All About Japan

Chow Down on Some Gluten-Free Ramen

Ramen Museum Yokohama Kanagawa

While people across the globe have been joining in on the ramen love fest over the past few years, there’s one group that’s been left out: diners sticking to a no-gluten diet, whether for health or personal reasons. After all, ramen noodles are ordinarily made from wheat, which is the most common source of dietary gluten in most cuisines.

However, now two ramen restaurants in Yokohama will be adding gluten-free ramen to their menus, allowing lovers and haters of the divisive protein alike to slurp side-by-side in culinary harmony.

Both restaurants are located within the Shin Yokohama Ramen Museum, a collection of satellite branches of prestigious and noteworthy ramen restaurants located near Yokohama’s Shinkansen station.

The first gluten-free option comes from Muku Zweite, which replaces the regular wheat noodles with ones made from rice flour and uses a no-flour miso broth. Along with chashu pork, you’ll also find carrots, bean sprouts, onions and cabbage in the bowl. Muku Zweite’s gluten-free ramen is priced at ¥950 (US$8.60).

If you’re craving seafood instead of veggies, for ¥700 (US$6.50) you can get Komurasaki’s gluten-free ramen, which is filled with the blessings of the sea. The harusame (bean starch) vermicelli noodles are served in a salty pork broth and topped with shrimp, squid, clams, kikurage (cloud-ear mushrooms), cabbage, bean sprouts and half a hard-boiled egg.

The addition of a gluten-free ramen lineup follows two other culinary globalization milestones at the museum: the introduction of vegetarian ramen in 2004, and halal ramen in 2013.

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