DOCSLIB.ORG

Momofuku Ando - Wikipedia, the Free Encyclopedia

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Momofuku Ando - Wikipedia, the Free Encyclopedia Momofuku Ando - Wikipedia, the free encyclopedia http://en.wikipedia.org/wiki/Momofuku_Ando Momofuku Ando From Wikipedia, the free encyclopedia ? Momofuku Ando Momofuku Ando (安藤百福 And ō Momofuku ), (March 5, 1910 – January 5, 2007) was the founder and chairman of Nissin Food Products Co., Ltd., and the inventor of world's first instant noodles and cup noodles. Ando was born Gô Pek-hok ( 吳百福) into a wealthy Taiwanese family in Kagi (now Chiayi), Taiwan in 1910, when Taiwan was a part of the Empire of Japan. Ando's parents died when he was at an early age, and hence he was raised by his grandparents in Tainan, Taiwan. His grandparents owned a small textiles store, and this inspired him to start his own textiles company using 190,000 yen, at the age of 22, in Yongleding ( 永樂町), Taipei. In 1933, Ando travelled to Osaka, Japan on business. After World War II, Ando became a Japanese citizen, and moved to Ando and the Fourth World Ramen Summit Japan, where he entered Ritsumeikan University and at the same Born March 5, 1910 time founded a small merchandising firm in Osaka with the Taiwan inheritance from his family. Died January 5, 2007 Osaka Prefecture After he lost his company due to a chain reaction bankruptcy, Ando founded what was to become Nissin in Ikeda, Osaka, Japan in 1948, starting off as a small family-run company producing salt. 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 Japanese people. 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. On August 25, 1958, at the age of 48, and after months of trial and error experimentation, Ando finally perfected his flash-frying method and invented the precooked instant noodle. Called Chikin Ramen (チキンラー ? メン ), after the original chicken flavour, it was originally considered a luxury item with a price of ¥35, [1] around six times that of traditional udon and soba noodles at the time. Ando began sales of the Cup noodles on September 18, 1971. As prices dropped, ramen soon became a booming business. An estimated 70 billion servings were sold in 2004. As of 2007, Chikin Ramen is still sold in Japan and now retails for around ¥60, or approximately one third the price of the cheapest bowl of Chikin Ramen noodles in a Japanese restaurant. 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. He was also the chairman of the International Ramen Manufacturers' Association and the Momofuku Ando Instant Ramen Museum is named for him. According to the Financial Times, Ando’s invention of Cup Noodles in 1972, 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, puting them into a cup, and dousing hot water over the noodles. They also ate them with a fork instead of chops. 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. [2] Although of Taiwanese origin, Ando always considered himself Japanese, and had very little contact with Taiwanese expatriates in Japan. He was repeatedly honored with medals by the Japanese government and the emperor, including The 1 of 2 16 Jan 2007 5:06 PM Momofuku Ando - Wikipedia, the free encyclopedia http://en.wikipedia.org/wiki/Momofuku_Ando Order of the Rising Sun, Gold and Silver Star, Second Class, in 2002 which is the second most prestigious Japanese decoration for Japanese civilians. Ando died on January 5, 2007 of heart failure in Osaka Prefecture at the age of 96. Ando was survived by his wife Masako, two sons and a daughter. Ando claimed that the secrets of his health were playing golf and eating Chikin Ramen almost everyday. He was said to have eaten Ramen until the day before he died. [3] References 1. ^ RCC ラジオ－土曜はドドーンと満員御礼 (http://www.1350.jp/manin//beppin/200608.htm) (Japanese) . RCC Broadcasting. Retrieved on 2007-01-08. 2. ^ Obituary: Momofuku Ando (http://www.ft.com/cms/s/8bbeb216-a443-11db-bec4-0000779e2340.html) . Financial Times. Retrieved on 2007-01-17. 3. ^ 安藤百福さん 死去前日、社員とチキンラーメン雑煮 ("Mr. Ando ate Chikin Ramen with colleagues the day before he passed away.") (http://www.sankei.co.jp/seikatsu/shoku/070106/shk070106000.htm) (Japanese) . The Sankei Shimbun Web-site. Retrieved on 2007-01-10. External links Ando dies at 96. Food Portal (http://www.theage.com.au/news/world/instant-noodle-inventor-dies-at-96/2007/01/06/1167777312340.html) Inventor of instant noodles dies (http://news.bbc.co.uk/2/hi/asia-pacific/6237013.stm) (BBC) Ando dies at 96. (http://www.yomiuri.co.jp/dy/national/20070106TDY01004.htm) (Japanese) Instant noodle inventor dies at 96 (http://www.fijitimes.com/story.aspx?id=54743) Mr. Noodle (http://www.nytimes.com/2007/01/09/opinion/09tue3.html?ex=1325998800&en=5e351e668da0b093&ei=5090) , Appreciation, New York Times, January 9, 2007 Noodles Museum (http://www.japanvisitor.com/index.php?cID=361&pID=1266) , Nissin Instant Ramen Noodles Museum, JapanVisitor, January 14, 2007 Obituary: Momofuku Ando (http://www.ft.com/cms/s/8bbeb216-a443-11db-bec4-0000779e2340.html) , Financial Times - Obituary: Momofuku Ando, January 15, 2007 Retrieved from "http://en.wikipedia.org/wiki/Momofuku_Ando" Categories: Articles with unsourced statements | Japanese inventors | Japanese businesspeople | Taiwanese Japanese people | 1910 births | 2007 deaths | Deaths from cardiovascular disease This page was last modified 06:52, 16 January 2007. All text is available under the terms of the GNU Free Documentation License. (See Copyrights for details.) Wikipedia® is a registered trademark of the Wikimedia Foundation, Inc., a US-registered 501(c)(3) tax-deductible nonprofit charity. 2 of 2 16 Jan 2007 5:06 PM.
Load more

Recommended publications
  • Shifting Perceptions of Instant Ramen in Japan During the High-Growth Era, 1958–1973
    IJAPS, Vol. 8, No. 2 (July 2012), 13–31 SHIFTING PERCEPTIONS OF INSTANT RAMEN IN JAPAN DURING THE HIGH-GROWTH ERA, 1958–1973 George Solt1 New York University, United States email: [email protected] ABSTRACT Instant ramen attained national prominence in Japan beginning in 1958 with the release of the first nationally advertised brand, Chikin Ramen, produced and sold by Momofuku Ando's Sanshī Shokuhin, later to be renamed the Nissin Foods Corporation. From the time of its release, instant ramen became one of the most widely advertised products in Japan. The industry, led by Nissin, was exceptionally successful in utilising marketing campaigns to capitalise on social transformations. The advertisements of the Nissin Foods Corporation are particularly useful indicators of shifts in social organisation, reflecting the transformation of norms and sensibilities occurring in Japan during the fifteen years following the introduction of the emblematic food of convenience. Nissin Foods Corporation reinvented its product and shifted advertising emphasis frequently to accommodate the changing milieu with respect to convenience foods. Initially marketed as a healthy meal full of essential vitamins and nutrients that provided an alternative to cooking for busy housewives, instant ramen quickly became a defining product symbolic of postwar youth culture in the 1960s. By tracing the shifts in instant ramen advertising from the earliest ads in newspapers to later spots on television, the essay will examine the evolving form and content of instant noodle advertising in Japan to illuminate the connections between popular food trends and larger social and political changes related to family organisation, nutritional science and projections of national identity.
    [Show full text]
  • News from Northeast Asia Continued the Japanese Empire and Naturalization of a Taiwanese As Was Not a Difficult Problem
    The Newsletter | No.75 | Autumn 2016 20 | The Region News from Northeast Asia continued the Japanese Empire and naturalization of a Taiwanese as was not a difficult problem. The manufacturing process sprinkle the seasoning over the noodles, and add hot water. a Japanese citizen prompted the invention of instant ramen. was relatively simple: he poured the water mixed with Momofuku Ando’s son and current president of Nissin According to Ando’s biography, he came upon a 20–30 salt and soy sauce on wheat flour, kneaded the dough, Food Products, Koki Ando (b. 1947) posed the question of meter queue in front of a black market food stall on a cold spread it thinly, and drew noodle strips from the machine. how instant ramen, a processed food product, could become winter’s night; they were all waiting to buy a bowl of ramen. The problem, however, lay in the quality of the flour. a global hit. His own answer? “In every country, there is a cook “The faces of the people who were slurping warm ramen From 1955, the US government provided aid mostly with who did his best to recreate [in ramen] the taste inherited in looked happy. The Japanese really like noodles. Looking at non-processed wheat, explaining the change as being that country for generations. The product itself is convenient the line in front of the stall, Ando got a feeling that there was due to the large stock of wheat in the United States. and easy to localize. In this way, ramen swiftly penetrated a big demand hiding there.
    [Show full text]
  • Momofuku Ando, 96, Dies; Invented Instant Ramen - New York Times
    Momofuku Ando, 96, Dies; Invented Instant Ramen - New York Times http://www.nytimes.com/2007/01/09/business/worldbusiness/09ando.h... HOME PAGE MY TIMES TODAY'S PAPER VIDEO MOST POPULAR TIMES TOPICS Free 14-Day Trial Welcome, kw-poon World Business Business All NYT WORLD U.S. N.Y. / REGION BUSINESS TECHNOLOGY SCIENCE HEALTH SPORTS OPINION ARTS STYLE TRAVEL MEDIA & ADVERTISING WORLD BUSINESS YOUR MONEY DEALBOOK MARKETS COMPANY RESEARCH MUTUAL FUNDS STOCK PORTFOLIO Momofuku Ando, 96, Dies; Invented Instant Ramen More Articles in Business » By DENNIS HEVESI MOST POPULAR Published: January 9, 2007 E-MAIL E-MAILED BLOGGED SEARCHED PRINT Momofuku Ando, who — to the delight of dormitory students and 1. Modern Love: What Shamu Taught Me About a other kitchen-resistant customers worldwide — invented those small REPRINTS Happy Marriage 2. Anywhere the Eye Can See, It’s Likely to See an Ad packets of preflavored dried noodles that require just a three-minute SAVE boil, died Friday at a hospital in Osaka, Japan. Mr. Ando, the founder 3. Questions Couples Should Ask (Or Wish They Had) SHARE Before Marrying of the Nissin Food Products Company, was 96. 4. Op-Ed Contributor: The Mentally Ill, Behind Bars 5. Digital Domain: Want an iPhone? Beware the Enlarge This Image The cause was heart failure, said Larry iHandcuffs Lampel, the company’s senior resources 6. Fitness: When It’s O.K. to Run Hurt manager at its American headquarters 7. Guangzhou Journal: In City Ban, a Sign of Wealth and Its Discontents in Gardena, Calif. 8. U.S. and Iraqis Are Wrangling Over War Plans 9.
    [Show full text]
  • Instant Noodles As Quotidian and Ubiquitous
    IntroDuction Instant Noodles as Quotidian and Ubiquitous Instant ramen noodles—tasty, convenient, cheap, shelf stable, and indus- trially produced (unlike “real” ramen noodles)—are consumed by huge numbers of people worldwide. Invented by Momofuku Ando in 1958, apparently to assist his war-torn Japanese compatriots, they have become so pervasive and commonplace that our friends often expressed surprise at our interest in them. “Why study them?” one asked. “My kids grew up on them.” Were they, in other words, significant enough to be of any particular interest, to be informative about anything of importance? The Noodle Narratives, written by three anthropologists—Deborah and Fred from the United States and Tatsuro from Japan—is our answer to this question and a demonstration that instant noodles are perhaps one of the most remarkable foods ever. The fact that instant noodles are so quotidian and ubiquitous is note- worthy. Their mass-produced ingredients are inexpensive as well as widely available and, for most of the world’s population, broadly acceptable: wheat, vegetable oil, and assorted flavorings, usually includ- ing salt, monosodium glutamate (MSG), a meat or chicken essence, sugar, and flavorings readily blended for local preferences. The World Instant Noodles Association (WINA), created to improve the quality of instant noodles and increase their consumption worldwide, estimates that 95.39 billion packages and cups of instant noodles were sold dur- ing 2010 across an impressive range of markets.1 Almost everyone eats or has eaten instant noodles. 1 Errington - 9780520276338.indd 1 21/05/13 9:33 PM 2 | Introduction Instant noodles are so inexpensive and widespread that they can be used as economic indices.
    [Show full text]
  • Anr 1203 01.Pdf
    Annual Report 2012 2012 Report Annual NISSIN FOODS HOLDINGS Annual Report 2012 INVESTOR INFORMATION (NISSIN FOODS HOLDINGS CO., LTD.) As of March 31, 2012 (U.S.$1=¥82.19) Date of Establishment DISTRIBUTION OF OWNERSHIP AMONG SHAREHOLDERS September 1948 Number of Employees 423 (parent company) L Financial Institutions 24.80% WE ARE 7,533 (consolidated basis) L Other Corporations 41.79% Common Stock L Foreign Corporations 14.89% L Individuals and Other 12.30% Authorized: 500,000,000 shares Treasury Stock 6.22% PROUD OF Issued: 117,463,685 shares L Number of Shareholders: 44,188 (Excluding owners of odd-lot shares) PRINCIPAL SHAREHOLDERS OUR PRODUCTS Paid-in Capital ¥25,123 million ($306 million) Number of Percentage of Shares Held Total Shares Name (Thousands) Outstanding Stock Listings Ando Foundation 7,904 6.72% Tokyo Stock Exchange and Mitsubishi Corp. 7,800 6.64 Osaka Securities Exchange ITOCHU Corp. 7,800 6.64 (Ticker Code: 2897) State Street Bank and Trust Company 7,201 6.13 Independent Auditors Ando International Y.K. 4,000 3.40 Mizuho Corporate Bank, Ltd. 3,375 2.87 Deloitte Touche Tohmatsu LLC Japan Trustee Services Bank, Ltd. (Account in Trust) 2,775 2.36 Transfer Agent The Bank of Tokyo-Mitsubishi UFJ, Ltd. 2,629 2.23 Mizuho Trust & Banking Co., Ltd. ONO PHARMACEUTICAL CO., LTD. 2,460 2.09 2-1, Yaesu 1-chome, Chuo-ku, Tokyo, Japan EZAKI GLICO CO., LTD. 2,361 2.00 Total 48,305 41.12 Note: In addition to the above, the Company holds 7,291,193 shares of treasury stock.
    [Show full text]
  • The Birthplace of Instant Noodles Osaka Ikeda
    THE BIRTHPLACE OF INSTANT NOODLES OSAKA IKEDA On August 25, 1958, Momofuku Ando invented the world's first instant noodles, Chicken Ramen, after undertaking repeated research using ordinary tools in a little shed he had built in his backyard in Ikeda-shi, Osaka. Realizing the need to transcend cultural boundaries to popularize instant noodles worldwide, Momofuku gathered an array of wisdom and innovative ideas to invent CUPNOODLES, transforming “made in Japan” instant noodles into a global food. The CUPNOODLES MUSEUM delivers a message to visitors on the importance of inventiveness and discovery by introducing the history of instant noodles, a new food culture. Interior view of the work shed where instant noodles were invented Noodles On a fact finding trip to America, Momofuku observes super- market buyers breaking up Chicken Ramen noodles,putting them in a cup, pouring in hot water, and then eating them with a fork. It was then that Momofuku realized that moving past conceptions about how we eat was the key to making instant noodles a global food. By bringing together all sorts of wisdom and innovative ideas, CUPNOODLES transformed Momofuku Ando was born on March 5, 1910. “made in Japan” instant noodles into a global food. He established Nissin Food Products and founded the Ando Foundation. In 1958 Momofuku invented Chicken Ramen, the world’s first instant noodles, creating the instant noodle industry. In Pursuing his long held dream to invent instant noodles 1971, he invented CUPNOODLES, the world’s first instant that can be eaten in space, Momofuku started work on noodles served in a cup.
    [Show full text]
  • Brochure En.Pdf
    8-25, Masumi-cho, Ikeda-shi, Osaka 563-0041 The museum opened to the public on November 21, 1999 as the world’s first memorial hall of instant General Information: Reservations: 072-752-3484 072-751-0825 noodles. In November 2004 and March 2015, the (9:00 a.m. ~ 4:00 p.m. (10:00 a.m. ~ 4:00 p.m. building was renovated and enlarged, and facilities museum holidays excluded) museum holidays excluded) and exhibits were enriched. Reservations cannot be made at this number. [Website] http://www.instantramen-museum.jp (for both PCs and mobile phones) 1st 1958 Momofuku Ando Chicken Ramen (1910~2007) In a small shack he built behind his home in Ikeda, Osaka, Momofuku Ando began Born March 5, 1910 development of ramen that could be quickly prepared and eaten at home just by Museum Information Founder of Nissin Food Products adding hot water. He worked alone for an entire year, without taking a single day off and sleeping only four hours a night. Chicken Ramen, the result of many trial Founder of the Ando Foundation and error experiments, was dubbed "magic ramen" and immediately became a Nearest Train Station: Route 176 He graduated from Ritsumeikan University with degree in “Ikeda Station” on the Hankyu Takarazuka line To popular sensation. Takarazuka Ikeda (approximately a 20 min. ride from Hankyu Umeda Hankyu Ikeda Station City Economics, and later also received an Honorary Doctorate Office Station via express train). The museum is approximately Hankyu Takarazuka Line Sumitomo Mitsui from Ritsumeikan University. He invented the world’s first instant a 5 min.
    [Show full text]
  • Japanese Noodles
    Vol. 32 No. 4 January 2019 Kikkoman’s quarterly intercultural forum for the exchange of ideas on food THE JAPANESE TABLE 4 CLOSE-UP JAPAN: Japanese Mushrooms — Japanese Noodles 5 JAPANESE STYLE: Ramen Wafu Dressing by Ayao Okumura TASTY TRAVEL: Shizuoka Oden Our 2018 series on Japanese noodles has taken a wide-ranging look — at the distinctive histories and traditions of somen, udon and soba. 6 With this issue, we conclude with ramen, one of the country’s most MORE ABOUT JAPANESE COOKING: popular noodles, which has fast become a global favorite. Ramen-Style Cellophane Noodle Soup with Simmered Pork Ramen Salad — 8 KIKKOMAN TODAY: KIKKOMAN LIVE KITCHEN TOKYO Kikkoman Opens Fusion Concept Restaurant Japanese Noodles Ramen Ramen noodles are made by adding about twenty Chinese restaurants in in the Great Kanto Earthquake of alkaline water to flour that has a Yokohama which invariably served 1923, portable stalls serving Shina protein content of 9 percent to noodle dishes, including chashao soba proliferated, and the popularity 11.5 percent. Typically, ramen tangmian soup noodles with sliced of the dish was assured. noodles are boiled, drained, added pork, and rousi tangmian soup Far to the north in Hokkaido, to a seasoned soup made from noodles with thin pork strips. Not the Chinese restaurant Takeya meat stock, and served with only Chinese, but Japanese locals opened in the city of Sapporo in various toppings. patronized these shops, where the 1921, across the street from a Japanese referred to noodle dishes as university. A Chinese chef at the China Origins Nankin soba. restaurant concocted a delicious The roots of ramen can be traced In 1910, a retired Japanese version of rousi tangmian that was back to China, whose noodle-eating customs offi cial who had been authentically Chinese and much food culture was introduced in working in Yokohama opened his sought-after by Chinese exchange Japan during the 1860s, when Japan own Chinese restaurant in the students studying at the university.
    [Show full text]
  • Bibliography for Magic Ramen: the Story of Momofuku Ando Written by Andrea Wang, Illustrated by Kana Urbanowicz
    Bibliography for Magic Ramen: The Story of Momofuku Ando Written by Andrea Wang, Illustrated by Kana Urbanowicz Quote Sources: “What are they waiting for?”: Raskin, Andy. The Ramen King and I: How the Inventor of Instant Noodles Fixed My Love Life. New York: Gotham, 2009. “The world is peaceful only when…”: Interview with Momofuku Ando. “Nissin Noodles—The Instant Meal with a Lasting Legacy—Healthy Lunch?” episode of J-Tech: Innovation and Evolution broadcast by NHK World. https://www.youtube.com/watch?v=fqseyLw2Flg. “Wouldn’t it be wonderful…”: Interview with Momofuku Ando. “Nissin Noodles—The Instant Meal with a Lasting Legacy—Healthy Lunch?” episode of J-Tech: Innovation and Evolution broadcast by NHK World. https://www.youtube.com/watch?v=fqseyLw2Flg. “…anywhere, anytime”: Interview with Momofuku Ando. “Nissin Noodles—The Instant Meal with a Lasting Legacy—Healthy Lunch?” episode of J-Tech: Innovation and Evolution broadcast by NHK World. https://www.youtube.com/watch?v=fqseyLw2Flg. “The key to the preparation of food is balance.”: Ando, Momofuku. The Story of the Invention of Instant Ramen: My Resume. Translated by Virgilio Calaguian. Osaka, Japan: Nissin Food Products Corporate Communications Division. 2002. “That’s it!”: Ando, Momofuku. The Story of the Invention of Instant Ramen: My Resume. Translated by Virgilio Calaguian. Osaka, Japan: Nissin Food Products Corporate Communications Division. 2002. (Translation as “yatta” courtesy of Yasuko Hirokane-Fordiani, who is Japanese American and spent her childhood in Japan.) “Mahō no ramen. Magic ramen!”: Ando, Momofuku. The Story of the Invention of Instant 1 Ramen: My Resume. Translated by Virgilio Calaguian. Osaka, Japan: Nissin Food Products Corporate Communications Division.
    [Show full text]
  • The Comparison of Taiwanese Instant Noodles and Korean Ramyeon
    投稿類別：英文寫作類 篇名： Good Taste in Three Minutes－ The Comparison of Taiwanese Instant Noodles and Korean Ramyeon 作者： 陳郁雯。國立北港高中。應外三 陳美玲。國立北港高中。應外三 指導老師： 周涵妮老師 Good Taste in Three Minutes I. Introduction I.1. Research Background Due to the advance of food processing technology, the flavors of instant noodles is getting more and more diversified. Instant noodles have become an indispensable meal for us to live a fast-paced life. According to the statistics from World Instant Noodles Association, Korean people is listed No.1 who loves eating instant noodles the most. Based on the latest United Nations estimates, the total population of South Korea is around 50 million. Koreans consume over 3.5 billion bags of instant noodles per year. Compared with Korea, Taiwan is ranked No.6. Taiwanese people have purchased 1.1 billion bags of instant noodles in a year. Instant noodles have brought the great commercial possibility, which arouses our learning desire to know why people are so captivated by instant noodles and tell the differences between the Korean ones and Taiwanese ones. I.2. Research Process 1 Good Taste in Three Minutes II. Thesis II.1. Taiwanese Instant Noodles Instant noodles could be traced back to 1950s. Instant noodles, also called “timely noodles” or “convenience noodles,” literally means people can soak it in the hot water before eating it. Instant noodles were first introduced in Taiwan by a Japanese-Taiwanese inventor Momofuku Ando of Nissin Foods in Japan in 1958. According to the data from the International Ramen Manufacturers Association, Taiwan is the twelfth biggest instant noodle market, with the annual NT$10 billion in sales.
    [Show full text]
  • Past Forward JUNE 21-27, 2015
    22 past forward JUNE 21-27, 2015 :: Vikram Doctor n Sunday, March 7, 1954, The Times of In his book India (ToI) carried a long article on man- The Untold made rice in Japan. It wrote about the History of acute shortage of rice in a nation still re- Ramen the covering from World War II and more historian Orecent disasters, like two typhoons that George Solt had ravaged its rice growing areas: writes of how ramen has “Against the average annual rice crop of often been 9,700,000 tons, only 8,022,000 tons appropriated were harvested.” by belligerent In its years of overseas expansion Ja- right-wing pan simply diverted rice from its colo- nationalists nies in Korea and China. But that option as a symbol was no longer available — imports now of Japan had to be paid for at a high cost. Yet the end of the war meant that more had to be fed, since the Japanese who had been India too, at least until the recent Maggi fighting for or running the Empire had debacle — the answer would be noodles. now come home. A desperately hungry The Rise A Japanese entrepreneur named Mo- country was looking for solutions and mofuku Ando would claim this insight one seemed to be wheat made into rice- for himself. Much of what Ando claimed shaped pellets, like the small Italian about his early life, including his name pasta called orzo. and nationality, is less than reliable — he It was an odd article for ToI to feature was probably Taiwanese and named Wu so prominently, but perhaps there was a of Ramen Bai-fu.
    [Show full text]
  • Magic Ramen the Story of Momofuku Ando
    Teacher’s Guide for Magic Ramen The Story of Momofuku Ando Written by Andrea Wang Illustrated by Kana Urbanowicz Teacher’s Guide created by Anna Chan Rekate, 2019 About the Book Inspiration struck when Momofuku Ando spotted long lines for a simple bowl of ramen following World War II. Magic Ramen tells the true story behind the creation of instant ramen. For years, he dreamed about making a ramen noodle soup that was quick, convenient, and tasty for the hungry. Peace follows from a full stomach, he believed. Day after day, Ando experimented. Night after night, he failed. But Ando kept experimenting. With persistence, creativity, and inspiration, Ando succeeded. This is the true story behind one of the world's most popular foods. About the Author Andrea Wang Like Momofuku Ando, Andrea Wang has tried her hand at different careers. After graduate school, she became an environmental consultant and helped clean up polluted places all over the state of Massachusetts. After she had a family, she rekindled her old dream of being an author and has never looked back. She has written seven non-fiction books for libraries and schools. They are about people (Malala Yousafzai), places (Georgia, Maine, and Asia), animals (gorillas), and about fossil fuel pollution. Her first fiction picture book, The Nian Monster, was published in December 2016. It was selected as an Asian/Pacific American Awards for Literature honor book in 2017. Magic Ramen: The Story of Momofuku Ando, her second picture book, is a non-fiction biography of the inventor of instant ramen and the famous Cup Noodles.
    [Show full text]