Allergy Cards by Destination (2026): Which Language and What to Watch For

Most allergy advice stops at "carry a translation card". The harder question is which language, and what that particular cuisine hides.

Every kitchen has an ingredient that is structural rather than visible — the stock, the cooking oil, the sauce base. It never appears in the dish name and staff rarely think to mention it. This page goes destination by destination.

Quick reference

Korea

Language: Korean

The most commonly missed allergen is sesame. Sesame oil and toasted seeds are close to standard in namul, kimbap and most banchan. Sesame is not always front-of-mind for travellers because it is a garnish elsewhere and a base ingredient here.

The second is fermented seafood bases. Kimchi and many soups are built on salted shrimp or anchovy stock — invisible to anyone avoiding fish or shellfish.

Build a Korean card

Thailand

Language: Thai

Fish sauce is in almost everything — stir fries, soups, salads, dipping sauces. If you react to fish, "no fish" is not enough. The card has to name fish sauce specifically, the same structural problem as dashi in Japan.

Peanuts and cashews are widely used. The crushed peanuts on pad thai are visible; the ones ground into a curry paste or dipping sauce are not. Street stalls commonly share woks and utensils.

Build a Thai card

Taiwan and China

Language: Chinese

Peanut oil and sesame oil are everyday cooking oils, and nothing in a dish name tells you which was used. Shrimp paste and oyster sauce are common seasonings in stir fries — shellfish-derived and easy to miss.

Note that 素食 (vegetarian) is widely understood but is not an allergy concept. A vegetarian dish will still be cooked in peanut oil.

Build a Chinese card

Japan

Language: Japanese

Dashi — stock made from bonito — is the base of miso soup, noodle broth, simmered dishes and many sauces. It is dissolved into the liquid and nobody lists it as an ingredient. Soy sauce contains wheat unless it is specifically tamari. Sesame is everywhere and, unlike packaged goods, restaurants have no obligation to declare it.

Build a Japanese card · Full Japan guide

Europe

The EU requires 14 allergens to be declared on packaged food, and restaurants must be able to provide allergen information. The framework is stronger than in most of Asia. That does not mean the person in front of you is applying it correctly, so the card still earns its place.

• Spain — seafood stock (fumet) runs through rice dishes and soups. Spanish card
• France — butter and cream are the base of most sauces. French card
• Italy — pine nuts in pesto, anchovy dissolved into sauces. Italian card
• Germany — celery and mustard are both on the EU list and both genuinely common. German card

English-speaking countries

Language: English

Labelling is good; restaurants still depend on staff knowledge. The specific thing to get right here is naming the allergen precisely. "Nuts" is ambiguous — peanuts are legumes and are often stored and handled separately from tree nuts. Write both.

Three things every card needs

State the severity. Kitchens treat "I would rather not" and "this is medically serious" differently, and they should.

Name shared equipment and oil. If trace exposure matters, the card has to say so. Shared fryers, grills and boards are standard practice in most of the world.

Give staff a way to refuse. The most useful sentence lets the kitchen say they cannot guarantee it. That is a safe outcome. A card that only asks for reassurance pushes staff towards guessing.

Frequently asked questions

How many cards do I need for a multi-country trip?

One per kitchen language, not one per country. Korea, Thailand and Taiwan needs three. Several Spanish-speaking countries needs one. Here, one $8.99 payment covers every language, so the count does not change the price.

Should the card be in my own language too?

Yes — a bilingual card lets you check what it actually says before handing it over, and lets you point at a line if staff ask a follow-up question.

Do I need a card in Europe if allergens are regulated?

The regulation helps a lot with packaged food and gives you the right to ask. A card still makes the conversation precise, especially outside major cities and in languages you do not speak.

Print it or keep it on my phone?

Both. A printed card can go back to the kitchen; a phone usually cannot, because handing over an unlocked phone is something most travellers will not do — which means the cook never reads it.

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Related: Japan guide · Best allergy cards compared · What is an allergy card · Printable allergy card

Last updated 25 August 2026. Notes on local cuisine describe general tendencies and vary by region and venue. If your allergy is severe, plan with your allergist before travelling.