Exciting Return: Myojo's Authentic Sichuan Miso Ramen Launching Soon in 2026

The Comeback of Myojo's Sichuan Miso Ramen

Myojo Foods, under the leadership of President Akihiro Toyodome, is thrilled to announce the resurrection of one of its most requested dishes, the Myojo Chuka Sanmai Sichuan Hanten Sichuan Miso Ramen. This exciting product will be available nationwide starting August 24, 2026.

Since its inception, the Chuka Sanmai series, which debuted in 1981, has been a pioneer in high-quality instant ramen. Known for its authentic flavors, this long-selling brand is celebrating its 45th anniversary this October. Responding to numerous customer requests for its return, the Sichuan Miso variant, originally part of the lineup, will be available for a limited time.

The Sichuan Miso Ramen has a rich history, having been one of the original offerings at the brand’s launch. It underwent several updates, and in 2019, it was relaunched under the supervision of the esteemed Sichuan Hanten. Unfortunately, it was discontinued in 2021, but since then, Myojo Foods has received a consistent stream of requests for its revival, leading to this anticipated comeback.

Distinct Features of Myojo's Sichuan Miso Ramen

- Noodle Texture: The ramen features non-fried noodles known for their chewiness, elasticity, and transparency, offering a delightful eating experience.

- Flavorful Broth: The soup is crafted from red miso and incorporates a rich blend of doubanjiang (spicy bean paste), douchi (fermented black beans), and tianmianjiang (sweet bean sauce), enhanced with savory vegetables. This concoction delivers a fragrant, spicy miso broth that excites the palate.

Fans of the Chuka Sanmai series have eagerly anticipated this reunion with the Sichuan Miso Ramen. Whether you're a returning lover of the dish or trying it for the first time, prepare for an exciting culinary adventure.

About Sichuan Hanten

Established in 1958 in Akasaka, Tokyo, Sichuan Hanten is a trailblazer in Sichuan cuisine in Japan. The restaurant remains committed to preserving the original flavors and cooking techniques defined by its founder, Chen Jianmin. Now, the third-generation owner-chef, Chen Kentaro, continues to spread the essence of Sichuan cuisine both domestically and internationally, showcasing traditional methods in seasoning and spices.