Chow Down on Some Gluten-Free Ramen
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.
![](https://imgcp.aacdn.jp/img-a/600/auto/global-aaj-front/article/2016/06/575203340b349_5752025d9890c_592875376.jpg)
https://en.wikipedia.org/wiki/Shin-Yokohama_Raumen_Museum
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.
http://www.raumen.co.jp/information/news_000469.html
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).
http://www.raumen.co.jp/information/news_000468.html
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.
Read full story: en.rocketnews24.com
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