Wheat Allergen Guide

Chinese-style wheat noodles served in meat or fish-based broth, often flavored with soy sauce or miso, topped with ingredients such as sliced pork, nori, and green onions. Regional varieties include Tokyo shoyu, Hokkaido miso, Kyushu tonkotsu, and Sapporo butter corn ramen. The world's first Michelin Green Star for ramen awarded in 2025.

Seafood or vegetables that have been battered and deep-fried. The batter is light and crispy, made with cold water and minimal mixing. Liquid nitrogen tempura pioneered by Tempura Motoyoshi represents 2025's innovative frontier.

Savory pancake containing a variety of ingredients such as cabbage, meat, and seafood, topped with okonomiyaki sauce, mayonnaise, and bonito flakes. Osaka and Hiroshima styles differ in preparation methods.

Breaded and deep-fried pork cutlet served with shredded cabbage, rice, and tonkatsu sauce (sweet-savory blend of fruits, vegetables, and spices). The premium version uses kurobuta (Berkshire black pork) with exceptional marbling. Invented in Tokyo in 1899, tonkatsu represents Japan's Meiji-era Western cuisine adaptation.

Thick, chewy wheat flour noodles served hot in dashi-based broth or cold with dipping sauce (tsuyu). Regional variations abound: Sanuki udon (Kagawa) is firm and square-cut, Hakata udon (Fukuoka) is soft, Inaniwa udon (Akita) is thin and elegant. Toppings range from simple green onions to tempura shrimp, beef, or curry.

Traditional Neapolitan pizza with a soft, thin base topped with San Marzano tomatoes, mozzarella cheese, fresh basil, and olive oil. UNESCO-protected tradition since 2017.