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The “Instant Ramen Tunnel” at the Cup Noodles Museum in Ikeda, Osaka, traces the evolution of Nissin Foods’ products over the years.
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A statue of Andō Momofuku. The attractions and displays at the Cup Noodles Museum teach visitors about who Andō was, his successes, and the importance of the entrepreneurial spirit.
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Andō in the 1930s. After graduating from high school, he worked briefly as a librarian before becoming an entrepreneur.
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Happy couple Andō Momofuku and his wife Masako in their later years.
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A life-size reproduction of Andō’s backyard workshop.
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Andō’s workshop, just 10 square meters in size. He used ordinary equipment and materials to develop his product.
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Chicken ramen was created using the principle of tempura.
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The first Chicken Ramen package. The package came with a transparent window displaying the noodles inside.
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A standard Cup Noodle lineup today. The excellent package design and logo have remained virtually unchanged since the product’s launch.
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Product development began with choosing a package for the noodles that would also serve as the preparation container and dining dish. This photo shows the cup’s inner structure; suspending the noodles above the base improves the cup’s durability.
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TV commercials boosted Cup Noodle’s popularity, as did the development of vending machines that also provided boiling water to prepare the product.
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“Space Ram” was produced in four flavors—soy sauce, curry, tonkotsu (pork broth), and miso—and featured various adaptations like bite-size noodle bunches.
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Andō shaking hands with astronaut Noguchi after his space mission.
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Andō lived by the motto that “food brings peace.” He was honored for his social contributions through food and for promoting the development of food culture, including local culinary traditions in Japan.
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The Cup Noodles Museum in the city of Ikeda, Osaka, features a kitchen where visitors can experience preparing Chicken Ramen, the inspiration for Andō’s inventions.
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