![]() ![]() Most instant noodles today still go through this flash-frying process. Once that extra water is boiled out, the noodles are much less likely to spoil, often lasting six months without any refrigeration. When you're ready to eat the noodles and you mix in hot water, the water rushes into these small pockets, permeating the noodles much faster than normal.Īs already mentioned, flash-frying ramen also greatly extends its shelf live. This flash-frying boils away the water inside the noodles so quickly that it leaves lots of tiny holes. Ando thought this would better preserve the noodles, which it did, but it also opened the door for instant cooking.Ĭitrus crisis: As an iconic Florida crop fades, another tree risesĪfter being boiled, flavored, and dried, the noodles were deep-fried in oil for two minutes at 320 degrees Fahrenheit, according to the Japanese news outlet Nippon. He spent months testing out flash-frying, a process by which you cook with very hot oil for short amounts of time. So Ando sat down and started experimenting. "Peace will come to the world when all its people have enough to eat," he later said. Why not ramp up production of noodles, a more traditional Japanese dish? Officials told him that, since the war, the Japanese noodle industry couldn't handle the demand. The government imported bread from the United States, which Mr. After World War II, Japan experienced intense food shortages. He mastered this modern ramen in an attempt to feed his countrymen. It took him months of scientific tinkering to invent noodles that cooked almost instantly. Not many foods can be considered "inventions," but ramen innovator Momofuku Ando was very proud of his creation. ![]() Their answer? Not the digital camera, the Walkman, the bullet train, or the Prius hybrid car. ![]() In the year 2000, a polling firm asked Japanese citizens what they thought was the country's greatest invention of the 20th century. ![]()
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