GLUTEN FREE JAPANESE FOODS

Your bubble might have been bursted the moment you realised that you need to stay away from the traditional Japanese sushi: it's preparation is highly exposed to cross-contamination and the rice in it contains gluten. I am sorry about this, you guys, but the Japanese have two good reasons to use gluten in their kitchen: taste and texture. If --for a moment-- we try to put in their shoes, we will realise that sacrificing taste and texture must be hard.

Here are a some of the foods that you can happily ingest in a Japanese restaurant.

Rice

Onigiri (without soy sauce)

Mochi

Yakitori (without soy sauce-based sauces)

Sashimi

Tofu

Eggs

Edamame

Soba Noodles (they are made with buckwheat)

Seaweed (non-flavored with soy sauce)

Harusame Noodles (made with rice or sweet potato)

Yakiniku (avoid soy sauce-based sauces)