Japan Food Allergy Hub
Japan requires 28 allergens to be disclosed on packaged food, more than almost any other country. The practical challenge for travelers is dashi: the fish-and-kelp stock that underlies ramen, miso soup, and most traditional cooking, which does not read as a fish product on a menu or in casual conversation. This hub collects every AllergyPass guide for Japan.
Japan country and city guides
Japan's 28-allergen labeling law, the dashi problem, soy sauce as a universal seasoning, key Japanese phrases, and how communication differs from South Korea despite geographic proximity.
Accommodation guideNeighborhood comparisons by hospital proximity, depachika (department store food hall) access, and hotel kitchen reliability.
Dining guideRestaurant types ranked by allergy risk, from conveyor-belt sushi to izakaya, plus a depachika navigation guide.
Experiences guideCooking classes, night markets, and food tours that can accommodate dietary restrictions, and which ones to avoid.
Key allergen risks in Japan
Katsuobushi (bonito flake) and konbu (kelp) stock underlies miso soup, ramen broth, most simmered dishes (nimono), and many sauces. It is rarely mentioned as an ingredient because it is treated as a cooking base, not a topping. Vegetarian dashi (kombu-only) exists but must be requested specifically.
Shoyu (soy sauce) contains both soy and wheat, and is used across nearly all savory Japanese cooking, from sushi dipping sauce to marinades. Tamari is a lower-wheat alternative but not reliably gluten-free. Assume soy sauce is present unless a dish is explicitly confirmed otherwise.
Tempura batter mixes sometimes include shrimp powder even in vegetable tempura. Ramen broth frequently contains shellfish alongside dashi. Egg appears in ramen toppings, many sauces, and as a binding agent in processed foods.
Beyond noodles and tempura batter, wheat appears in soy sauce, many curry roux bases, and as a thickener in sauces. Rice-based dishes (onigiri, sushi rice) are a safer wheat-free baseline, but check the accompanying soy sauce or sauce separately.
Communicating your allergy in Japan
Japan's allergen labeling law applies to packaged food, not restaurants. For restaurant communication, a written Japanese-language card is the most effective tool, since dashi and soy sauce are default ingredients that staff may not think to mention unless directly asked.
Build a Japanese-English allergy card covering dashi, soy sauce, and your specific allergens in Japanese script
Build My Japan CardCross-destination and preparation guides
Similar soy-heavy cuisine, different labeling law, and different hidden allergens. Worth reading if your trip covers both countries.
Regional hubRegional overview covering Thailand, Vietnam, Indonesia, Malaysia, Singapore, and Cambodia alongside Japan and South Korea.
Tool guideWhy written allergy cards in the local language work better than verbal requests, and how to use them effectively at Japanese restaurants and depachika counters.
Preparation guideWhat to confirm before buying travel insurance if you have a food allergy. Japan has excellent hospital infrastructure; insurance covering allergic reactions is still essential.
Preparation guideWhat changes when you leave home: language barriers, unfamiliar food cultures, different labeling laws, and new cross-contamination environments.
Family travel guideCommunicating on your child's behalf at Tokyo hotels, sushi counters, and cooking classes, and knowing what to do if a reaction occurs.
Emergency information for Japan
- Emergency number: 119 (medical emergencies and ambulance in Japan)
- Police: 110
- Major hospitals in Tokyo: St. Luke's International Hospital (Chuo-ku), Tokyo Medical and Surgical Clinic (Akasaka), Japanese Red Cross Medical Center (Shibuya). St. Luke's and Tokyo Medical and Surgical Clinic both have dedicated international patient services and English-speaking staff.
- Pharmacies: Yakkyoku (薬局) are widely available. Epinephrine auto-injectors require a prescription in Japan and importing your own supply requires a Yunyu Kakunin-sho (import certificate) for anything beyond personal short-term use. Carry your own supply from home and check current import rules before you travel.
- Key emergency phrase: Anafirakishii o okoshite imasu, 119 ni denwa shite kudasai (アナフィラキシーを起こしています、119に電話してください): I am having anaphylaxis, please call 119.
Frequently asked questions
Is Japan safe for travelers with food allergies?
Japan has one of the world's most detailed mandatory allergen labeling systems for packaged food, covering 28 allergens. For restaurants, advance communication with a Japanese-language written card is essential, since dashi (fish stock) and soy sauce are default ingredients across most traditional cooking. With preparation, Japan is manageable for most allergy profiles, though fish and shellfish allergies require particular care.
What is dashi and why does it matter for allergies?
Dashi is the fish-and-kelp stock that forms the base of most traditional Japanese cooking, including miso soup, ramen broth, and simmered dishes. It is treated as a foundational cooking ingredient rather than a topping, so it is often not mentioned when a dish is described, even though it carries fish (and sometimes shellfish) allergen risk. Vegetarian kombu-only dashi exists but must be requested specifically.
Does soy sauce contain wheat?
Yes. Traditional Japanese soy sauce (shoyu) is brewed from both soybeans and wheat, making it a risk for both soy and gluten allergies. Tamari is a lower-wheat alternative common in some regions but is not reliably gluten-free, so it should be confirmed rather than assumed.
How do I say food allergy in Japanese?
Watashi wa [allergen] arerugii ga arimasu (私は[allergen]アレルギーがあります): I have an allergy to [allergen]. For severity: kono arerugii wa seimei ni kakawaru koto ga arimasu (このアレルギーは生命に関わることがあります): this allergy can be life-threatening. A written Japanese-language card from AllergyPass uses the correct terminology and is more reliable than verbal communication.