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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