The cup had a pull-back lid inspired by a container of macadamia nuts Ando had eaten on his transpacific flight. Different flavors were placed atop the noodles to help them cook better and make them look like a fuller meal. On the go becomes all the rageĪfter much trial and error, the Nissin team devised a way to wrap a plastic foam cup around dried noodles placed in the center for easy expansion. When Ando returned to Japan, he set out to craft a new product inspired by this American preparation technique to sell in Japan. He was surprised to see Americans break packs of dried noodles into pieces, put them into cups and pour boiling water over them, rather than prepare Chikin Ramen in a pot and then serve it in a bowl. So in 1966 he traveled to the United States to promote Chikin Ramen. Ando believed instant ramen could do the same. at that time, Japanese foods like sukiyaki – beef and vegetables cooked in a hotpot – were in vogue because they seemed exotic yet fit the general American palate. Ando then sought a new market for instant ramen: the United States. In the mid-1960s, Japanese sales of his Chikin Ramen – and spinoff products like “ Spagheny,” an instant spaghetti created in 1964 – declined, in part, because of market saturation. Chikin Ramen caught on and later became one of the most prevalent foods in postwar Japan. His solution was to take his product directly to the public through tasting events. Ando chose chicken for the first flavor because chicken soup seemed rich, nutritious and American.īecause Ando’s “Chikin Ramen” cost six times the price of a bowl of fresh noodles, he had trouble attracting investors. Seasoning powder and dehydrated toppings could be added, making countless flavor combinations possible. He then realized that fried and dried noodles could be remoisturized when boiled. While observing his wife, Masako, frying tempura, he noticed that oil removed the moisture. The noodles were made from wheat flour donated by the United States to make bread, a food more filling but less common in the Japanese diet.Īndo wanted to make noodles people could easily eat at home, so he built a laboratory shed in his backyard.Īfter several failed attempts, inspiration struck in 1958. In war-torn Japan, Ando watched people line up to purchase cheap bowls of noodles from stands in black markets. It is a story widely told in Japan: Cup Noodles were created by the same person who invented instant ramen, Ando Momofuku, who, in 1948, founded Nissin Foods.Īndo was born in Japan-occupied Taiwan and moved to Osaka in 1933. To me, Cup Noodles tell a story of crossing cultures, and their transpacific journey reveals how Japan has viewed America since World War II. I research how products move between America and Japan, creating new practices in the process. 18, 1971, with an English name, the “s” left off because of a translation mistake – are portable instant ramen eaten with a fork straight from their white, red and gold cups. Responsible development of new plantingsĨ.See a container of Cup Noodles at a convenience store and you might think of dorm rooms and cheap calories.īut there was a time when eating from the product’s iconic packaging exuded cosmopolitanism, when the on-the-go meal symbolized possibility – a Japanese industrial food with an American flair.Ĭup Noodles – first marketed in Japan 50 years ago, on Sept. Responsible consideration of employees and of individuals and communities affected by growers and mills.ħ. Environmental responsibility and conservation of natural resources and biodiversityĦ. Use of appropriate best practices by growers and millersĥ. Commitment to long-term economic and financial viabilityĤ. Compliance with applicable laws and regulationsģ. We will comply with the following principles as a basis for palm oil procurement and in the United States, we will continue to work with the RSPO and our palm oil suppliers to achieve complete transition to sustainable palm oil by 2020.Ģ. We will respect human rights throughout our supply chain and will establish transparency and traceability by joining the Roundtable on Sustainable Palm Oil (RSPO). The Toyo-Suisan Group will comply with the laws and regulations of each country and will strive to protect rainforests and high carbon stock areas. We will address these concerns by adopting the palm oil procurement policy outlined below. The Toyo-Suisan Group is sincerely concerned about the impact of the palm oil industry on the environment and society.
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