Japan invents world’s first authentic canned ramen

Everyone agrees that Japanese vending machines offer some of the most delicious and creative snacks and drinks in the world. Now, these innovative machines are reaching new heights of ingenuity with authentic canned ramen. The 500 yen canned ramen is sold at 150 stores in Miyagi Prefecture and 100 stores in Mito City, Ibaraki Prefecture. It is best to enjoy it hot immediately after purchase.

As of now, the product only comes in one flavor: soy sauce. It features wheat noodles made at a noodle factory, a soy sauce broth and classic ramen toppings, namely scallions, bamboo shoots and roasted pork. The canned ramen, a collaboration between commercial noodle makers Maruyama Seimen and Sun Vending Tohoku, is the first of its kind to use pure wheat noodles instead of konjac. Although it’s not yet available in Tokyo, Maruyama Seimen hopes to sell canned ramen nationwide soon.

Noodle Tours Shoyu Ramen at Maruyama Noodles Co., Ltd. Photo courtesy of PR Times

The evolution of canned ramen

The invention of Maruyama Noodles was not the first canned ramen to appear in Japan. In the early 2000s, the owner of Menya Musashi, a famous ramen shop in Tokyo, invented the first canned ramen. The product is available in three flavors: miso, soy sauce and chilled. Inventor Takeshi Yamada told ASCII He was inspired by his volunteer experience after the 2004 Chuetsu earthquake in Niigata Prefecture. While serving ramen to those in need, Yamada was struck by the overwhelming amount of gratitude people showed when receiving this simple dish.

After this touching experience, Yamada decided to redefine the national dish in the hope of aiding future disaster relief efforts. The biggest challenge is maintaining the firmness of ramen noodles, which are traditionally made from wheat. Each prototype found the noodles became soggy and failed to maintain their texture for long periods of time. Yamada then started using konjac noodles, which influenced future iterations of canned ramen until now.

Other companies, including Tengu Canned Foods, Fujimi Foods and Umai, have also introduced variations of Yamada’s recipe that include konjac noodles and a folding fork on top of the can. Some people tried other types of Japanese noodles, such as udon and soba. Like its predecessor “oden”, canned ramen is associated with Akihabara’s electric lights as a popular souvenir.

In Miyagi and Ibaraki prefectures, it can be purchased at designated vending machines of Sun Vending Tohoku Co., Ltd. (Courtesy of Minkei Local News Network)

Disaster relief potential

True to Yamada’s original intention of promoting canned ramen as an emergency food, Maruyama Seimen’s new canned shoyu ramen can be stored at room temperature for up to three years. Obviously, ramen tastes better hot, but its longevity shows its potential in disaster relief efforts.

Because Japan is geographically prone to earthquakes, tsunamis, and typhoons, the Japanese people have always been vigilant and proactive in preparing for natural disasters. So while non-perishable inventions like canned ramen may seem like unnecessary gimmicks or a flash in the pan to some, they may have the enduring ability to help people during times of adversity.

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