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Jeffrey Zeldman

Shared December 27, 2016

Behind the scenes of the so-called ramen boom of recent years is Sun Noodle.

Over the last 33 years, the Hawaiian company has built three factories which pump out a combined 90,000 servings of ramen noodles per day. It sells these noodles to notable ramenya across America, including nine of New York Times critic Pete Wells' picks for the top 10 ramen destinations in New York. Ivan Orkin, one of Japan's most respected ramen chefs, says that Sun Noodle was the clear choice when he recently opened two restaurants in New York City. And Momofuku's David Chang, who is often credited with the rise of ramen in America, believes that Sun Noodle facilitated that boom.

Annelouise Verboon

Shared January 2, 2017

I love reading about food and people with a passion about it. This story about a company making fresh Ramen noodles is long but interesting

Jessica Bixby

Shared March 29, 2017

now I want some...

Aditya Muralidhar

Shared March 22, 2017

Long read: Amazing article on a leading ramen noodles manufacturer in the US!

"Eater LA editor Matt Kang posits that "Unless you're making your own noodle, you're using Sun Noodle." Indeed, both Daikokuya and Tsujita use Sun Noodle. Keisuke Sawakawa, the California-based vice president of the noodle company, told the LA Times that Tsujita's chef consulted with Sun Noodle on how to best replicate the noodles from their original Japanese shop. And nine of out of 10 restaurants that New York Times critic Pete Wells named the best ramen destinations in New York earlier this year are using noodles from Sun Noodle. The tenth, Ippudo, makes its own.

"I think they've been able to help facilitate a more delicious ramen world," Chang says. "If there's a ramen boom, it's been aided because of Sun Noodle, absolutely. Are they the only reason, no, but I can't imagine a lot of these new types of ramen shops opening up without Sun. And I'm happy that it's with them because they're just tremendously good guys.""

Abhilash Pattnaik

Shared January 27, 2017

For the love of noodles.

Steph Liu

Shared December 22, 2016

๐Ÿ™Œ๐Ÿœ๐Ÿ™Œ long read about the best food ๐Ÿ™Œ๐Ÿœ๐Ÿ™Œ

Shruthi Murali

Shared December 27, 2016

Beautifully written take on an obscure business and the people that run it. Warm and educational in turns.

Jimmy Nghiem

Shared January 24, 2017

A brief history of ramen in America.

Anthony Hagman

Shared February 24, 2017

Good Stuff. My latest favorite snack is purple gluten free ramen with vegan chick stock and eggs.

Crystal D'souza

Shared March 4, 2017


so dominant at their craft that they are nearly god-like โ€” and is absolutely insanely famous for his ramen. Kenshiro met Nakamura, who goes by "Naka,

vincent Zhang

Shared December 26, 2016


Joanne McKinnon

Shared January 1, 2017

Long, interesting read.

Carlos Byrne

Shared January 29, 2017

GWT these

Franรงois Robert

Shared March 29, 2017

"Keizo Shimamoto might be best known today for being the mastermind behind the kooky ramen burger that went Full Cronut last year"

Mohamed Abdelrahman

Shared June 15, 2017



Shared June 24, 2017


Megu Pop

Shared July 12, 2017

Anyone want to go for ramen?