Comparation Study of Instant Noodle free essay sample

In the case of instant noodle packaging design, consumer can see many kind of instant noodle. Packaging is one of the factors that can attract the consumer through the design. There are many factors direct or indirect that affected the consumer brand preference. Those factors can be inside the product like taste and quantity, or outside factor which can be packaging design, direct promotion, advertising etc.Before discussing about the effect of packaging point of interest to the consumer brand preference, it would be better if we look at the history of instant noodle which determined the development of instant noodle packaging design. Instant noodles have become a common kitchen item in most Far East countries since its introduction in 1958. Noodles have a history of more than 2000 years in China and from there it has spread to Japan and Europe. However, it was not until 1958 that Nissin Foods of Japan introduced the first instant Chicken Ramen which was intended to be eaten anywhere. We will write a custom essay sample on Comparation Study of Instant Noodle or any similar topic specifically for you Do Not WasteYour Time HIRE WRITER Only 13.90 / page Instant noodle is called â€Å"Raumen† in Japan. Raumenis a noodle soup loved by all Japanese. The four components of raumen noodles, sauce, broth and toppings can create countless variations. The key ingredients in the sauce include salt soy-sauce and miso. The history of Raumen had not appeared by 1900. Since this year, Chinese cooks have started to make Chinese noodle in all over in Japan and Japanese people re-make those noodle for Japanese climate and favorite taste. In 1958 Raumen rapidly became popular among the Japanese people. This year, the first instant noodle in the world was sold.After that, invented Miso Raumen in 1961 and cup noodle in 1971. In the late 1980s Tonkotsu, or pork broth, marked an epoch in Tokyo. After that, people started searching for local varieties with new tastes. Among the cities spotlighted were Asahikawa in Hokkaido, Wakayama and Tokushima. Since the mid-1990, however, the focus has shifted from localities to individual chefs. And now there are over 200 thousands raumen restaurants in Japan. Raumen became Japanese national foodhttp://www.labelandnarrowweb.com/october021.htmhttp://www.raumen.co.jp/english/history.htmlhttp://www.raumen.co.jp