Myojo USA Brings 35 Years of Japanese Noodle Craftsmanship to the 2026 National Restaurant Association Show

April 29, 2026 at 08:00 AM EDT

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Myojo USA, a leading fresh ramen noodle company in the U.S., is marking 35 years of noodle-making craftsmanship by bringing its longstanding expertise and distinctive noodle philosophy to the 2026 National Restaurant Association Show. Myojo will invite attendees to experience firsthand what has defined the brand for more than three decades: how a noodle feels is the proof of how it was made.

For 35 years, Myojo USA has carried forward a noodle-making heritage that began in Japan in the 1950s and paved the way for creating authentic fresh Japanese-style ramen noodles with precision, consistency, and care. That legacy of specialization spans generations and continents, resulting in noodles designed for exceptional texture, resilience, and a true ramen-shop experience.

Myojo was built on a simple conviction: texture matters. The chew, the spring, and the way a noodle holds up in broth are not secondary qualities. They are the elements that turn a bowl from forgettable to memorable. That understanding has guided every noodle Myojo has made and continues to shape the company’s approach to innovation.

Three decades in professional kitchens have taught Myojo what every chef knows: most noodles give up before the bowl is finished. The Last Bite Noodle, a new fresh noodle designed to hold its texture longer in broth, is a direct answer to the single most common complaint, that noodles lose their spring before customers finish their bowl. Myojo's new Last Bite Noodle is designed to stay alive in broth, to the very end.

That commitment to Japanese noodle craft has earned Myojo the trust of some of the toughest judges in food: restaurant operators. In professional kitchens, every ingredient is tested, compared, and held to a high standard, and Myojo’s noodles have become a staple for operators who demand performance as well as flavor. Building on three decades of foodservice credibility, Myojo is also expanding its retail footprint, bringing its fresh-frozen noodles into more grocery aisles so home cooks can enjoy the same noodles as from their favorite ramen shop.

At this year’s National Restaurant Association Show, Myojo will bring their philosophy and expertise to life through a hands-on tasting experience featuring three distinct noodle cuts and multiple soup pairings. The live demonstration is designed to show attendees how noodle texture changes the entire bowl experience — and what it truly means to put feeling into every bite.

“Myojo believes that the best bowls are not just eaten, they’re felt,” said Toyotaro Hiraishi, President at Myojo USA. “The spring, the chew, the way a noodle holds up from the first bite to the last — that’s where craft lives. It’s what 35 years of Japanese noodle-making has taught us, and we are proud to showcase it at the National Restaurant Association Show this year.”

As Myojo continues to grow its presence across foodservice and retail, the company remains grounded in the philosophy that has defined it from the beginning: make the noodle worth the bowl and everything else follows.

To learn more, visit MyojoUSA.com or at Booth #13220, Lakeside Center during the 2026 National Restaurant Association Show. For recipes and inspiration, follow Myojo USA on Instagram and LinkedIn.

About Myojo USA:

Myojo Foods was founded in 1950, originally specializing in instant noodle products in Japan, and has since expanded its expertise across a wide range of noodle formats, becoming masters in the craft of noodles. Eventually, the company brought its legacy to Chino, California and established Myojo USA and this year is celebrating 35 years of producing noodles for foodservice and retail. Built on the belief that texture defines the eating experience, Myojo develops noodles with distinct spring, chew, and overall balance from ramen to a wide range of applications. Myojo continues to refine its craft by developing noodles that deliver consistent quality, reliable performance, and a better overall eating experience. For more information visit MyojoUsa.com