Posted on 01/06/2007 8:16:44 AM PST by csvset
The inventor of instant noodles, Momofuku Ando, has died in Japan, aged 96, of a heart attack.
Mr Ando was born in Taiwan in 1910 and moved to Japan in 1933, founding Nissin Food Products Co after World War II to provide cheap food for the masses.
His most famous product, Cup Noodle, was released in 1971.
Its taste and ease of preparation - adding hot water to dried noodles in a waterproof polystyrene container - have made it popular around the world.
Mr Ando said the inspiration for his product came when he saw people lining up to buy bowls of hot ramen noodle soup at a black market stall during the food shortages after World War II.
Noodles in space
He developed his first instant noodles, Chicken Ramen, in 1958.
The product came out as Japan recovered from the ravages of World War II and began a long period of economic expansion.
It was the masterstroke of providing a waterproof polystyrene container for the noodles that made his Cup Noodle an instant success in 1971.
Nissin has led the global instant noodle industry since then, selling 85.7 billion servings every year, according to Agence France Presse.
His firm also developed a version of Cup Noodle for Japanese astronauts to eat on the space shuttle Discovery in 2005.
In 1999, Mr Ando opened a museum in Osaka devoted to instant noodles.
He retired as Nissin's chairman in 2005.
Japanese newspapers and business people have been paying tribute to Mr Ando.
"He was a self-made man who developed an epoch-making instant noodle product and spread it to all corners of the world," Akio Nomura, chairman of the Osaka Chamber of Commerce and Industry, told Kyodo news agency.
Mr Ando remained active until just days before his death, giving a New Year's speech to Nissin employees and having a lunch of Chicken Ramen with company executives.
We lived in Japan in the mid 60s. I still eat it for many lunches.
When I was an undergraduate the local grocery had Top Ramen at ten packages for a dollar. I was so broke I asked the guy what he was charging for Medium Ramen.
Yes, it was sad to hear that Mr. Ando had pasta way...
LOL, been there!
LOL
Lol at your remark!
The noodles can sustain life if the flavor packet is discarded unopened.
I was thinking the same thing,...now does he get buried in the desert, a swamp or out at sea? (Or in Old Faithful for 2 minutes?)
Pot noodle ping...
My grad-school food groups consisted of beer, Ramen noodles, Pop-Tarts, and Funyuns. In that order.
I've always wondered why the Vatican hasn't capitalized on the idea and freeze-dries the Communion pack.
Oops! The Ramen Museum isn't in Tokyo, it's in Osaka. Likely why we didn't get to it when we were in Tokyo. ;o)
Ramen Coleslaw
INGREDIENTS
2 tablespoons olive oil
3 tablespoons white wine vinegar
2 tablespoons white sugar
2 tablespoons soy sauce
1 (3 ounce) package chicken flavored ramen noodles, crushed, seasoning packet reserved
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons sesame seeds
1/4 cup sliced almonds
1/2 medium head cabbage, shredded
3 green onions, chopped
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, whisk together the oil, vinegar, soy sauce, sugar, ramen noodle spice mix, salt and pepper to create a dressing.
Place sesame seeds and almonds in a single layer on a medium baking sheet. Bake in the preheated oven 10 minutes, or until lightly brown.
In a large salad bowl, combine the cabbage, green onions and crushed ramen noodles. Pour dressing over the cabbage, and toss to coat evenly. Top with toasted sesame seeds and almonds.
LOL LOL LOL!
LOL
When we started running out, we searched all over Houston -- and finally found them at Pier One Imports. It was several years before the items began showing up in grocery stores -- and the Kikkoman was watered-down... (And Pier One was into selling junky furniture and "dust-collectors"...)
Every time I cook up a batch of "China-soba", (aka "Ramen") my granddaughters are lined up -- waiting for their share.
~~~~~
Ando-Sama: Domo arigato goziamasu!
the last time I told the guy in the chinese restaurant No MSG..he nodded profusely but didnt understand what I was saying and I had to give myself an epi-pen shot..... ....this stuff is poison to a lot of people....and salt replaces it nicely....
After living on ramen noodles for years, I came up with this recipe for ramen chili as a change of pace:
3 packages ramen noodles, any flavor
large can of Bush's extra hot chili beans
mexican powder
pepper
green peppers and onions if desired
jalapenos
tobasco
a pile of ground beef
Brown ground beef. Drain. Or don't, I don't care.
Add can of chili beans, and 3/4 can of water.
Add pepper and a bunch of the mexican powder, stir.
Add onions and green peppers if you must. Definitely add the jalapenos and tobasco.
After it has boiled a while, throw out the ramen noodles. Or save for next time you make ramen chili.
Serve and eat.
And be happy you're not having ramen noodles again.
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