Try making Chicken Ramen for the first time at the Chicken Ramen Factory!

#ChickenRamen #CupNoodleMuseum
#MomofukuAndoInventionMuseum #Experience

At the Cup Noodle Museum, I made a reservation online and tried making Chicken Ramen for the first time.

It was a long 1 hour and 40 minutes, so I hydrated myself before entering the venue.

Of course I used the restroom and was all set.

After the previous round of pumping, it was time to enter... First, I washed my hands, wrapped a chick-shaped bandana around my head (I haven't worn a bandana since elementary school) and put on an apron with a Chicken Ramen design.

I watched how to make Chicken Ramen on the monitor first, received an explanation, and then proceeded to the cooking counter.

On the cooking counter was a silver washbasin-like bowl and flour.
Good. Put the flour in the bowl, add the liquid and mix at high speed... mix, mix, mix.
It's no good if it forms lumps, so it's checked and OK.

While the dough is resting in a plastic sheet bag, I'm asked to draw an illustration on the original Chicken Ramen packaging... what should I draw? Looking around, everyone else is drawing skillfully and smoothly, so I try to draw while feeling very nervous.
I'm told that we're moving on to the next step while we're still in the middle of drawing, so I head to the kitchen.

It seems the dough has finished resting, so the next step is to roll out the gathered wheat flour with a rolling pin, and then the dough is rolled out even thinner with a machine.
To continue the work before the flour dries, the handle is turned at high speed and the noodles that come out are rolled out again.
This process is repeated 10 times, and long, thin noodle dough about 1 mm thick is completed.

Finally, the dough is placed in the machine once more, and the machine to cut it into thin strips is attached, and the team is divided into one person to turn the machine and one to cut it, and they cut it into lengths of about 15 cm with scissors.
Once all the dough has been cut, the liquid seasonings are added to the pad and mixed evenly, then exactly 100 grams are placed into a round mesh container.

After that, we enter the glass-enclosed kitchen where the professional Chicken Ramen makers fry the noodles in oil, and they take turns frying the shaped Chicken Ramen.

Amazing - even though it's 160 degrees, it looks really hot with the steam.

We all stuck to the glass and watched, and then it was done.

At this point, they start working on the rest of the illustrations, from the freshly fried noodles to the shark.

After a while, the noodles have cooled and are bagged in an original tag package... and in addition to the original, we get one free as a gift.

My original... has a best-before-shave period of one month, apparently.

It was a very exciting experience and I was very satisfied.