Food Allergies in Japan: Labels, Cards, and Phrases
Quick answer
Japan's labelling requires 8 major allergens on packaged food. Carry an allergy card listing your allergens in Japanese, and confirm at restaurants where dishes are unlabelled. For severe allergies, carry medication.
How do I figure out if a food is safe?
Eating with allergies in Japan is manageable if you use the right tools. The biggest difference from packaged food is that restaurant dishes are not always labelled, so you must confirm. Use this approach for every meal.
| Situation | What to do |
|---|---|
| Packaged food in a shop | Read the allergen label; required allergens are listed |
| Restaurant with an allergen chart | Check the chart, then confirm with staff |
| Restaurant without labels | Show your allergy card; ask staff to confirm each allergen |
| Staff cannot confirm | Choose a different dish or restaurant |
| Street food and samples | Often unlabelled; ask, and avoid if unsure |
The safe default: if it cannot be confirmed, do not eat it. This matters most for severe allergies.
What does Japan’s allergen labelling cover?
As of June 2026, Japan requires 8 major allergens to be labelled on packaged food, with about 20 more recommended. Knowing the required ones helps you read labels fast.
| Required allergens (must be labelled) | Recommended allergens (often, not always labelled) |
|---|---|
| Shrimp (ebi) | Examples include: soybean, sesame, cashew, almond, kiwi, banana, peach, apple, mackerel, salmon, squid, abalone, salmon roe, chicken, pork, beef, gelatin, orange, yam, matsutake |
| Crab (kani) | |
| Walnut (kurumi) | |
| Wheat (komugi) | |
| Buckwheat / soba | |
| Egg (tamago) | |
| Milk (nyu) | |
| Peanut (rakkasei) |
Two important notes:
- Required labelling applies to packaged food, not to every restaurant dish.
- Recommended allergens may not appear, so do not rely on labels alone for those — ask.
How do I confirm safely when dining out?
An allergy card is the single most useful tool. It is a small card that lists your allergens in Japanese, which you hand to staff.
- Prepare a card before your trip. Free templates exist online; write your exact allergens on it.
- Show it on arrival, before ordering, so staff can suggest safe dishes.
- Point to the allergen names and ask staff to confirm the dish is free of them.
- Use a translation app for follow-up, such as asking about cooking oil or shared water.
- Accept “no” gracefully. If staff are unsure, choose something else.
Watch out for hidden sources: soy sauce contains wheat; many broths use fish (dashi); fried foods may share oil; and soba shops often cook other noodles in the same water, which matters for buckwheat allergy.
Useful phrases and a safety plan
A few simple phrases, plus your card, go a long way.
| English | Japanese (romaji) |
|---|---|
| I have a food allergy. | Shokumotsu arerugi ga arimasu. |
| I cannot eat eggs. | Tamago ga taberaremasen. |
| Does this contain milk? | Kore wa gyunyu ga haitte imasu ka? |
| Is this safe for me? | Kore wa daijobu desu ka? |
| No buckwheat, please. | Soba nuki de onegaishimasu. |
For severe allergies, plan for the worst case:
- Carry your medication (and adrenaline auto-injector if prescribed) at all times.
- Know how to call 119 for an ambulance, and how to say your allergen.
- Tell travel companions what to do if you react.
How can convenience stores and supermarkets help?
When eating out feels risky, packaged food is your safest bet, because required allergens must be listed on the label. Convenience stores (konbini) and supermarkets are everywhere and stock many labelled items.
| Where | Why it helps | Watch out for |
|---|---|---|
| Convenience stores (konbini) | Many items have allergen labels; open long hours | Fresh counter items may be unlabelled — ask |
| Supermarkets | Wide choice; clear packaged labels | Bakery and deli sections may not be labelled |
| Department store food halls | Staff can sometimes check ingredients | Busy; allow time to ask |
| Drugstores | Stock some allergen-free snacks and drinks | Limited fresh food |
A simple strategy for travellers with strict allergies: build meals from clearly labelled packaged items, and treat restaurants as a bonus only when staff can confirm a dish is safe. Carrying a few safe snacks from home also helps on long travel days when options are limited.
What about cross-contamination and shared cooking?
Even an allergen-free recipe can become unsafe through shared equipment. Ask about this directly when it matters:
- Fryers are often shared between many fried foods.
- Noodle water is reused, which affects buckwheat (soba) and wheat allergies.
- Grills and utensils may carry traces from a previous dish.
- Sauces and broths frequently contain soy (wheat) or fish (dashi).
If your allergy is severe, ask whether the kitchen can use clean equipment, and accept that some restaurants cannot guarantee it. When a place cannot be sure, choose somewhere else.
Quick reference: eating safely with allergies
| Topic | Detail (as of June 2026) |
|---|---|
| Required-labelled allergens | Shrimp, crab, walnut, wheat, buckwheat, egg, milk, peanut (8) |
| Where labelling applies | Packaged food; restaurant dishes often not labelled |
| Key tool | Allergy card in Japanese, shown at every meal |
| Hidden sources | Wheat in soy sauce, fish in dashi, shared oil and noodle water |
| If unsure | Do not eat it; choose another option |
| Emergency | Call 119; use your prescribed medication |
This is general guidance, not medical advice. Allergen rules and ingredients change, and individual dishes vary. Always confirm with restaurant staff, read labels carefully, carry your prescribed medication, and consult a doctor about managing your specific allergy while travelling.
FAQ
Does Japan label allergens on food?
Yes, on packaged food. As of June 2026, Japan requires 8 major allergens to be labelled: shrimp, crab, walnut, wheat, buckwheat (soba), egg, milk, and peanut. Around 20 more allergens are recommended but not required. Restaurant dishes are not always labelled, so you must ask.
What is an allergy card and why do I need one?
An allergy card is a small card listing your allergens in Japanese, which you show to restaurant staff. It prevents misunderstandings when you do not share a language. Free templates are available online; fill in your specific allergens and carry it with you at every meal.
Is soba (buckwheat) a hidden risk in Japan?
Yes. Buckwheat is a required-labelled allergen because soba is very common. Note that soba shops often cook udon and other noodles in the same water, so cross-contamination is possible. If you are allergic to buckwheat, tell staff clearly and ask about shared cooking water.
How do I confirm ingredients if I do not speak Japanese?
Show your allergy card, point to the allergen names, and ask staff to confirm. Use a translation app for follow-up questions. Look for packaged foods, which list allergens. When staff cannot confirm a dish is safe, it is best to choose something else.
What should I do if I have a serious allergic reaction in Japan?
For a severe reaction such as trouble breathing, swelling, or collapse, call 119 for an ambulance immediately. If you carry an adrenaline auto-injector, use it as you have been trained. Tell responders your allergy. Carry your emergency medication with you at all times during your trip.