Myojo 35th Landing Page

Hopelessly IN LOVE with noodles for 35 years.

badge icon with illustration of chopsticks pulling fresh noodles from bowl that says 'MYOJO - perfecting the noodle - 35 years in the USA'
A close-up of steaming noodles being lifted from a bowl of soup with chopsticks, garnished with chopped green onions and tofu pieces.
A person uses chopsticks and a wire strainer to transfer cooked ramen noodles into a bowl of broth, garnished with chopped green onions.

The kind that bounce just right, carry broth, and hold the perfect bite to the very end.

We’ve spent decades perfecting texture, taste, and soul, crafting noodles so alive that we capture them at their peak – fresh-frozen to keep their perfect texture intact, exactly as they were meant to be.

A woman with long straight hair is sitting and holding chopsticks, lifting noodles from a white bowl, looking down at her food.

35 Years of craft, curiosity,
and evolution

Thirty-five years is a long time to be obsessed with something.
Most people move on. We just got better at it.

  • 1991

    We made our first fresh-frozen noodle in the US.

    Built on decades of Japanese noodle craft, our first US fresh-frozen noodle carried everything we’d learned — the spring, the texture, preserved perfectly from kitchen to bowl.

  • 1992

    Restaurant kitchens came calling.
    We were ready.

    We didn’t pitch them. The noodles did.

  • 2010

    Restaurant noodles for your home kitchen.
    About time.

    Because your kitchen deserves what the chefs get. Our Premium Series launches. Restaurant quality is not a claim, the noodle is.

  • 2015

    Udon. Same love,
    different craft.

    Thick, pillowy, with that mochi-mochi springy bounce that makes udon worth eating slowly. Bowl Udon launches.

  • 2024

    New ingredients.
    Same obsession.

    We made plant-based broth taste like the real thing. Took a while. Worth it. Yuzu Shio and Creamy Tonkotsu ramen launch.

  • 2026

    Still finding ways to get it MORE right.

    The noodle is still the thing. It always will be. Thirty-five years in — and we’ve never been more excited about what comes next.

badge icon with illustration of chopsticks pulling fresh noodles from bowl that says 'MYOJO - perfecting the noodle - 35 years in the USA'

THE NOODLE(our love language)

Close-up of cooked yellow noodles coated in a glossy sauce, showing their texture and slight seasoning. The noodles are tangled together, filling the entire image.

It
springs
back.

A Myojo noodle has mochi-mochi — that soft, pillowy resistance that pushes back when you bite.

Not limp. Not stiff. Alive.

The kind of texture that tells you, before the broth even registers, that this noodle was made with intention.

Close-up view of cooked yellow noodles tangled together in a light broth or sauce. The noodles are glossy and appear soft, filling the entire frame.

It
glides.

Tsuru-tsuru. The silky, effortless glide of a noodle moving through broth — coating, clinging, carrying flavor all the way. It’s the quality that makes the slurp not just acceptable but completely unavoidable.

You’re welcome.

Chopsticks lifting a bundle of yellow ramen noodles from a bowl, with part of the bowl, sliced meat, and chopped green onions visible in the background.

It
holds.

All the way to the last bite.

Our noodles hold their shape, their spring, and their sheen — from the first chopstick lift to the moment the bowl is empty.

Close-up of three types of uncooked pasta with different shapes and textures, grouped closely together. The pasta appears fresh and lightly dusted with flour.

Fresh-frozen
is why.

We freeze every noodle at its peak to lock in everything above. The spring. The glide. The hold.

Our noodles arrive in your kitchen exactly as it left ours.

That’s not a process.

That’s a promise.

35 years in, and
we’re still chasing
the perfect bite.

New textures. New flavors.
New ways to experience noodles.
Because craft doesn’t stand still—
and neither do we.

A package of emyoU Yuzu Shio Ramen noodles with soup base and yuzu-flavored oil. The packaging shows a bowl of ramen with tofu, corn, greens, and features plant-based and 14g protein icons.

Yuzu Shio Ramen

Enjoy gourmet-quality ramen at home with Yuzu Shio Ramen.

FIND IN STORE
A plate of cold ramen topped with sliced cucumber, ham, egg, red pepper, and cherry tomatoes is shown in front of Myojo Original Soy Sauce Vinaigrette Cold Ramen package.

Original Hiyashi Chuka

Our Original Hiyashi Chuka consists of cold style fresh ramen noodles and a tasty shoyu vinaigrette sauce drizzled on top.

FIND IN STORE
A bowl of yakisoba noodles with vegetables and meat, garnished with pickled ginger. Chopsticks lift some noodles, and a packet labeled Yakisoba Japanese Style Stir Fry Noodles is shown in the background.

Signature Original Yakisoba

Try our traditional Japanese yakisoba with a sweet and savory sauce.

FIND IN STORE

Let’s be social @myojonoodles

  • A bowl of ramen topped with chicken and herbs is held in front of a packet of Myojo Yuzu Shio Ramen. Text on the image reads: Lemon Pepper Chicken Ramen with Yuzu Shio Ramen.
  • A bowl of yakisoba noodles topped with a soft-cooked egg and chopped green onions; chopsticks hold the egg. Text reads “Crunchy Yakisoba with Signature Original Yakisoba.” A yakisoba package is in the background.
  • A bowl of cold ramen noodle salad topped with vegetables and herbs sits in front of a package labeled Hiyashi Chuka Original. Text on the image reads Cold Ramen Noodle Salad With Hiyashi Chuka Original.
  • A bowl of yakisoba noodles with vegetables, a fried egg, and sauce sits on a red table. A hand lifts noodles with chopsticks. A package of yakisoba noodles and green onions are nearby, with a red curtain as the background.

Your bowl. Your rules.

Close-up of uncooked ramen noodles neatly arranged in rounded bundles inside a light wooden box. The noodles have a slightly yellow hue and a rough texture.
Feel it in person

The fresh-frozen noodle comes to Chicago.

We’re bringing our fresh-frozen craft to the 2026 National Restaurant Association Show — and debuting a noodle that stays alive in broth from the first chopstick lift to the very last slurp.

May 16-19, 2026
Lakeside Center, Booth #13220

Ready for your next bowl?

Visit us at MYOJOUSA.com