimentation to perfect his flash-frying method, Ando marketed the first package of precooked instant noodles. The original chicken flavor is called Chikin Ramen. It was originally considered a luxury item with a price of ¥35,[3] around six times that of traditional udon and soba noodles at the time. As of 2016, Chicken Ramen is still sold in Japan and now retails for around ¥120, or approximately one third the price of the cheapest bowl of noodles in a Japanese restaurant.

Cup o’ Noodles invention

Momofuku Ando The Ramen Rater's Seventh Annual Momofuku Ando Day

 

Nissin Cup Noodles (1971 ~)

According to The Financial Times, Ando’s invention of Cup Noodles in 1971, at the age of 61, helped spark the popularity of instant noodles overseas. He had observed that Americans ate noodles by breaking the noodles in half, putting them into a cup, and pouring hot water over the noodles. They also ate them with a fork instead of chopsticks. Ando was inspired, and felt that a Styrofoam cup—with a narrower bottom than the top—would be the ideal vessel for holding noodles and keeping them warm. Eating the noodles would then be as easy as opening the lid, adding hot water and waiting. This simplicity, efficiency and low price of Cup Noodles went on to transform Nissin’s fortunes.[4]

Ando began the sales of his most famous product, Cup Noodle (カップヌードル Kappu Nūdoru), on September 18, 1971 with the idea of providing a waterproof polystyrene container.[5] As prices dropped, instant ramen soon became a booming business. Worldwide demand reached 98 billion servings in 2009.[6]

Industry memberships

In 1964, seeking a way to promote the instant noodle industry, Ando founded the Instant Food Industry Association, which set guidelines for fair competition and product quality, introducing several industry standards such as the inclusion of production dates on packaging and the “fill to” line. He was also the chairman of the International Ramen Manufacturers’ Association.

Personal life and death

Momofuku Ando The Ramen Rater's Seventh Annual Momofuku Ando Day

 

Silver statue of Momofuku Ando

In 1966, Ando naturalized through marriage and became a Japanese citizen. “Momofuku” is the Japanese reading of his Taiwanese given name (百福Pek-hok), while Andō (安藤) is the last name of his Japanese wife.

Ando died of heart failure on January 5, 2007 at a hospital in IkedaOsaka Prefecture at the age of 96.[2]

Ando was survived by his wife Masako, two sons and a daughter. Ando claimed that the secret of his long life was playing golf and eating Chicken ramen almost every day. He was said to have eaten instant ramen until the day he died.[7][8]

Honors

Momofuku Ando was repeatedly honored with medals by the Japanese government and the emperor, including The Order of the Rising Sun, Gold and Silver Star, Second Class, in 2002 which is the second most prestigious Japanese decoration for Japanese civilians.

Medal of Honor with Blue Ribbon (1977)

Order of the Sacred Treasure, Second Class, Gold and Silver Star (1982)

Medal of Honor with Purple Ribbon (1983)

Director-General of the Science and Technology Agency “Distinguished Service Award” (1992)

Order of the Rising Sun, Second Class, Gold and Silver Star (2002)

Foreign decoration

Order of the Direkgunabhorn of Thailand, Fourth Class, (2001)[9]

Order of precedence

Senior fourth rank (2007, posthumous)of the say

Commemoration

The Momofuku Ando Instant Ramen Museum is named after him.

In 2015Google placed a doodle on its main web page commemorating his birthday on March 5.[10]

The name of the Momofuku restaurants in the United States alludes to Momofuku Ando.[11]

 

The Ramen Rater’s 6th Annual Momofuku Ando Day

The Ramen Rater's Sixth Annual Momofuku Ando Day

Every year, I celebrate the life and innovative achievements of Momofuku Ando, the inventor of the instant noodle. This year, I thought it’d be neat to show different varieties of Cup Noodles, a global brand that celebrated its 45th anniversary last year.

Cup Noodle (or Cup Noodles) were realized while Mr. Ando was travelling. He noticed businessmen adding chunks of instant noodles to their coffee cups, filled with boiling water. This concept reaches a new level by creating noodle blocks that go into the cup and are elevated slightly. Boiling water is introduced and the space above and below the block allow the boiling water to reach all surfaces of the noodle, making them prepare evenly.

In this video, I take a look at six different Cup Noodles varieties from around the world as well as a recipe for yakisoba using Nissin Yakisoba from Japan.

Nissin Yakisoba – Japan

Nissin Yakisoba with Chashu Pork + Mayonnaise

Finished (click to enlarge). So I made the yakisoba using the standard instruction. Second, I also added some chashu pork and karashi mayonnaise.

To get the mayo to look like this here’s what I do. I take a sandwich baggie and add mayonnaise to one end. On the other, poke three holes in the corner. Squeeze the mayo at one end over to the other. I usually give it a squeeze over the sink to make sure which side it will squirt out of. This saves an epic mess. Finally, I just go back and forth over the noodles and chashu and end up with this effect. Actually, its kind of like a piping gun – this way you can just chuck the baggie in the trash. Specifically its very convenient. Also, if you have any yakisoba that comes with a sachet of mayo, you could poke a push pin in the end.

Happy Momofuku Ando Day to everyone! A great day to thank the man who brought one of our favorite foods into the world!

The Ramen Rater’s 5th Annual Momofuku Ando Day: #1911: Nissin Emergency Chikin Ramen

Every January 19th for the past 5 years, I’ve done a special post in homage of Momofuku Ando. Who was he? Just the guy who invented instant noodles in 1958. If it weren’t for him, my world would be a whole lot different – and many other people’s as well. Actually, I should thank Mr. Ando’s wife as well – the story is that he was attempting to make an easily prepared, shelf stable instant noodle, but couldn’t figure out how. He tried many different techniques, but it was when he saw his wife making tempura in the kitchen one night that it dawned on him – fry the cooked noodles. This leaves holes in the noodles and extrudes the water. Not only that, the oil keeps the noodles shelf stable for a long time. His vision of a way to create and easy way to feed the masses has been a huge success and considered one of the great innovations of the 20th century. I think he deserves a day in his honor, and that day is today, January 19th.

I did a review video especially for today – Nissin Emergency Chikin Ramen – hope you enjoy! Here’s the regular review below.

So I got this can of instant ’emergency’ noodles from doing an interview for Courrier Japon magazine a few years back.

Under the plastic lid is this little disc.

Under the lid (click to enlarge).

Detail of the side of the cam (click to enlarge).

The can contains two emergency servings and includes two of everything.

Here’s the side panels of the cup (click to enlarge). Contains egg and chicken. To prepare, add a noodle block and contents of a seasoning and garnish sachet. Add boiling water to fill line. Let sit for 3 minutes. Stir and enjoy!

Two included forks.

A noodle block.

A seasoning/garnish sachet.

Pieces of chicken, egg and spring onion.

A dessicant sachet – not to be used for human consumption.

Finished (click to enlarge). The three minutes were ample time for the noodles to hydrate, and they were very good – just like the pack version I grew up with. The broth is kind of a soy chicken kind of thing – salty and tasty. The big win here is the decently sized pieces of egg and chicken (both of which actually had a good consistency, texture and quality). The spring onion was very nice too – everything jibed together nicely. Excellent! 5.0 out of 5.0 stars.  JAN bar code 4902105213360.

A book I’ve wanted to get my hands on for years – Momofuku Ando Speaks

My wife’s favorite Nissin Chikin Ramen TV commercial.

#1603: Salam Mie Mi Goreng Ala Jawa Dengan Sambal Cabe Asli

Got this one during my trip to Malaysia at the Chain Ferry Econsave in Butterworth, Penang. Today is March 5th, 2015 and Momofuku Ando would have been 105 years old today! It’s fascinating to me to think that I wouldn’t be doing any of this if he didn’t invent the instant noodle. Happy Birthday, Mr. Andi!  This one however is an Indonesian brand called Salam Mie. The flavor translates to original spicy sambal. Let’s have a look at this variety by Salam Mie!

Here’s the back of the package (click image to enlarge). Looks to be meat free but check for yourself. To prepare, add noodle block to a pot of briskly boiling water for 3 minutes. While you wait, add contents of all sachets but the fried onion one to a plate and combine. Drain noodles and combine with seasonings on the plate. Sprinkle with the onion and enjoy!

The noodle block.

A dual sachet of dry seasonings.

The dry seasoning base.

Fried onions.

A triple sachet (from left to right): seasoning oil, chilli sauce and finally sweet soy sauce.

The three together.

 

Finished (click image to enlarge). Added kerapuk aci, hard boiled egg and shrimp with Megah Sari Original Sambal Bakso and BonCabe Level 3 chilli seasoning. The noodles are just as I expected – good gauge and chew. The flavor is really quite nice – this is the mi goreng flavor I love but with a very nice added kick thabks to the included sambal. Sweet, salty and spicy combined in a perfect trifecta. 5.0 out of 5.0 stars.EAN bar code 8992731101533.

Java: Includes Yogyakarta, Borobudur and Solo (from Amazon) Hike along one of Asia’s most stunning volcano chains before spending a relaxing evening at one of the nearby hill resorts. Visit one of the world’s great Buddhist monuments, the Borobudur, and prepared to be overwhelmed by the size of this giant pyramid-like shrine adorned with over 500 Buddha statues. From the crowded, bustling streets of Jakarta to the art deco architecture of Bandung, Footprintfocus Java will help you make the most out of your trip. Includes a Background section with fascinating insights into the history and culture of Java.

An older video about PT. Sentrafood Indonusa – makers of Salam Mie and their parent company, Medco.

4th Annual Momofuku Ando Day: Good Cook Instant Noodle Maker

My sister got me this for Christmas (thanks, Sue!). She called when she was at a grocery store and asked if I wanted it and of course since it has to do with instant noodles, I said yes. Let’s check it out!

As part of Momofuku Ando Day, I thought doing a review of this thing would be interesting. Check out the video, and more pictures below.

There has been a lot of hub bub about instant noodle cups and their tendencey to tip over and burn people. My thought is that this is a flawed argument. You know the contents are hot, and you should be careful – and definitely don’t put one in front of a small child! A couple thoughts behind this device deal with this, and also the correct way to make a instant noodle cup. You’re not supposed to put these cups directly into the microwave, but fill them with boiling water and steep them like tea. Rarely will you find one that says that it’s okay to microwave. To use this product, add water to the fill line, microwave 2-4 minutes, open up a cup of instant noodles and remove the paper lid. Add the hot water you just microwaved to the fill line (discard leftover water) and then put the noodle cup into the device. Cover with the supplied lid and wait three minutes. Remove lid, stir, and enjoy!

Finished (click image to enlarge). Impressions: I found that when pouring the hot water into the noodle cup, I spilled some. Now, realize that I didn’t remove the paper lid as it mentions, although I don’t know if that’s the only reason I spilled (other than being a clumsy oaf). The noodles steeped just fine in this thing. After 3 minutes, noodles were hot and hydrated well. I ate the rest of them after I did the video and had put all my video making junk away; about ten minutes. The noodles were still hot – very hot. Some may look at this as a negative or positive, depending on the side of the field you’re on. Staying hot for a long period is mostly the foam’s job and it does it’s job well. So, you could enjoy some, set it down, have more in a few etc. Great for when you’re busy. Some may find this as a negative, since they want to enjoy it quickly and don’t want to wait for it to cool. Looks like you have to blow on your noodles to cool them. Another idea would be to drop in an ice cube or a little cold water to even things out perhaps. Now, this makes it so you don’t have a way to microwave your noodles directly in the microwave, which is a good thing. But for those who really like to do this although not the way you’re supposed to, you could dump the contents of the noodle cup into the thing and then fill to the line and microwave. It is possible though that it could boil over – not sure. Also, without the foam, the noodles will lose the heat quicker as it dissipates. As for the design, it works well in most respects. This thing isn’t going to tip over with a good knock, and the handle is a nice addition. On either side there are little divets that are for sipping the soup. I found them to be of a good size, although some people with bigger mouths might find them cumbersome. Also I found on the last slurp of soup, it tended to dribble and go between the cup and device. Long story short, it does what it’s supposed to do just fine; water heats in the microwave in it and it hold the cup like a can cozy. I would still caution parents from serving these to small children, even in this device and use a bowl and let the noodles sit a couple minutes. For a kitchen gadget, I’d give this 5.0 out of 5.0 stars. UPC bar code 076753101820.

Get an Instant Noodle Maker by Good Cook here.

4th Annual Momofuku Ando Day: #1567: Nissin Emergency Cup Noodle

Having an emergency? Well then, hunker down in your shelter and boil some water! This is a fine dinner for two of Nissin Cup Noodle in a neat metal can, sealed for long life.

Here’s a special video review, specially made for Momofuku Ando Day! The regular style review continues below.

Here’s the back of the can (click image to enlarge).

Detail of the lid (click image to enlarge).

The first thing you see when you open the can are two of these Cup Noodle cups. They are foam with a cardboard insert on the bottom.

Detail from the side of the cup (click image to enlarge). Contains egg, pork and shrimp. To prepare Cup Noodle, add noodle block and seasoning sachet to cup and add 330ml boiling water. Let steep for 3 minutes, stir and enjoy!

Next we find two seasoning sachets – very large and full.

Scrabled egg, pork pieces and shrimp along with seasoning and green onion in the mix.

Next, we find two wrapped noodle blocks.

Between them, we find a packet of dessicant/oxygen absorber/silica gel. This is not edible and not a seasoning. Do not eat!

Here’s what the unwrapped noodle block looks like. They both look to be in extremely good condition, considering their trip from Japan in the mail and being in a metal can.

Finally, a pair of folding forks at the bottom of the can.

Finished (click image to enlarge). The noodles are thin and perfectly hydrated. The have a flatness to them in shape. Not a lot of chewiness but they’re nice nonetheless. The broth is a salty and soy flavored affair which is alright, but not amazing. The highlight of this cup is the added garnish; the scrambled egg pieces are of decent size, the shrimp hydrated perfect and have a nice texture and flavor, and the pork pieces are very good. Bits of green onion were present here and there as well. I would definitely eat this during a chaotic event or when just hungry. 4.25 out of 5.0 stars. EAN bar code 4902105215722.

 

Nissin Cup Noodle 77g × 20 – While these aren’t in a can, these are the same thing.

Momofuku Ando Day Nissin Cup Noodle Photo Contest

Hey everyone! I’d like to announce the 4th Momofuku Ando Day here at The Ramen Rater will be on Monday, January 19th 2015. For those of you who aren’t aware, Momofuku Ando was the inventor of The instant noodle and he also started Nissin Foods. His first product, Chikin Ramen was sold in 1958. This year, I’m doing something a little different, and I’ll be featuring a couple video reviews dealing with Cup Noodles, which leads me to this year’s Momofuku Ando Day Photo contest! Here are the rules:

Take a picture involving Nissin Cup Noodles. Email your picture to [email protected]. On Tuesday, January 20th 2015, the best picture will be selected and will win a nice prize courtesy of Nissin Foods USA! Some things to note:

There’s only one prize – winner takes all. Here’s what you’ll get if you win: Nissin Foods USA has agreed to give out  a small Nissin notebook, light up pen, mouse pad, reusable shopping bag, hacky sack, and products (case of Cup Noodles, Top Ramen, Big Cup Noodles, and Chow Mein). I’ll also toss in a The Ramen Rater Fan Club card, welcome letter and The Ramen Rater stickers!

  • Contest is open only to residents of the United States
  • Picture must be of Nissin Cup Noodle products
  • If you win, you will be contacted via a reply to the email you sent (Email your picture to [email protected]with the picture. I’ll ask your mailing address and then send you the membership to The Ramen Rater Fan Club myself and give Nissin Foods USA your address to send the prizes they are supplying.
  • The top five pictures will be featured in a special post on January 20th, 2015!
  • Be creative!

My wife as always will be picking her favorite. She won’t know who sent them or where they’re from. I’ll let you in on a secret too – she likes to see actual noodles in the pictures when she judges them, so keep that in mind.

So you’ve got until midnight on January 19th, 2015! Good luck!

Momofuku Ando Day Photo Contest: The Winner Is…

The contest had four submissions! Here are the rankings of the four as judged by my wife Kit. She didn’t see any of the pictures until a minute ago and had no idea who submitted them.

First place and the winner of the prize – Sandy H.! “My dog Saki says, “I’m jinjja jinjja hungry for that Jinjja Jinjja ramyun!” Dog face I added mandu (dumplings), Serrano peppers, and eggs to this.”

2nd place – Justin C. “I had my friend… um… Yankii J… come over and make his favorite noodles: Shin Ramyun Black. Here he is presenting it to you.
He fried up three slices of thick-cut SPAM and a “perfect runny egg” (he cooks it with a glass over it to steam it). Then he put Mrs. Dash on top to season it slightly (“Not that ‘Shin Black’ needs it, really” he told me in confidence).
He said that he likes to eat ramen like this right after breaking someone’s kneecaps. He says the spicy flavour of the ‘Shin Black’ soup pouches really make his tastebuds dance. The SPAM reminds him of the poor home he grew up in while the egg gives a richness to the meal (with the runny egg yolk “completing the soup”).”

3rd place – Polly 2. “Quiet serendipitously I came across a package of Sapporo Ichiban Chow
Mein noodles at my local bodega. I was hungry and on a whim bought a
pack. I googled the name of the noodles, because like most folks I was
only familiar with eating a ton of Top Ramen as a kid. Your site was
one of the first hits and was impressed at the reviews. Now my love of
instant noodles has been rekindled.”

4th place – Roger S. “Attached is my submission for the photo contest. It was surprising how difficult attaching an instant noodle package loin cloth to a baby is. =)”

Wow – those were really unique! Thank you all for participating! I’ll be doing this next year too! Maybe a contest will come up in the next year too – you never know!

The Ramen Rater’s 3rd Annual Momofuku Ando Day

Momofuku Ando (安藤 百福) – (March 5, 1910 – January 5, 2007)

Today is January 19th, 2014 – and you know what that means? Momofuku Ando Day! In 1958, Momofuku Ando invented the very first instant noodles and started Nissin Foods. I do a special video every year to commemorate the occasion (see below). First, here’s what the Nissin Foods USA website has to say about the man:

Nissin founder, Momofuku Ando, has always instilled a sense of commitment and quality in Nissin products. Today, Nissin’s corporate philosophy inspires this same commitment to taste, convenience, and quality. Mr. Ando began the company as part of a humble family operation back in 1948. Faced with sparse food sources after World War II, Mr. Ando realized that a quality, convenient ramen product would help to feed the masses. His goal was to create a satisfying ramen that could be eaten anywhere, anytime. In 1958, Nissin introduced “Chicken Ramen”, the first instant ramen. Ironically, it was considered a luxury item, since Japanese grocery stores sold fresh Japanese noodles (udon) at one-sixth the cost of Mr. Ando’s new food concept.

Still, Mr. Ando was convinced that his revolutionary new method of preparation would sell. The concept seemed simple enough. All users would have to do is simply remove the ramen from its package, place it in a bowl, add boiling water, cover the bowl, and wait three minutes. The conservative Japanese food industry, however, rejected the product as a novelty with no future. They had never been so wrong.

Soon, Chicken Ramen was selling beyond even Mr. Ando’s wildest expectations. Before you could say “instant”, more than ten companies were rushing to put their own versions out on the market. By the end of 1958, grocery shelves were crowded with this new staple for the Japanese kitchen. From this point on, Nissin Foods began introduction of a long list of successful and innovative ramen products.

Today, there are hundreds of instant noodle manufacturers in the world, creating new varieties of every flavor imaginable!

You may be wondering: why January 19th? Here’s what Wikipedia had to say about Momofuku Ando Day:

Momofuku Ando Day was established January 2007 at a small hospital in Dallas, Texas. Recognizing the genius life of the man whose product has fed billions, a group of healthcare workers first celebrated the day on January 19, 2007. Each participating employee brought several packages of favorite ramen flavors to a banquet table from which employees could sample. The second year, January 2008, participating employees developed unique dishes using ramen as the prime ingredient. The Day also kicked off the “It Starts With Me” campaign promoting charitable giving and customer service. Unfortunately, the hospital was corporately closed in June 2008. In January 2009, several of the transferred employees continued Momofuku Ando Day by sharing it with their new coworkers at a sister facility. Understanding that ramen has been a staple food for victims of disaster and the poverty-stricken, as well as for college students and those wanting a quick meal, Momofuku Ando Day became an endeavor to help feed those in need by fundraising for charitable organizations, or simply calling attention to poverty or hunger through ramen or food donations to local food banks and free meal kitchens. The day has since been celebrated the second Friday of January to allow Mr. Ando due recognition.

Personally, I think Momofuku Ando Day should be on the 19th. Why? Well, it’s easier to remember and just seems more respectful to be honest. Any way you slice it, his invention changed the world we live in and he definitely should get recognition!

Here’s my annual Momofuku Ando Day video! This year, I demonstrate the recipe my mom used to make me when I was a kid and ultimately the reason I started reviewing instant noodles.

Momofuku Ando Day: Andy’s Special Review

Tomorrow is Momofuku Ando Day and I thought it would be fun to let my son Andreas do a video review. Just a reminder – today (January 18th, 2014) is the last day to enter the Momofuku Ando Day Photo Contest! The winner will be announced tomorrow. My Momofuku Ando Day  video will be up tomorrow!

My son Andreas (Andy) giving his thoughts on his favorite instant noodles as well as recommendations for garnish.

The Ramen Rater’s Top Ten Japanese Instant Noodles Of All Time 2014 Edition

It’s only a few days until Momofuku Ando Day, and what better time to introduce the very first Japanese Top Ten Instant Noodles Of All Time list? In 1958, Momofuku Ando initially brought these convenient products to the world. At first seen as an overpriced novelty, they’ve grown in popularity; 100 billion instant noodle products were enjoyed in 2012! Here are my favorites, manufactured in the instant noodle’s birthplace of Japan.

#10 – Nissin Chikin Ramen

This is the original instant noodle. Nissin had introduced ‘Roasted Ramen’ in the United States in the 1980s and my mom would cook them al dente and then drain them and fry with scrabled egg. Wonderful stuff! Roasted Ramen was discontinued, but we found out that Chikin Ramen was identical. Thus began my love of the instant noodle. There is no seasoning sachet; all the flavoring is infused into the noodle. Simple and delicious. Original review here

#9 – Acecook Comet Mori Yukino Tan-tan Men

Broad flat premium noodles and a very rich pork flavor broth are the hallmarks of this variety. The striking color and quality ingredients definitely tickled my taste buds. Original review here

#8 – Myojo Ippei-chan Yomise no Yakisoba Teriyaki Mayo Flavor

The noodles are thin and light with a soft chew to them and slight crumble to the texture. The flavor is semi-light with a bit of a teriyaki flavor. The mayonnaise somehow mystically binds everything together and gives it that ‘greasy noodle’ niceness which I find delectable. Original review here

#7 – Nissin Yakisoba

Wowie zowie this is truly great stuff – a great combo of flavor and texture! The noodles have a good consistency – soft with a light chewiness. The flavor is out of this world – everything I would ask for from yakisoba. The seaweed gives it a nice finish. Original review here

#6 – Sakurai Foods Sesame Noodles

The noodles are absolutely perfect – nice chewiness and perfect gauge. The broth is amazing – deep and luxuriant sesame flavor. It isn’t overly sesame flavored; its just the right amount. This is really great stuff. Original review here

#5 – Nissin U.F.O. (Unidentified Flying Object) Yakisoba With Wasabi Mayonnaise

The noodles are plentiful and have a nice texture – they’re rounded and kind of fluffy. The flavor is very nice; you start with a standard Worcestershire yakisoba taste. The wasabi mayonnaise has a good ‘zing’ to it. Of course, this is a very greasy dish, but that’s the point. The little sprinkles added a very nice seaweed/saltiness. Original review here

#4 – Sapporo Ichiban Sesame Ramen

The noodles are very good – the gauge on these is just slightly bigger than your baseline standard instant. Very nice chew. The broth is excellent – has a great sesame taste and doesn’t seem like they went overboard on sesame oil; it’s just right. The sesame seeds are a nice finishing touch. Original review here

#3 – Peyang Yakisoba

The guy who sent me these said these were ‘the soul food of Japan.’ The noodles are very light and bouncy. The yakisoba flavor is excellent – not too oily or overbearing. The vegetables come out clean with a satisfying crunch. The seaweed and white pepper give a final bit of flavor – a great accompaniment. Original review here

#2 – Nissin Raoh Backfat Rich Soy Sauce Flavor

The noodles were very nice – perfect chewiness and consistency. Reminds me of fresh ramen noodle varieties. The broth is strong and has a nice thickness. The broth is definitely rich. Has a deep soy flavor and nicely thicker than normal instant noodle broths. What’s more, it comes with a nice piece of pork which hydrates nicely and tastes really food! Original review here

#1 – Myojo Ippei-chan Yakisoba Japanese Style Noodles

The noodles come out so nicely (and authentically). The flavoring is great. Tastes just like yakisoba sauce, which has a Worcestershire taste with other flavors mixed in like tuna. The veggies? Crunchy cabbage works very well. The finishing touch of the mayonnaise mustard sachet is epic – gives it a nice moistness that has a crisp spicy bite. This stuff is excellent – definitely something I would consider gourmet or premium. Original review here