Perhaps we deserve to thank Mamofuku Ando, the Japanese-born Taiwan 1911. Thanks to hard work and his labors we are now able to enjoy the delights of instant noodle. Fast food with a lot of fans, who entered Indonesia in the mid-1960s.
Here's the story ...
Left his parents, Ando 3-year-old had to help her grandmother take care of the house. Runny-nosed toddlers and even then must keep the store. Not to mention the need to wash clothes and mamasak. Positive result, he became good at cooking, otherwise neglected school.
Being a trader is a fantasy-angannya. Heritage with his parents was used to trade knitted garments in Taiwan and Osaka, Japan. His efforts were fairly advanced. He was able to return to school that had graduated abandoned.
But then he was accused of corruption in the trafficking of weapons and aircraft parts. He was then thrown in prison. After 2 years of living in the hotel without cost, he was released. In 1956, the only thing left is the treasure house.
At that time the United States was heavily-donated wheat to Japan's onslaught was famine food. Wheat prices become cheap. The Japanese government also recommend that people eat bread and wheat flour instead of rice.
Saw many people eating noodles, near the Hankyu department store in Osaka, Ando mind open. Why not make noodles from flour? Are not Japanese people really liked the noodles.
Moreover, perceived noodles delicious, cheap, durable, and not difficult to cultivate.
Wild idea that keep rolling in his mind. Only he did not want to make regular noodles that had many in the market. He wanted to create another form of delicious noodles, more quickly and easily processed, and easy to get everywhere.
Ando began to realize his dream by buying a noodle maker and experimenting to make instant noodles in belekang patio homes. At first the noodles are fried to make it more durable, savory, and quickly processed.
Then weigh the right flavor to the gravy. The choice of chicken broth as a neutral. Ando brings instant noodle samples into a department store. Apparently it sold out that same day. The year was 1958.
Overhang of the house was unable to accommodate orders. He moved his business into an empty warehouse in Osaka. There Ando make instant noodles assisted family.
Since then the big companies scrambling to become instant noodle supplier. December 1958, Ando named his company Nissin Foods. A few months later he moved to a factory covering an area of 20.000m2. in 1960 he opened a second plant, and next year the new plant is born again.
Although the instant noodles sold well, he was bored-bored to experiment to continue to improve its quality. There is even a desire to introduce and mejualnya abroad.
To explore that possibility, he traveled around Europe and America in 1966. there he saw people eating noodles with a fork, without dressing and wear plates, and slurping noodles is considered impolite.
He also observed there is stock that can be reconstituted with hot water without having to be cooked. There are paper cups and paper disposable aluminum as an airtight container.
Ando was inspired to make instant noodles in a container made from stereofoam, which then closed tightly with aluminum sheets. Glass noodles do not need to be cooked, just brewed. In order not destroyed terkocok-shake, noodles made thicker. Also provided a fork to eat it.
At the peak of its success, Ando that in 1988 even 77 years old, opened Foodeum in Shinjuku, Tokyo. The building was called the Palace MIE also because it has some noodle restaurants, discos, and museums noodles.
