Food allergies in Japan: how to communicate them
Japan takes allergies reasonably seriously — packaged food has clear allergen labeling by law — but restaurant awareness varies, and dashi (fish stock) is in everything. Here's how to stay safe.
Show-your-phone phrase cards
Screenshot these and show them to staff. Written Japanese beats spoken attempts for something this important.
私は重度のアレルギーがあります
Watashi wa juudo no arerugii ga arimasu — "I have a severe allergy"
これに___は入っていますか？
Kore ni ___ wa haitte imasu ka? — "Does this contain ___?"
Fill in the blank with:
- 卵 tamago — egg · 乳製品 nyuuseihin — dairy
- 小麦 komugi — wheat · そば soba — buckwheat
- 落花生 rakkasei — peanuts · えび ebi — shrimp · かに kani — crab
Hidden allergens to know
- Dashi — fish-based stock in miso soup, simmered dishes, egg dishes, even some "vegetable" dishes. Vegetarians and fish-allergic travelers: always ask.
- Soba — buckwheat noodles are often cut with wheat, and the cooking water is shared.
- Curry roux — Japanese curry blocks commonly contain wheat and sometimes shrimp/beef extract.
- Gyoza/potstickers — usually pork + cabbage, but wrappers contain wheat.
Where it's easier
- Department store food floors & chains — allergen charts are often available; ask for arerugen hyou （アレルゲン表）.
- Conveyor-belt sushi — touch panels list allergens per plate.
- Shabu-shabu / yakiniku — you cook it yourself, so you control what goes in.
Be direct about severity
Japanese politeness culture can soften your message — don't let it. Say 重度 (juudo — severe) and 命に関わります (inochi ni kakawarimasu — "it's life-threatening") if that's true. Staff would much rather turn you away than risk it.