Even Experts Are Astonished by “Chilled Cup Noodles” Made with Cold Water… Four Ramen Experts Engage in a Thorough Debate Over the “Ultimate Cup Noodles”!
The Four Ramen Sages Decide on the “Ultimate Cup Noodles”!
“Cup Noodles” (Nissin Foods), the world’s first cup noodle, celebrated its 55th anniversary on September 18. During the summer of this milestone year, Nissin Foods sparked another revolution.Defying the conventional wisdom that ramen requires hot water, the company launched “Chilled Cup Noodles”—which can be made with cold water—in July.
As the industry enters a period of transformation, what is the “strongest cup noodle”—one that’s both affordable and delicious? Four experts—instant noodle hunter Ichiro Yamato, cup noodle researcher Takayuki Oishi, homemade ramen researcher Takeo Kanda, and food journalist Junnosuke Nagahama—engaged in a heated debate.
――Is “Chilled Cup Noodles” really that impressive, even from an expert’s perspective?
Yamato: I think it’s revolutionary. It has created a new option for cup ramen: rehydrating the noodles with cold water.
Oishi: In the summer, sales of cup yakisoba rise while those of cup ramen fall. This product has the potential to overturn that industry conventional wisdom.
Kanda: The level of refinement was so high, you’d never guess it was a first-generation product. The “Chilled Cup Noodles: Chicken Salt & Lemon Flavor” (suggested retail price: 307 yen including tax; same applies below) featured a fluffy, rehydrated egg, and the cold temperature kept the soup light and refreshing.
Nagahama: The “ Chilled Cup Noodles: Spicy Kimchi Flavor ” (307 yen) had a natural taste, reminiscent of the cold noodles served at yakiniku restaurants. I was also surprised that the famous “mystery meat” rehydrates even in cold water.
――What is Nissin Foods’ recommendation that stole the spotlight this summer?
Kanda: It’s the “Nissin Raoh Roasted Sesame Dandan” (339 yen). The thick, flat noodles, which have Sichuan pepper kneaded into them, have a chewy texture reminiscent of fresh noodles. The soup has a rich depth of flavor and a toasty aroma thanks to three types of sesame.
Oishi: On days when the lingering summer heat is intense, I recommend “Cup Noodles Red Seafood Noodles” (267 yen). Compared to the rich “Sesame Dandan,” this one has a lighter flavor. The spicy and savory seafood soup, packed with the umami of pork and scallops, is exceptionally well-balanced—it really shines on hot days.
Nagahama: I’d also like to recommend the “Cup Noodles Lemon Seafood Noodles” (267 yen), another variation in the “Seafood” line. Adding the “Special Lemon & Black Pepper Powder” gives it a refreshing citrus flavor that enhances the cooling sensation even further.
Yamato: I’ll also go with a light option: “Nissin Men Shokunin Yuzu Shio” (198 yen). Inexpensive salt ramen tends to have a monotonous flavor, but this one does a great job layering the flavors. The umami of the seafood broth and chicken fat, the flavor of green onions, and the aroma of powdered yuzu peel from Kochi all come together beautifully.
――What’s your top pick from Toyo Suisan?
Kanda: I recommend “Maruchan Seimen Cup Niboshi Yoshi” (359 yen). It has a strong niboshi (dried sardine) flavor and aroma, but without the gritty texture you sometimes get from ramen made with large amounts of fish powder. It’s rich yet goes down smoothly.
Nagahama: I recommend “Gotsumori Wonton Shoyu Ramen” (price varies). You can find it for as low as the low 100-yen range, and it comes with a generous 90g serving of noodles. The noodles have a firm, chewy texture that makes for a satisfying meal.
Oishi: If you’re looking for a “Gotsumori” option, I also recommend the “Maruchan Mazesoba Gotsumori Garlic Shoyu” (open price), released in June.It’s the first mazesoba in the series, and the quality of the sauce is far beyond what you’d expect from a low-priced product. It features a pork-based soy sauce flavor with a strong garlic kick. It’s great as a meal, but it’s absolutely perfect as a snack with beer—you’ve definitely got to try it.
In Part 2, the Four Sages will determine the “strongest” cup noodles in three categories—“Large Portion,” “Summer,” and “Overall”—adding notable products from Acecook, Myojo Foods, Yamadai, and others.
From the October 2 & 9, 2026, combined issue of *FRIDAY*