Cup Noodles: A Taiwanese Legacy

How one man’s bold invention changed the way the world eats.

Instant noodles are much more than a “saving grace” for students, workers, and families in need of a quick, inexpensive meal. Behind the colorful microwavable plastic bowls lies a story of innovation that revolutionized culinary convenience.

While these instant meals are deeply ingrained in Japanese culture, their origins trace back to a remarkable story of Taiwanese-born Momofuku Ando, an inventor who transformed food from his backyard shed in postwar Japan. It was the unity of Ando’s Taiwanese entrepreneurial heritage and his integration into Japanese society that supported Japan’s national relief efforts and later catapulted instant noodles to international success.

Momofuku Ando was born as Go Pek-Hok on March 5, 1910, in what is now Chiayi County, Taiwan, then known as Kagi under Japanese rule. Hailing from a wealthy family with Hokkien roots, his early life was marked by loss. Both of Ando’s parents died when he was a child, leaving him to be raised by his grandparents.

His grandfather owned a textile shop in Tainan that specialized in producing and selling kimonos, reflecting the cultural influence of Japanese colonial rule in Taiwan at the time. It was in this environment that Ando’s entrepreneurial spirit began to take shape. Observing the hard work and innovation required to sustain a small business, he was inspired to start his own business in Taipei using his father’s inheritance.

After founding a textile trading company, Ando moved to Japan in 1933 to study economics at Kyoto’s Ritsumeikan University. There he began exploring broader business opportunities in nearby Osaka. During this period, Ando’s entrepreneurial endeavors ranged from prefabricated housing and magic lantern projectors to running a school – ventures he recounts in his autobiography, How I Invented Magic Noodles.

Ando’s life took a difficult turn in 1948 when he was imprisoned for tax evasion, leading to the loss of his clothing company through bankruptcy. In his biography, Ando explains that he had provided scholarships for students, which at the time was considered a form of tax evasion.

Undeterred by these setbacks, he rebuilt his life by establishing a salt production business based in Ikeda, Osaka. The venture, which would later become Nissin Foods, would ultimately provide the foundation for his groundbreaking culinary innovation.

Following World War II, Ando, like many Taiwanese, faced a critical decision: retain citizenship with the newly established Republic of China (ROC) or integrate into Japan’s post-war society. Initially, Ando chose to remain an ROC citizen. It wasn’t until he married his second wife that he adopted the surname Ando, taking her family name, and became a naturalized Japanese citizen. This transition marked a pivotal point in his life, intertwining his Taiwanese heritage with his new identity in Japan.

The postwar Japan Ando was integrating with was characterized by food shortages and economic hardship. Japan’s Ministry of Health, with support from the United States, encouraged the consumption of bread made from imported wheat as a solution to the nation’s hunger crisis. Ando questioned why bread was promoted over noodles, a traditional Japanese food staple. The response from authorities was disheartening – noodle production was fragmented and insufficient to meet national demand.

This response sparked a vision in Ando, who believed that providing an affordable and culturally familiar food product could help address the food crisis. Despite having no prior experience in food production, he dedicated himself to the task of finding such a product. Ando experimented tirelessly in his backyard shed to develop a method of flash-frying noodles.

Inspiration struck one day as Ando watched his wife, Masako, fry tempura. He realized that the frying process could be adapted to noodles, removing moisture to preserve them and allowing for quick preparation. After months of trial and error, Ando unveiled the world’s first instant noodle product, “Chikin Ramen,” in 1958.

Initially, the chicken-flavored Chikin Ramen was considered a luxury product, priced at ¥35 – equivalent to a significant portion of a worker’s daily wage at the time, which was approximately ¥150 to ¥300 daily. Yet its convenience and flavor quickly won over the public, paving the way for instant noodles to become a household staple. To market the product Ando held public tasting events, drawing attention and piquing curiosity. These events played a crucial role in overcoming early challenges, including skepticism from investors and consumer hesitation over the product’s pricing.

A factory worker holds a box of “Chicken Ramen,” the first-ever instant noodle, at a Nisshin Shokuhin factory.

To infinity and beyond

While Chikin Ramen was a success in Japan, Ando had ambitions to make instant noodles a global phenomenon. During a trip to the United States in the 1960s, he observed Americans eating noodles in an unconventional way. Prioritizing practicality, they broke the noodles into cups, added hot water, and ate them with forks. This observation led Ando to develop a product that catered to Western habits. He further customized Cup Noodles by shortening the noodles, ensuring they were easier to eat with forks, and adapting preparation instructions to include microwaving – an accommodation for American households, where kettles were less common.

In 1971, Ando’s Nissin Foods introduced “Cup Noodles,” featuring instant noodles packaged in a waterproof polystyrene container. The innovative packaging not only made preparation easier but also kept the noodles warm and portable. The Styrofoam cup combined three functions: packaging, cooking, and eating, allowing consumers to prepare and eat noodles conveniently without needing additional dishes.

The launch of Cup Noodles marked a turning point for Nissin Foods and the instant noodle industry. By the early 1970s, instant noodles had transcended their origins as a Japanese innovation, evolving into a worldwide culinary sensation.

One of the most notable moments in Cup Noodles’ history occurred during the 1972 Asama-Sansō hostage crisis in Japan. Footage of police officers eating Cup Noodles during the standoff was broadcast nationwide, inadvertently serving as a massive advertisement for the product. This event solidified Cup Noodles as an icon of Japanese culture. Today, over 100 billion servings of instant noodles are consumed annually, highlighting the enduring appeal of Ando’s invention.

At the age of 94, Momofuku Ando invented “Space Ram,” adjusting the principle of simple preparation and long shelf-life to suit the dining environment in space.

Pursuing his long-held dream to innovate further, Ando invented “Space Ram,” a variation of instant noodles designed for astronauts to eat in weightless environments, at the impressive age of 94.

Momofuku Ando’s contributions to the food industry extend beyond his inventions. He established industry standards through organizations like the World Instant Noodles Association (WINA), which promotes fair competition and product quality worldwide. His legacy is also commemorated through institutions like the Momofuku Ando Instant Ramen Museum in Osaka, Japan, where visitors can learn about his life and work.

Despite his success, Ando remained humble and grounded throughout his life. He often credited his longevity – he lived to 96 – to playing golf and eating instant noodles daily. His stated belief that “Peace will come to the world when the people have enough to eat” reflects his extraordinary humanitarian spirit.

Momofuku Ando’s journey from Tainan to Osaka and his invention of instant noodles demonstrate the profound influence of Taiwanese resourcefulness on global cuisine. Through Ando’s vision, the world gained more than just a convenient meal – it embraced a symbol of resilience, ingenuity, and the universal comfort found in a warm bowl of noodles. Meanwhile, Taiwan’s ongoing contributions to the noodle industry, from premium air-dried noodles to viral noodle marketing campaigns, underscore its enduring role in shaping global food culture.