This epoch-making invention stuns the Japanese industry, where the instant noodle was first developed 60 years ago
TOKYO, Aug. 21, 2018 /PRNewswire/ — In 1958, Japan’s Momofuku Ando, inspired by his wife’s fried tempura, invented the world’s first generation of instant noodles. 60 years later on August 21, Japan, the birthplace of instant noodles, faces the latest challenge toward the evolution of instant noodle technology, with the epoch-making launch of Chinese instant noodle maker Jinmailang’s Laofanjia Instant Noodle Shop Noodles in Tokyo. Drawing inspiration from Chinese traditional diet culture, Jinmailang reinvented the product using Chinese noodle steam and boil technology.
Mr. Fan Xian Guo the CEO of the Jin mai lang, show the new product with Japanese Ramen master and fashion idol.
From Japanese frying techniques to Chinese noodle steam and boil technology, from its origin in Japan to reinvention in China, after 60 years of development, the instant noodle industry is witnessing a major transformation. With Laofanjia Instant Noodle Shop Noodles, Jinmailang achieves a quantum leap in technology, from "Made in China" to "Created in China", as the new technology represents a paradigmatic shift from the traditional frying approach, restoring the full flavor of noodle shop noodles and giving birth to a second, new generation of instant noodles.
On the eve of the 18th World Instant Noodle Summit to be held in Osaka, the press conference of Chinese noodle steam and boil technology themed on "Reinventing Instant Noodles after 60 Years, Instant Noodles Enter the Era of Instant Noodle Shop Noodles" was held in Tokyo’s Ginza district on August 21, attracting the attention of numerous local media.
During the launch event, Jinmailang founder Fan Xianguo shared the story behind the new product. As a food connoisseur, Mr. Fan has devoted himself to the research of traditional Chinese food culture for decades. Inspired by the tradition of steaming buns and boiling noodles found in Chinese households, he created Laofanjia Instant Noodle Shop Noodles through a combination of steaming and boiling processes. The new product maintains to the fullest the soft and chewy texture as well as the nutrients of traditional boiled noodles. Now, any consumer anywhere in the world at anytime can enjoy the freshly cooked taste of noodle shop noodles. After trying the new noodles at the launch, a leading Japanese noodle chef immediately gave them two thumbs up, proclaiming the taste to be just as soft and chewy as noodles freshly cooked in a noodle shop.
As one of the world’s top gourmet cultures, China has a long-established tradition of steamed and boiled foods. As Gushikao, a collection of papers on Chinese classical studies, records, "Since the reign of the Yellow Emperor (circa BCE 2717), the Chinese people have had a tradition of steaming rice and boiling porridge." As such, steaming and boiling, a culinary tradition dating back several millennia, is a cultural DNA that has been kept alive from generation to generation. The epoch-making non-fry steam and boil process was inspired by Chinese cooking techniques handed down over thousands of years. This new product, which faithfully reproduces the flavor as well as the soft and chewy texture of noodles freshly served in a restaurant, is being hailed by the media as a reinvention of instant noodles. Jinmailang plans to launch the Laofanjia Instant Noodle Shop Noodles in supermarkets across Japan and share the Chinese culture of steaming and boiling with consumers in and outside China.
Photo – https://photos.prnasia.com/prnh/20180821/2213913-1