Comparation Study of Instant Noodle Nong Shim Korea and Indomie Indonesia

Noodles are known for their widely consumption throughout the world. Wheat flour which is usually used to make instant noodles has low fibre and protein contents (lysine). Legumes are becoming popular in various food applications as it is rich in fibre and protein. This study was carried out to establish the proportions of cowpea flours that would produce good quality noodles, in composite with soft wheat flour. Up to 50% cowpea flour substitutions were made. The following parameters were investigated on the flours: functional properties and proximate composition. For the preferred noodle by the sensory panels; cooking qualities and proximate composition were determined. Sensory evaluation was conducted to assess the acceptance preference of the products. The results showed that moisture content of flours affects the final quality of noodles. Wheat and cowpea at 70:30 had high cooking weight (37.00g). From the sensory analysis, no significant difference (P> 0.01) existed between noodles

Frequently visited Meatballs noodle is noodles ' meatballs ' brother-brother, people usually call it noodle Meatball Ward, because it didn't seem boring and unpalatable. In contrast to the ' store ' Meatball noodle tastes pretty boring and unpalatable. Meatball Noodle ' kampung ' feels more savory, chewy, and make hooked. However, not all ' Noodle Meatball Shop ' the less tasty, such a "Noodle Meatball Mountain War ' is ' the stores ' Meatball Noodles taste pretty good, aside from the legendary and famous, the ' pereng ' mountain of Noodles had a nice taste of noodles, since the creation of its own and without formaldehyde, in contrast to the ' store ' Meatball noodles the

From the time it was launch, instant ramen has become one of the most widely consumed products in Japan. That even the Japanese consider the instant ramen as their most important invention ever. Instant noodles have change the habits and ideas concerning food preparation all around the world. This symbol of convenience has become a product where it can be found in nearly every country. In addition, the demand for instant noodles in areas hurt by war, poverty or natural disaster has made evident of its utility as an emergency food. Instant noodles can therefore be understood as one of the first worldwide convenience/comfort food marking the ever-increasing accommodation of human nutritional practices. So, by exploring the association of instant ramen with convenience can help me answer the question that this essay will examine: How Instant Ramen embodies Japanese cultural value of convenience and comfort throughout the world?

Students, the media, researchers, scholars, audience, Indo foods, and the society at large stand to benefit a lot from the finding, of this study.

For those who don’t know, Japan is an island off the coast of China in the Northern Hemisphere of the world. One of the most important parts of Japanese culture is the cuisine. Something that might not be known is that most of the food in Japan today was introduced when Buddhism started to spread throughout the country. Although most of the food the citizens eat is made with ingredients from the island, the country is a very food varied place. There are many different types of cooking in Japan, some of which were adopted from other countries, but they all have a Japanese spin to them. The cuisine is a good reflection of Japanese culture because it reflects the elements of geography, religion, and customs.

Learning the fundamentals of Digital Media is essential to laying a solid foundation to allow for a sturdy backing in digital design. Digital design theories, practices, and technologies can provide designers a stable of skills to build core competencies and over time wisdom. Mastering digital design fundamentals will provide opportunity for career growth. Depending on the industry, an entry-level designer can rise from senior designer, to art director, and then creative director. As digital media continues to mature, categorical design disciplines will continue to evolve, shape, and style the visual culture. From magazines to web pages, the spectrum of visual design will continue to move people everywhere on an emotional level.

Graphic design is very essential in our everyday life.  It is something that pulls in the advertisement and attracts our eyes for visual. It presents in everywhere that can be found in newspaper, magazines, books, internet sites, posters, products, arts. Heller and Vienne (p.15) reported that “most graphic design works, are not only using specialized graphics and multimedia software, to communicate ideas that inspire, messages, or beguile consumers.” In fact, graphic design is a complicate work. To be a successful graphic designer can be difficult for emerging practitioners, as interpersonal skill, soft skills and competition. This essay will analysis three different areas in graphic design of the rate of occupational and sectoral, career patterns and the challenge and problems to order to be successful.

The Indomie instant noodle brand is analyzed and this report gives an evaluation of the type of industry it is operating in, the business overview of the brand and its core competitors, historical performance of Indomie and the customer segment it is trying to serve and to see if the brand is differentiated enough from its competitors. The Indomie brand’s core offerings, its value proposition and key appeals are analyzed too. Then how well the instant noodle brand achieves its market position and ways to enhance its market position is evaluated.

The Japchae is a traditional Korean dish consisting of glass noodles and colorful vegetables. The recipe itself takes several hours to prepare, requiring dedication and patience from the chef. The vegetables must be individually chopped, and stir-fried separately to be combined later. The beef must be marinated in a sesame sauce, refrigerating it, allowing the meat to adopt the rich flavors of the marinade while the vegetables and the noodles are being prepared. All the ingredients are combined and cooked once the chopping and marinating process is completed. The japchae’s clear glass noodles add a bright and shiny effect to contrast with the colorful vegetables. The dish is cheerful and dynamic, consisting of multiple colors (browns, reds, greens, tans, and yellows) and textures in the dish, exciting the taste buds with a new experience in every bite. The smooth lines of the noodles contrast with the texture of the beef and the precisely cut shapes of the vegetables. Mrs. Prickett gained her knowledge and practice of making Japchae in her childhood home. In her youth, her mother, Sok Kun Kim, taught her many recipes, so she has had this knowledge for most of her life. Since her mother cooked these recipes for her family growing up, now she cooks them for her husband and children. Occasionally, she prepares dishes such as this one for family or friends who are willing to experience other cultures, and expand their

The customer of this project, Blazing trailers, its media design has many obvious shortcomings. It is necessary to figure these problems out and find some effective solutions. Design is used to describe the process of producing a functional object, working system or structure. A good design should be able to express the thought of publisher and also attract targeted audiences (Hand and Middleditch, 2013:18). The purpose of this reflective essay is to give a brief of my designs and make these visual communications appropriate to Blazing trails by using colour theory, typography, aesthetic. In the following paragraph, the creative processes involved in our part of the project and why we have and will continue to make certain design and communication choices will be critically discussed. At the beginning of the essay, we will dicuss the previous visual design of Blazing trails, and figure out its weakness. Then, based on its problems, general ideas to modify the visual design and media strategy design on each design elements will be described.

In this new world we all have the ability to share our knowledge and thoughts very efficiently and much faster then ever, the amount of people traveling around the world have increased in great number then ever, as we all know a man need his food and shelter which is very important, were ever he goes he need a touch of his home or mother land in the both of these, and as he see different things around when travel he wants to try all new things especially in food and also take some good things home as well this attitude among people helps the chef to become innovative in producing new food recipes with tradition of the region with some twist of fusion to match the taste and palate of the traveler which gave a gate way to this new concept called fusion cuisine.

In the world of digitalization, nobody has enough time in his or her busy schedule, and he or she cannot afford traditional cooking, and hence many fast food items have flooded the market. Life today has gone to a point where everybody is inclined towards the easy method for getting things done, be it instant money, instant energy or fast food. Here comes the role of Noodles, which occupy a powerful place in the day to day life of the households. Maggie stands out among the instant noodles in India. Maggie , a well reputed brand is known to all even children can easily pronounce its name at a retail shop to buy it is an international brand of noodles , the original company was set up by one of JULIUS MAGGIE in Switzerland in 1872 and nestle family in 1947 , when Maggie instant noodles arrived in India in 1983 a memorable year in Indian history because India won its first Cricket world Cup. Maggie noodles become one of most popular snacks.

This report introduces the regional cuisine of Hokkaido, Japan. The food of Hokkaido is well-known worldwide because of its high quality and freshness of seafood. Hokkaido also produces dominant amounts of Japan’s meat, wheat and dairy so its cuisine is not just a thing entirely apart from the rest of Japan’s. There are many regional cuisine in Hokkaido including Genghis Khan barbecue, Hokkaido ramen, Ishikari nabe and so on. Through my research, I find that there are many different cooking methods that people in Hokkaido use. For example, originally, Genghis Khan barbecue only focuses on burning and roast lamb and mutton. With more and more southern Japanese into Hokkaido, the sauce and vegetables are gradually brought into the cuisine to adjust taste. I also find these cooking methods are interesting, and would like to learn more about the Hokkaido cuisine.

Iconic dishes like sushi and ramen are often the first things that come to mind when thinking of Japanese cuisine. But how much of what we consider to be “classic” Japanese foods are truly Japanese in origin? The nation is often celebrated for its culinary icons and constant innovations, and what are considered to be token Japanese foods have become exceptionally popular world-wide. But in truth, Japan’s now rich and diverse culinary scene is, at its roots, a blend of ingredients and ideas imported and adapted from other parts of the world, beginning as far back as ancient times.

Instant noodles, a steamed and deep-oil fried noodle that is also known as ramen in Japan and ramyon in Korea, originated in Japan in the 1950s and are currently produced in over 80 countries. As of 2008, approximately 93.6 billion servings of instant noodles have been consumed worldwide. Chinese consumed 45.2 billion packages of instant noodles in 2008, representing 51% of the global consumption of instant noodles, whereas Indonesians consumed 13.7 billion packages, Japanese consumed 5.1 billion packages, Americans consumed 4.3 billion packages, and South Koreans consumed 3.3 billion packages. South Koreans eat the highest per capita quantity of instant noodles at 69 servings