Food: Gluten consciousness slips into Japan’s ramen museum
If you are a noodle-centric Japanese gastronome with gluten sensitivities and your eat-outs were fraught with anxiety, taste this: starting from today, two restaurants within the Shin Yokohama Ramen Museum will be serving gluten-free ramen.
Of Japan’s three most-favorite noodles—soba, udon and ramen—the third one is the most adaptable to foreign palates and at the same time, tasty. Ramen noodles are ordinarily made from wheat, which is the most common source of dietary gluten in most cuisines. As a result, those preferring non-gluten diet had to stay away from ramen. Needn’t anymore!
The first gluten-free option comes from Muku Zweite at 950 yen (US$8.60). It uses rice flour and a no-flour miso broth. Along with chashu pork, you’ll also find carrots, bean sprouts, onions, and cabbage in the bowl, RocketNews24 reported.
Komurasaki’s gluten-free ramen is made of harusame (bean starch) vermicelli noodles and served in a salty pork broth, topped with shrimp, squid, clams, kikurage (cloud ear mushrooms), cabbage, bean sprouts and half a hard-boiled egg. It is priced at 700 yen.
Shin Yokohama Ramen Museum is a collection of satellite branches of prestigious and noteworthy ramen restaurants located near Yokohama’s Shinkansen station.