In 1958, Chicken Ramen made its debut as the world’s first-ever instant ramen, boasting a long history of 65 years. Marketed as ramen one could enjoy by “simply adding hot water for 2 minutes,” these seasoned instant noodles earned the nickname “magic ramen,” leading to their explosive popularity.

With its fragrant and simple chicken broth flavor, Chicken Ramen continues to hold a special place in the hearts of countless Japanese individuals. What sets it apart is that the noodles come pre-seasoned, allowing the flavors to seamlessly blend into the hot water for a quick, hassle-free meal option.

Its ingenious design features two egg pockets, one for the yolk and one for the egg whites, allowing you to drop your egg neatly in the center without it spilling into the noodles, for an appetizing visual presentation.

The broth itself carries a salty flavor that mellows out when combined with the eggs, making this ramen a delicious Japanese comfort food and a satisfying snack-time treat!

Sanyo Foods Corporation, established in 1953, introduced the Sapporo Ichiban brand’s Shoyu (soy sauce) flavor in 1966. Later, they launched the Miso flavor, made with a pork base and carefully blended with eight different types of miso for a rich flavor and aroma. This iconic Japanese miso ramen presents a well-balanced soup broth, infused with fragrant, flavorful vegetables.

One of its standout features is the inclusion of miso kneaded into the noodles, creating a seamless fusion of noodles and broth. As soon as you start boiling them, you’ll be delighted by the sweet, delicious miso aroma wafting from it. The noodles boast an incredible texture that evolves as you savor them, elastic and firm at the core and gradually softening with every bite. A truly popular choice amongst ramen enthusiasts!

For those who prefer a little extra kick, you may even wish to add the included shichimi spice into your meal, either halfway through, or right from the beginning. The original miso soup has a subtle sweetness, with seven spices to accentuate its richness even more.

Shio Ramen is the third product under the Sapporo Ichiban brand, credited with the popularization of salty ramen, a flavor that was less known at the time of its launch. It includes firm, elastic noodles, kneaded with yam powder to accentuate their lightly salty taste.

Start by savoring its mild salty flavor as-is. Then, sprinkle in the included sesame seeds for an even more irresistible flavor that will have you slurping it down to the last drop.

Enjoying it on a hot day? Consider adding ice cubes for a refreshingly chilled twist!

Maruchan Shomen, introduced by Toyo Suisan Corporation in 2011, features ramen noodles developed through their unique “Namamen Umai-mama Method” (literally, fresh noodles, delicious as-is), a five-year endeavor aimed at achieving the freshness and firmness of traditional fresh ramen.

Maruchan Shomen’s soy sauce flavor is made with homemade broth, meticulously prepared by expert artisans. The result is a light and nostalgic soy sauce ramen reminiscent of the offerings of a local Chinese restaurant, with elastic, chewy noodles and a well-balanced dish.

Nissin’s Ra-O series debuted in 1992 with soy sauce and miso flavors. As they expanded their variety of options, in 2010, Nissin came up with a new way of creating fresh ramen noodles by adopting the “3-layer thick straight method.”

This method results in noodles with a smooth, slick texture in the first and third layers, and a firm texture in the center. These non-fried noodles are characterized by their elasticity and chewiness.

The broth boasts a rich flavor of pork bone flavor and miso. Many also recommend enjoying it with yuzu kosho, so be sure to give it a try for another delicious option!

Here we have introduced some fantastic instant ramens that hold a special place in the hearts of many Japanese people. These favorites are often available at local supermarkets and convenience stores. So if you have the chance, give them a try and enjoy their distinct and delightful flavors for yourself!

English translation by: Krys Suzuki