Next time you’re in Osaka, consider visiting the Monofuku Ando Memorial Ramen Museum, a sprawling facility commemorating the achievements of the Taiwan-born Japanese inventor of instant ramen. In the postwar years, Japanese were eating bread made with wheat flower brought in by the occupying U.S. military, and Momofuku (then operating a small business extracting salt from seawater) wondered why they didn’t eat noodles instead, which were more familiar to the Japanese people. In 1957, a bank he was director of went under, taking his personal finances down along with it. In order to get out of debt, he returned to his idea about noodles, trying to find a more convenient way to prepare them. The result was Chikin [sic] Ramen, a delicious chicken flavored raman that’s still being sold after fifty years. (I had some for lunch today.) At the museum, you can see different varieties of Cup Ramen from around the world, like broccoli ramen from Germany or curry flavored noodles from India, which are made without the soup base so that the noodles can be eaten with the hands, as is the custom in that country. Cup Ramen in all Western countries have noodles that are shorter than in Japan, to make them easier to eat with a fork. The museum sports a virtual reality room showing what happens as ramen is made, from the viewpoint of the raman itself, and afterwards you can mosey up to the Instant Ramen Bar and order some ramen with custom toppings that you can specify. (One of the most popular flavors is Seafood Milk, ugh…)
