The ingenious minds of F/Nazca Saatchi & Saatchi creatives tend to go to places no one else has been. So F/Nazca is taking Miojo noodles out of this world.
The agency is going to cook them by bringing them back into the atmosphere. And yes, it’s a world first.
The Miojo Mission is supported by Interorbital. The North American rocket, satellite, and spacecraft manufacturing company will conduct research on the ground and tests in the air. Also on the team is Emmanuel Bassoleil, a French chef living in Brazil, who will mix science and cooking skills to make his noodle recipe delicious and scientifically compatible with the space mission.
An unmanned rocket will take a capsule, that was built to carry Bassoleil’s uncooked noodle dish, to an altitude of more than 100 km and then eject it into space. The meal should achieve boiling point when the capsule crosses the mesosphere on its way back home. [The mesosphere is the layer of Earth’s atmosphere that is responsible for, among other things, burning up meteors.]
The development of the capsule will be finalised and the tests on the rocket will be conducted in the coming months. The rocket will be launched in January 2015, kicking off the celebration for the 50th anniversary of Nissin Miojo Lámen in Brazil.
The entire mission, tests, research, and recipes will be documented and published by the project’s sponsor, Nissin-Ajinomoto. People can follow the mission on its website.
F/Nazca Saatchi & Saatchi has also been responsible for featuring the dish on the menu of well-known restaurants (2011), for publishing the book Meu Miojo – Receitas e Histórias (2012)(in loose translation: My Miojo – Recipes and Stories), and for training Miojo chefs in three minutes in the Fastest Culinary School in the Word (2013).
