Myojo 35th Landing Page
We’ve been hopelessly IN LOVE with noodles for 35 years.
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.
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.
THE NOODLE(our love language)
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.
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.
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.
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.
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
Signature OriginalYakisoba
Try our traditional Japanese yakisoba with a sweet and savory sauce.
FIND IN STORE
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