All items on the new menu are either naturally gluten free or specially prepared without gluten. Mikuni chefs have developed carefully crafted sauces that blend several ingredients to give diners the flavors they want without the food items they can’t tolerate. This is the first step in the restaurant’s plan to satisfy the dietary needs of all of its diners.
“We recognize the fact that many people in this country suffer from food sensitivities and allergies,” states Sang Kim, Mikuni’s general manager. “We want them to feel comfortable and confident that their needs will be met at Mikuni, so we’re making a point of researching common dietary issues. Our ultimate goal is to feature specialized menus that will offer something for everyone-without compromising variety and flavor.”
Mikuni guests who are gluten intolerant can enjoy lightly seared albacore tuna topped with black tobiko caviar and thinly sliced jalapenos in citrus sauce; chicken, salmon, or steak grilled and glazed with teriyaki sauce; and an assortment of sushi and sashimi prepared just for them. The special menu items are similar to those offered on the regular menu, except for the absence of the offending gluten.
Gluten is a mixture of plant proteins found in cereal grains such as wheat, corn, rye, and barley. It is commonly used in baking and to make seasonings and sauces. Gluten intolerance, also called celiac disease, is an autoimmune disease that causes the immune system to identify gluten as harmful. According to Dr. Alessio Fasano, medical director of the Center for Celiac Research, 2.5 million to 3 million people in the USA have celiac disease, and many of them are undiagnosed.
