Myojo Foods, commonly known as Myojo (Japanese: 明星), is an instant noodle brand of Japanese origin that holds a significant place in the culinary history of Singapore. The brand name is associated with two closely linked entities: Myojo Foods Co., Ltd. in Japan, established in 1950, and the Singapore operations, which were established in 1970 and began commercial production in 1971. Currently, the Myojo brand in Singapore operates under the umbrella of the Nissin Foods group.1

The Japanese parent company, Myojo Foods Co., Ltd., was formally established on 28 March 1950. Its business activities encompass the manufacturing and sale of instant noodles, pasta, frozen noodles, and prepared foods.2

Japanese Origins

Myojo’s roots are tied to the post-war development of Japan’s instant-noodle industry. Formally established in 1950 as Myojo Foods Co., Ltd., the company became a key competitor in the rapidly expanding market during the 1960s.

In 1962, the company introduced Myojo Ramen with Soup, a product notable for supplying the soup base separately from the noodles. This innovation helped build the company’s reputation for pairing convenient noodles with more developed flavour profiles.

Throughout the late 1960s, Myojo experimented with various noodle technologies. In 1969, it launched Myojo Chūmen, utilizing hot-air drying technology to produce non-fried noodles.

Arrival in Singapore

A pivotal chapter in the brand’s history occurred in Singapore. In September 1970, Singapore Myojo Foods was established as a joint venture involving Myojo International and a local partner. This move reflected Singapore’s strategic position in Asia and its potential as a regional hub for food manufacturing.3

Commercial production commenced in 1971, making Myojo the first instant-noodle brand to manufacture noodles locally in Singapore. Its inaugural major product, Myojo Chicken Tanmen, achieved immediate success, establishing Myojo as a household name in the country.

Singapore is arguably the market most strongly associated with the Myojo name outside of Japan. The local business, originally known as Myojo Foods Company (Singapore) Pte. Ltd., has been operating since 1970, with manufacturing starting in 1971.3

Over the decades, Myojo distinguished itself by developing products specifically tailored to local tastes rather than simply importing Japanese varieties. This localization strategy became a defining characteristic of the brand. It expanded beyond its original chicken-based offerings into numerous local and regional flavours, including dry noodles and products influenced by Southeast Asian cuisine.

Nissin’s Singapore operation describes Myojo as a brand that has consistently evolved around local preferences. In 2021, it noted that Myojo had remained a chosen brand for many Singaporeans since its establishment.4

Myojo’s corporate trajectory eventually intersected with Nissin Foods. In 2006, Nissin Foods acquired an equity stake in Myojo Foods Co., Ltd., integrating Myojo into the Nissin Foods Group.

The corporate structure in Singapore underwent several changes:

• 1970: Myojo Foods Company (Singapore) Pte. Ltd. established.
• 1971: Production and sales of Myojo instant noodles begin in Singapore.
• 2006: Myojo’s Japanese parent joins the Nissin Foods Group.
• 2009: Myojo Foods Company (Singapore) Pte. Ltd. is renamed Nissin Foods (Asia) Pte. Ltd.
• 2015: The Singapore instant-noodle business is transferred to Nissin Foods Singapore Pte. Ltd.3

Despite these structural changes, Myojo remains a distinct consumer-facing brand. It is not merely an alternative name for Nissin but a separate historic noodle brand within the broader Nissin Foods family.

Myojo’s portfolio includes several formats, historically centered around packet noodles, dry noodles, and bowl/cup varieties.

Packet Noodles

Traditional packet noodles remain the most recognizable format in Singapore. Popular examples include:

• Chicken Tanmen
• Chicken Abalone
• Various soup-based flavours
• Dry noodle varieties

In 2021, the Chicken Tanmen and Chicken Abalone flavours were relaunched with an additional aromatic oil sachet to enhance the dining experience.4

Dry Noodles

Myojo has developed a substantial segment for dry noodles, which are prepared without conventional soup broth and instead mixed with sauces or seasoning. Notable Singapore-oriented flavours include:

• Char Mee
• Mee Poh
• Mee Goreng
• Mala Xiang Guo

In 2019, the brand introduced these flavours in its Dry Bowl Series, adapting familiar packet-style tastes into convenient bowl formats.5

Bowl and Cup Formats

Reflecting the broader evolution of the instant-noodle category toward convenience foods suitable for offices, students, and travel, the brand has expanded beyond packets into bowl and cup noodles.

A key aspect of Myojo’s identity in Singapore is its localization strategy. Rather than treating instant noodles as a purely Japanese product, the Singapore business developed flavours aligned with Singaporean and Southeast Asian eating habits.

For instance, the 2019 Dry Bowl range included Mala Xiang Guo, Char Mee, Mee Poh, and Mee Goreng. The company explicitly described these products as catering to Singaporean tastes, highlighting Mala Xiang Guo as a new development in the local instant-noodle market at the time.6

This combination of Japanese heritage and Singaporean product development differentiates Myojo from conventional Japanese instant-noodle brands.

Chicken Tanmen is arguably the product most closely connected with Myojo’s identity in Singapore. Launched in 1971 as the first major Myojo product in the market, it became highly sought after by consumers.

The term “Tanmen” originates from Japanese, referring to a style of soup noodles. Myojo adapted this concept for the Singapore market, creating a product that blended Japanese inspiration with local consumer preferences. Over the years, Chicken Tanmen solidified its status as a signature flavour associated with the Myojo name.

Myojo’s identity in Singapore can be understood through four main characteristics:

1. Japanese Heritage: The brand originated from Japan and belongs to the long-established Japanese instant-noodle industry.
2. Singaporean Roots: Unlike many imported brands, Myojo has over five decades of manufacturing and market history in Singapore.
3. Local Flavours: The brand has repeatedly adapted its products to local preferences, incorporating flavours associated with Singaporean and Southeast Asian cuisine.
4. Mass-Market Accessibility: Myojo has traditionally positioned itself as an everyday convenience food rather than a premium specialty product.

Because both brands are part of the same corporate group, they are sometimes confused. However, they maintain distinct histories and positions:

Nissin traces its instant-noodle history to Chicken Ramen in 1958, while Myojo had already established its own business and later developed a separate Singapore identity.

Today, Myojo Foods Co., Ltd. remains a Nissin Foods Group company in Japan, dealing in instant noodles, pasta, frozen noodles, and processed foods.2

The Singapore Myojo business operates within the Nissin Foods Singapore structure. Nissin Foods Singapore’s corporate history records the transition from Myojo Foods Company (Singapore) to Nissin Foods (Asia), followed by the transfer of the instant-noodle business to Nissin Foods Singapore in 2015.3

The modern structure can be simplified as:
Nissin Foods Group → Myojo Foods / Myojo brand → Myojo products in Japan and Singapore → Nissin Foods Singapore manages the Singapore instant-noodle business

Myojo is significant because it transcends being merely a Japanese noodle brand that entered Singapore; it became part of the country’s local food culture. Its history stretches back to the early years of Singapore’s independence, and its products have been repeatedly adapted to local tastes. The brand occupies a unique space between Japanese food heritage and Singaporean everyday cuisine.

The 1971 launch marks a milestone: Myojo’s Singapore operation states it was the first company to manufacture instant noodles in Singapore, making it one of the country’s earliest locally manufactured convenience-food brands.3

• 1950: Myojo Foods Co., Ltd. established in Japan.2
• 1962: Myojo launches Myojo Ramen with Soup in Japan.
• 1969: Myojo introduces Myojo Chūmen using non-fried noodle technology.
• 1970: Singapore Myojo Foods established.3
• 1971: Myojo begins instant-noodle production in Singapore; Chicken Tanmen becomes a flagship product.3
• 1980: Nissin Foods (Asia) established in Singapore.
• 2006: Myojo Foods joins the Nissin Foods Group.
• 2009: Myojo Singapore corporate entity becomes Nissin Foods (Asia) Pte. Ltd.3
• 2015: Singapore Myojo instant-noodle business transferred to Nissin Foods Singapore.3
• 2019: Myojo launches Dry Bowl flavours including Mala Xiang Guo, Char Mee, Mee Poh, and Mee Goreng.6
• 2021: Myojo celebrates its 50th anniversary in Singapore and refreshes its Chicken Tanmen and Chicken Abalone products.4
• Today: Myojo continues as a Nissin Foods Group noodle brand with a strong Singapore identity.

1. 明星70周年社史
2. 会社概要
3. Meet The Manufacturer: Interview With Myojo Singapore – THE RAMEN RATER
4. NISSIN FOODS SINGAPORE launched renewed “Myojo Soup Series – Chicken Tanmen Flavour & Chicken Abalone Flavour” in June…
5. MYOJO
6. Nissin Foods Singapore launched “MYOJO DRY BOWL SERIES” in AUG, 2019