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The purpose of this paper is to extract lessons learned from the Fukushima‐Daiichi accident, caused by a big earthquake and a huge tsunami, which occurred on 11 March 2011.

Lessons learned are extracted after summarizing emergency response by robots to the Fukushima‐Daiichi accident.

Many lessons had been learned from the experiences on robots' emergency response to the accident; organization and operation scheme, and systemization were major lessons learned.

Unmanned constructive heavy machines and robots donated from the USA or imported from Sweden did reconnaissance work and cleaning up of rubble outside of buildings. Quince and JAEA‐3 were deployed for reconnaissance inside buildings.

The Japanese nuclear disaster response robotics developed after Japan Conversion Corporation's critical accident occurred in 1999, could not work when the Fukushima‐Daiichi accident occurred on 11 March 2011.

The paper emphasizes the importance of establishing emergency response schemes when a nuclear disaster occurs.

This study aims to provide a salt ready-mix to instant fried noodles manufacturers.

Response surface methodology was used to get optimized salt ready-mix based on carbonate salt, disodium phosphate, tripotassium phospahte, sodium hexametaphosphate and sodium chloride. Peak viscosity of flour and yellowness, cooking loss and hardness of noodles were considered as response factors for finding optimized salt formulation.

The results showed that salts have an important role in governing quality of noodles. Optimum levels of five independent variables of salts, namely, carbonate salt (1:1 mixture of sodium to potassium carbonate), disodium phosphate, sodium hexametaphosphate, tripotassium phosphate and sodium chloride were 0.64%, 0.29%, 0.25%, 0.46% and 0.78% on flour weight basis, respectively.

To the best of the authors’ knowledge, this is the first study to assess the effect of different combinations of different salts on the quality of noodles. These findings will also benefit noodle manufacturers, assisting in production of superior quality noodles.