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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.

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