Japanese food is one of my favorite types of cuisines, but sadly the ingredients are often made from wheat! Here are four of my favorite Japanese ingredients to cook with and the gluten free substitutes that I use.
✨ Soy Sauce
Soy is gluten free, but soy sauce is often made with wheat. Look for gluten free soy sauce or tamari. I use it on plain rice, in sauces, and as a substitute for soy sauce
GF Brands: Kikkoman, San-J, Lee Kum Kee, Yamasa
✨ Ramen Noodles
These commonly are made from wheat flour. Ramen noodles are made in dishes like ramen, yakisoba, and hot pot. Look for ramen noodles made from a gluten free grain (like buckwheat or rice)
GF Brands: Lotus Foods
✨ Miso Paste
Miso can often be made from fermented barley. Be sure the that miso you are eating is made from fermented rice and is gluten free! I love using miso to make Misoyaki Salmon.
GF Brands: Eden Foods*, Hanamaruki, Hikari*, Kurano Kaori, Marukome, Miso Master*, Shirakiku
✨ Panko Bread Crumbs
These are commonly made from wheat flour. Look for the gluten free version! I love to coat mahi mahi or tilapia to make panko-crusted fish!
