Japan's Allergy Labeling System
Japan mandates labeling for 8 allergens on packaged foods: wheat, buckwheat (soba), egg, milk, peanuts, shrimp, crab, and walnuts. These are called 'tokutei genzairyo' and must appear on packaging. An additional 20 items are recommended but not required, including soy, sesame, cashew, macadamia, and various fruits. Restaurant menus are not legally required to list allergens, though many chain restaurants now provide allergy charts. Convenience store items always have allergen info on the back label in Japanese.
Tip: Photograph allergen labels at konbini and use Google Lens to translate them in real-time. The allergens are listed in a standardized format after ingredients.
Creating an Allergy Communication Card
An allergy card (arerugii kaado) is essential. Print or save one in Japanese that states your specific allergies. Free templates exist at JustHungry.com and the JNTO website. Key phrases: 'Watashi wa [allergen] arerugii desu' (I have a [allergen] allergy). For anaphylaxis-level allergies, add: 'Shōryō demo kiken desu' (Even small amounts are dangerous). Show the card before ordering — Japanese staff take allergies extremely seriously. Many restaurants will go to the kitchen to check with the chef rather than guess.
Tip: Carry your card in both digital form (phone) and printed. Some traditional restaurants have older staff who may not be comfortable reading from a screen.
Common Hidden Allergens in Japanese Cuisine
Wheat: Soy sauce contains wheat (tamari is wheat-free alternative). Tempura batter, udon, ramen noodles, tonkatsu breading, curry roux all contain wheat. Soy: Miso, tofu, soy sauce, edamame, natto — soy is in almost everything. Buckwheat: Soba noodles, soba-boro cookies, galette crepes. Shellfish: Shrimp paste in okonomiyaki sauce, dashi made from dried shrimp, ebi senbei crackers. Sesame: Gomadare dipping sauce, sesame oil in dressings, furikake rice seasoning. Eggs: Tamagoyaki, ramen toppings, many sauces.
Safe Restaurant Strategies
Chain restaurants are often safest because they have standardized allergy information sheets: CoCo Ichibanya, Gusto, Saizeriya, MOS Burger, and Starbucks Japan all provide detailed allergen charts. For severe allergies, hotel concierges can call ahead to restaurants and explain your needs in Japanese. Teppanyaki (iron griddle) restaurants let you see every ingredient cooked. Yakiniku (Korean BBQ) is relatively safe for many allergies since you grill plain meat and vegetables yourself — just verify the dipping sauces.
Emergency Preparedness
Carry your EpiPen with a doctor's letter (in English and Japanese) for customs. Japan's emergency number is 119 for ambulance. Pharmacies (yakkyoku) sell antihistamines over the counter — look for 'Allegra' or 'Zyrtec' equivalents. Hospital emergency rooms (kyuukyuu) are equipped for anaphylaxis. Learn: 'Arerugii de kibun ga warui desu' (I feel sick from an allergy) and 'Kyuukyuusha wo yonde kudasai' (Please call an ambulance). Major hospitals in tourist areas (St. Luke's in Tokyo, Japan Red Cross Kyoto) have English-speaking staff.
