Instant ramen, a staple of convenience and affordability, has become one of the world’s most consumed foods, with over 100 billion servings eaten each year. Its journey from a post-war innovation to a global commodity, as detailed by Garritt C. Van Dyk of the University of Waikato, reveals a story of resilience, ingenuity, and cultural significance.

The origins of ramen trace back to 1910, when Ozaki Kan'ichi opened Rai-Rai Ken, Japan’s first Chinese restaurant owned by a Japanese national, in Tokyo’s working-class Asakusa district. Serving chūka soba—thin Chinese wheat noodles in a soy-flavored broth with roast pork, seaweed, and fish cake—the dish, enhanced by the ancient Chinese kansui technique for chewy, curly noodles, became a hit among urban workers and students. Its affordability and hearty nature made it a go-to meal as Japan urbanized.

World War II disrupted this culinary trend, with restaurant bans and food rationing. Post-war, US wheat imports to combat rice shortages fueled a black-market noodle trade via illegal food carts. Taiwanese immigrant Momofuku Ando, inspired by the sight of hungry crowds, sought to create an accessible, home-cooked noodle solution. In his backyard shed, Ando experimented with a noodle machine and wok, discovering that deep-frying noodles after observing his wife’s tempura technique could produce a shelf-stable product that cooked in just two minutes.

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On August 25, 1958, Ando launched “Instant Cook Chikin Ramen” under Nissin Corporation, branding it as “magic ramen.” Priced initially six times higher than traditional ramen, its convenience and protein content rivaled bread, and prices soon dropped as demand soared. In 1971, the introduction of polystyrene cup packaging made instant ramen even more accessible—just add hot water. Ando’s choice of “chikin” flavor ensured broad appeal across dietary preferences.

The term “ramen,” derived from the Chinese lāmiàn, became synonymous with Japan’s rolled and cut noodles, modeled after southern Chinese styles. Its cultural impact in Japan is profound, voted the nation’s most significant 20th-century invention in 1999, with two dedicated museums. Globally, Vietnam leads per capita consumption, followed by Korea and Thailand. Instant ramen’s versatility extends to US prisons, where it replaced cigarettes as currency post-2004 smoking bans, and even to space, with “Space Ram” designed for zero-gravity consumption in 2005.

In Thailand, Mama Noodles’ noodle index tracks economic trends, with sales rising during financial hardship. As food prices remain high globally, instant ramen’s affordability ensures its enduring relevance. From its working-class roots to its presence in outer space, instant ramen stands as a testament to innovation meeting necessity, feeding billions while shaping culinary and economic landscapes worldwide.

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