Food Allergies in Japan: Labels, Schools and Eating Out With Kids

Learn which allergens Japanese food labels must show, how to talk with schools about allergies, and practical steps for eating out and traveling with a child who has a food allergy.

Published October 19, 2026 at 12:03 PM JST | By Tokyo Paul

Quick answer: In Japan, packaged foods must show eight specified allergens on the label: shrimp, crab, walnut, wheat, buckwheat, egg, milk and peanut, according to the Consumer Affairs Agency. A further 20 items, such as sesame, soybean and cashew nut, are recommended for labeling, and the lists are revised over time. Families with allergic children usually share information with the school and check ingredient lists carefully, including when eating out.

What the law requires on packaged food

Japan's Consumer Affairs Agency sets the food labeling rules. Its allergen guidance lists eight items for which labeling is mandatory because they cause the most cases and the most severe reactions: shrimp, crab, walnut, wheat, buckwheat, egg, dairy products and peanut. The agency also lists a further 20 items, among them almond, cashew nut, sesame, soybean, salmon, beef and gelatin, for which labeling is recommended rather than required. It reviews these lists from time to time, and items can move up, as walnut did when it became mandatory in 2023.

The general rule is that allergens are displayed individually in the ingredient list, with grouping allowed only as an exception. The practical result is that the main allergen appears by name, often in parentheses after the ingredient that contains it, so a reader can find it without knowing every ingredient.

Because lists change as new data arrives, treat any article as a guide and read the current information on the agency's site. If your child has an allergy outside the mandatory eight, read the full ingredient list rather than relying on a short allergen summary.

How to read a Japanese food label

Labels are usually in Japanese, so a few words help. Tamago is egg, nyu or gyunyu is milk, komugi is wheat, soba is buckwheat, rakkasei is peanut, ebi is shrimp, kani is crab and kurumi is walnut. These are often written in kanji or kana on the back of the package, in or near the ingredient list. An allergen summary line is common, though its exact wording varies by manufacturer.

The Consumer Affairs Agency offers a Food Allergy Communication Sheet, which is listed on its English food labeling page in English, Chinese, Korean and Japanese versions. It is a downloadable sheet that can be used on a smartphone, and it can be shown to restaurant staff or shopkeepers when the language barrier gets in the way.

If a label is unclear, take a photo of the ingredient list and use a translation app to read it, then confirm with a staff member at the shop. A translation is a helper, not a replacement for caution.

Common hidden sources of allergens

Several everyday Japanese foods contain allergens that are not obvious to newcomers. Soy sauce is made from soybeans and usually wheat, and miso is made from soybeans with a grain such as rice or barley. Many noodles sold as soba contain wheat flour alongside buckwheat, so anyone avoiding wheat or buckwheat should ask carefully. Tempura, okonomiyaki, gyoza wrappers and breaded cutlets (katsu) normally contain wheat and often egg.

Broths and seasonings can include fish, shellfish or dairy. Sweets, breads and school snacks may carry egg or milk. Fillings in rice balls and bento can include sesame, fish eggs or shrimp, so check the filling name as well as the label.

Wording about shared equipment, such as notes that a product is made in a facility that handles certain items, appears on some packages but not all, and the wording varies. The lack of such a note does not guarantee that a product is free of cross-contact, so ask a doctor how careful your child needs to be.

Allergies at school and school lunch

Japan's Ministry of Education, Culture, Sports, Science and Technology (MEXT) lists school lunch among the initiatives for children's health, and says schools provide health education about allergy diseases. It also promotes food education led by nutrition teachers. School lunch (kyushoku) is a core part of the day in many public elementary and junior high schools, so allergy information is important.

In practice, schools commonly ask families to share a child's allergy information in writing, sometimes with a doctor's form, and may provide a monthly menu that lists allergens. Some schools remove a specific ingredient, some offer alternatives, and some ask families to send food from home. Approaches differ by school and municipality, so ask the school directly before the term starts.

Speak with the homeroom teacher, the school nurse (yogo kyoyu) and the nutrition staff, and make sure everyone has the same information. Ask what happens during class trips and events, when food is arranged differently.

Eating out in Japan with a food allergy

Restaurants in Japan range from small family places to large chains, and approaches vary. Some provide allergen charts, often in Japanese, listing which of the main items appear in each dish. Others rely on staff to answer questions. A written note or the Food Allergy Communication Sheet makes the conversation clearer.

When ordering, name the allergen, show the written card, and ask whether the dish and the cooking surfaces and oil are free from it. Fried foods are often cooked in shared oil, and noodle and tempura shops may use shared water or equipment. A kitchen cannot always guarantee that nothing has been in contact with an allergen, and staff may say honestly that they cannot, which is a reasonable answer to respect.

Choose simple dishes with fewer ingredients, plan meals at times when staff are less busy, and carry safe snacks for the child. If you are unsure about a place after asking your questions, it is entirely fine to politely choose a different restaurant.

Tips for travelers and new residents

Carry a written allergy card in Japanese stating the allergy and that emergency treatment may be needed. Keep any prescribed emergency medicine with you at all times, together with a doctor's letter, and check the current rules for bringing prescription medicine into Japan before the trip. For serious reactions, call 119 for an ambulance; the Japan National Tourism Organization notes that this number is for emergencies and that you cannot choose the hospital.

For ongoing care, find a pediatric clinic or an allergy specialist near home and ask whether staff speak English. The Japan National Tourism Organization's medical guide offers a symptom-pointing sheet and a personal medical information sheet that can be filled in ahead of time.

If you stay long-term, tell nurseries, kindergartens and schools early, join their allergy meetings if offered and keep the child's medical documents up to date. Convenience stores and supermarkets are good for checking labels at your own pace.

Common mistakes and good habits

A common mistake is to assume that a food without an obvious ingredient is safe. Labels list the main ingredients, but sauces, coatings and seasonings may carry allergens. Another is to rely on one translation, when two different checks give more confidence.

A third is to let information stay with one person. Share the same facts with teachers, babysitters, relatives and activity leaders, and keep a written plan that your child's doctor has approved so that every adult gives the same answer.

Finally, keep current. Labeling rules and lists change, school policies change, and your child's allergy may change too. This guide shares general cultural information and published rules, not professional advice; for a child's health, talk with a pediatrician or an allergy doctor.

Frequently Asked Questions

Which allergens must be shown on food labels in Japan?

The Consumer Affairs Agency lists eight mandatory items: shrimp, crab, walnut, wheat, buckwheat, egg, dairy products and peanut. A further 20 items, such as sesame and soybean, are recommended for labeling, and the lists are revised from time to time. Always read the whole ingredient list and check the agency's site for current rules.

Do Japanese schools handle food allergies in school lunch?

Many schools ask families to share allergy information and may provide menus listing allergens, remove an ingredient, offer an alternative or ask the family to send food from home. Practice varies by school and municipality, so speak with the homeroom teacher, school nurse and nutrition staff before the child starts.

Is there an English tool for explaining allergies in Japan?

Yes. The Consumer Affairs Agency offers a Food Allergy Communication Sheet, which is available in English, Chinese, Korean and Japanese on its food labeling page. It can be downloaded and used on a smartphone to explain an allergy to restaurant staff. A written card in Japanese is another helpful option.

Want to go deeper? Tokyo Paul's book Japanese Kids Eat Everything is available on Amazon.

Keep Exploring

More guides from Tokyo Paul: Eating Out in Japan With Kids: Family Restaurants and Kid Menus, Oyatsu: Snack Time for Japanese Children and Kyushoku: Japanese School Lunch.