ArrowArtboardCreated with Sketch.Title ChevronTitle ChevronIcon FacebookIcon LinkedinIcon Mail ContactPath LayerIcon MailPositive ArrowIcon Print
Food & Beverage

Ramen rethink: COVID-19 pushes Japan eateries to innovate

Sushi chain creates ingenious broth to draw takeout customers for noodle dishes

A takeout ramen dish offered by Kura Sushi, which has developed a gelatinous broth that turns liquid when warmed up in a microwave.

OSAKA -- Demand for takeout food is growing in Japan due to the spread of the novel coronavirus, but many restaurants have been reluctant to offer ramen as noodles get soft and broth spills in transit.

A 27-year-old company employee, who used to frequent ramen shops more than three days a week before the outbreak, laments that he has been confined these days to ordering donburi-mono, or bowls of rice topped with ingredients such as beef or chicken.

Sponsored Content

About Sponsored Content This content was commissioned by Nikkei's Global Business Bureau.

Nikkei Asian Review, now known as Nikkei Asia, will be the voice of the Asian Century.

Celebrate our next chapter
Free access for everyone - Sep. 30

Find out more