Eating Out in Japan With Food Allergies: Labels, Phrases and Planning

Understand which allergens must appear on Japanese packaged-food labels, how restaurants differ, and how a written allergy card in Japanese can make ordering clearer.

Published October 20, 2026 at 10:38 AM JST | By Tokyo Paul

Quick answer: Japan's Consumer Affairs Agency lists nine mandatory allergens for packaged foods: shrimp, crab, walnut, cashew nut, wheat, buckwheat, egg, milk and peanut. Cashew was added in April 2026 with a transitional period. Other items, such as sesame or soybean, are only recommended for labeling. Restaurants follow different practices, so travelers with allergies usually plan ahead, carry a written card in Japanese, and ask staff directly about ingredients and cross-contact.

How allergen labeling works on packaged food

Japan's Consumer Affairs Agency sets allergen labeling rules for packaged foods under the Food Labeling Standards. The system has two tiers. Mandatory items, called specified ingredients, must be shown on the label because they cause frequent or severe reactions. Recommended items are encouraged but not required. Labeling of processed foods has been in place since April 2002.

As of the agency's April 2026 allergen overview, the mandatory list has nine items: shrimp, crab, walnut, cashew nut, wheat, buckwheat (soba), egg, milk and peanut. Walnut was added by a notice dated March 2023, and cashew nut by a notice dated April 1, 2026. The agency's notice describes a two-year transitional period for cashew, so products made earlier may not yet show it on the label. Older guides and leaflets may still list eight items, so check the current rules for the latest list before you travel.

The recommended list and what it means for you

The recommended list in the April 2026 overview covers twenty further items: almond, abalone, squid, salmon roe, orange, kiwifruit, beef, sesame, salmon, mackerel, soybean, chicken, banana, pistachio, pork, macadamia nut, peach, yam, apple and gelatin. Manufacturers are encouraged to mention these "as much as possible," but they are not obliged to.

This is important for travelers. If you react to sesame or soybean, a missing mention does not guarantee the item is absent from a product. Look at the full ingredient list as well as the allergen line, and treat any uncertainty as a reason to choose another product. The recommended list is reviewed over time, and items have moved between the lists before, so the specific items can change.

The same logic applies to imported foods sold in Japan. Imported products sold in Japan generally carry a Japanese-language label, often a sticker on the back, so look for it. If the sticker is missing or hard to read, or you are unsure, choose another product rather than guessing.

Reading a label

On many packaged foods, the allergen information appears either within the ingredient list, with the allergen noted in parentheses after each ingredient, or as a combined line near the end that begins with words like "ichibu ni" followed by the allergens and "wo fukumu," meaning "partly contains." Learn the basic words: tamago (egg), nyu or gyunyu (milk), komugi (wheat), soba (buckwheat), rakkasei or pinattsu (peanut), ebi (shrimp), kani (crab), kurumi (walnut) and kashu nattsu (cashew nut).

A smartphone camera translation tool can help with the rest, but do not rely on it alone. Cross-contact notes, such as a line saying the product is made on equipment that also handles an allergen, may appear near the ingredient list. The Consumer Affairs Agency's allergen overview says vague "may contain" phrasing is not permitted for such precautionary notes, so they are usually worded more specifically.

Restaurants, izakaya and cross-contact

Restaurants and cafes are different from packaged foods. Menus are generally not covered by the same allergen labeling, and kitchens, especially small ones, may use shared oil, grills and utensils. Common ingredients such as soy sauce, miso, dashi, mayonnaise and sesame oil appear in many dishes without being obvious, and wheat appears in soy sauce and many sauces and batters.

Many establishments are willing to help when you explain clearly. Tell staff the allergen, ask whether it is in the dish or the broth, and ask about shared fryers or shared surfaces if that matters to you. Smaller venues may say that they cannot guarantee the dish, and that is useful information. Fixed-menu counters, shared pots and fried foods are the areas that call for the most questions.

Hot pot, noodle shops and tempura counters deserve special attention. Broths can be built on stocks that contain several ingredients, buckwheat noodles may be cooked in water shared with other noodles, and deep-fried dishes often share oil. A quick question before you sit down, such as whether a dish contains your allergen, saves time for both you and the staff.

Using a written allergy card

A written card in Japanese is the most practical tool. The Tokyo Metropolitan Government publishes a Food Allergy Communication Sheet in Japanese, English, Simplified Chinese, Traditional Chinese and Korean, with pictograms for people who do not read those languages. The Consumer Affairs Agency offers a similar sheet in English, Chinese, Korean and Japanese. Both are available as PDFs on their official pages, so download them before you use them.

The idea is to fill in the ingredients you avoid and show the sheet to staff, who can then suggest dishes without them, offer to remove an ingredient, or point to text to answer you. Print a copy before the trip or save the PDF in your phone. Offering the card at the start of the meal, before you order, gives staff time to check with the kitchen.

Convenience stores, bakeries and markets

Convenience-store and supermarket foods are packaged and usually carry allergen information on the label, which makes them one of the easier places to eat with confidence. Rice balls, sandwiches, bento and sweets generally list ingredients and allergens in small print on the back. Take your time at the shelf, and use the label words above.

Bakeries, deli counters and market stalls can be less predictable. Items made in shops and sold unwrapped may not carry a detailed label, and staff may not know every ingredient. Ask politely and be ready to skip an item if the answer is uncertain. Department store food halls are fun to explore, but they are best visited with the same card and questions in hand.

Planning ahead

Before you travel, review your own allergy plan with your doctor, including what to carry and how to describe your condition in writing. This guide shares general information, not medical advice; for any health matter, talk with a doctor, and rely on current official guidance for allergen rules, which change over time.

Book accommodation that can tell you what is in breakfast, and consider choosing restaurants through a hotel or a local contact who can phone ahead. Keep your card, a list of foods to avoid, and the address of your accommodation in Japanese. Remember the emergency numbers, 110 for police and 119 for ambulance, and the JNTO Japan Visitor Hotline, 050-3816-2787, which is available around the clock.

Frequently Asked Questions

Which allergens must be labeled on food in Japan?

According to the Consumer Affairs Agency's April 2026 overview, nine specified ingredients must be labeled on packaged foods: shrimp, crab, walnut, cashew nut, wheat, buckwheat, egg, milk and peanut. Cashew has a two-year transitional period. Other items, including sesame and soybean, are on a recommended list. Check the agency for current rules.

Is sesame labeled as an allergen in Japan?

Sesame is on the recommended list, not the mandatory one, so manufacturers are encouraged but not required to label it. People who react to sesame should read the whole ingredient list, look for sesame oil and paste, and ask staff directly when eating out.

Is there an English allergy card I can show restaurant staff?

Yes. The Tokyo Metropolitan Government publishes a Food Allergy Communication Sheet in Japanese, English, Chinese and Korean with pictograms, and the Consumer Affairs Agency offers a similar sheet. Fill it in, show it before ordering, and ask staff to confirm with the kitchen.

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