Japanese Allergy Card: The Complete Guide for Traveling to Japan with Food Allergies

Traveling to Japan with food allergies can feel like walking through a minefield — and for good reason. Japanese cuisine is one of the world's most ingredient-complex, where a simple bowl of ramen might contain wheat, eggs, soy, fish, and shellfish all in one dish. And with the language barrier between most travelers and Japanese restaurant staff, getting your dietary restrictions across accurately is genuinely challenging.

This guide covers everything you need to know about creating, using, and maximizing the effectiveness of a Japanese food allergy card (アレルギーカード).

What Is a Japanese Allergy Card?

A Japanese allergy card is a bilingual document — typically English and Japanese — that clearly states your food allergies and dietary restrictions in a format restaurant staff can immediately understand. Unlike showing a Google Translated screenshot, a properly designed Japanese allergy card:

• Uses accurate, natural Japanese phrasing that kitchen staff recognize
• Clearly distinguishes between preferences and medical restrictions
• Includes cross-contamination warnings (交差汚染の回避)
• Lists both the allergen names and their common hidden forms

The term used in Japan is アレルギーカード (arerugi kādo), and Japan's food service industry has become increasingly familiar with this practice, especially in major cities and tourist areas.

Japan's Allergen Labeling Laws

Japan has some of the world's strictest food allergen labeling requirements. The Japanese Food Labeling Act mandates labeling for 7 major allergens on packaged foods:

1. Eggs (卵)
2. Milk (乳)
3. Wheat (小麦)
4. Buckwheat (蕎麦)
5. Peanuts (落花生)
6. Shrimp (えび)
7. Crab (かに)

Additionally, Japan recommends labeling for 21 additional allergens, including sesame seeds (胡麻), walnuts (くるみ), almonds (アーモンド), and more.

This means packaged food in Japan is actually quite well-labeled. The challenge is restaurant food, where staff rely on their knowledge of ingredients and must communicate this verbally.

The Hidden Allergens in Japanese Cuisine

Before your trip, you need to understand where allergens hide in typical Japanese dishes:

Dashi Stock (だし)

Dashi is the fundamental flavor base of Japanese cooking, appearing in miso soup, ramen, udon, sauces, and marinades. Traditional dashi is made from:

• Katsuobushi (dried tuna flakes) → fish
• Kombu (kelp) → generally safe, but cross-contamination risk
• Niboshi (dried sardines) → fish
• Shiitake → generally safe

If you have a fish allergy, you need to specifically ask about the dashi base in any Japanese dish.

Soy Sauce (醤油)

Standard Japanese soy sauce is made from soybeans and wheat. If you have either a soy or wheat allergy, virtually every Japanese sauce, marinade, and dish seasoning is a risk. There are gluten-free soy sauces made from only soybeans, but you need to specifically request them.

Sesame (胡麻)

Sesame seeds and sesame oil appear as garnishes and flavor enhancers in enormous numbers of Japanese dishes — from the sesame dressing on salads to the sesame oil in ramen and stir-fries to the sesame seeds on onigiri. If you have a sesame allergy, this is one of the most important items on your card.

Tempura Batter

Tempura uses a light wheat-based batter and is typically fried in shared oil that may have been used for other allergen-containing foods. Cross-contamination is very common in tempura frying.

Miso Paste (味噌)

Miso is fermented from soybeans and often wheat. It appears in miso soup (present in nearly every Japanese meal), marinades, sauces, and even desserts.

How to Use Your Allergy Card in Japan

Before You Leave

1. Create your card on AllergyCard.app — select your allergens, choose Japanese as your target language, and download to your phone camera roll.

2. Create a printed version — download the PDF and print a wallet-sized card as backup.

3. Email your card to hotels and restaurants in advance. Many higher-end Japanese restaurants have English-capable staff who can forward your requirements to the kitchen.

4. Learn one key phrase: "アレルギーがあります" (Arerugi ga arimasu) — "I have allergies." Use this as an opener before showing your card.

At the Restaurant

1. Show the card before ordering, not when the food arrives. Kitchen changes require preparation time.

2. Show the card directly to the chef or manager at smaller restaurants — don't rely on the message being accurately passed through multiple layers of staff.

3. For conveyor belt sushi (回転寿司), speak directly to a staff member — the chef behind the counter can prepare something specifically for you.

4. At ramen shops, the safest approach is to call ahead or show your card to the chef and ask what can be modified.

Convenience Store (コンビニ) Food

Convenience stores in Japan (7-Eleven, FamilyMart, Lawson) have excellent allergen labeling on packaged items. Look for the ingredient list (原材料名) on the label. For fresh prepared foods like onigiri, sandwiches, and bento, the labels are equally detailed — your card can help you ask about any unlabeled items.

Creating Your Free Japanese Allergy Card

On AllergyCard.app, you can create a professional Japanese allergy card in under two minutes:

1. Select your allergens from our library of 30+ options — including Japan-specific items like buckwheat (soba) and sesame
2. Choose English + Japanese as your language pair
3. Enable cross-contamination warning (highly recommended for Japan)
4. Add custom notes — our AI translates them accurately into Japanese
5. Preview for free, then download PNG or PDF — printable files are $8.99 one-time, no account required

Common Questions

Is English widely spoken in Japanese restaurants?

In Tokyo, Osaka, and Kyoto tourist areas, many restaurants have English menus and some English-speaking staff. However, kitchen staff — the people who actually make your food — often speak only Japanese. Your allergy card reaches them in a way English cannot.

What if I have multiple allergies?

Our card creator lets you select as many allergens as you need. Multiple allergens are displayed clearly in both languages with visual icons, making it easy for kitchen staff to scan the full list.

Can I use the card at izakayas (Japanese bars)?

Absolutely. Izakayas serve many small dishes from a shared kitchen, and cross-contamination is a real concern. Show your card to the server right when you're seated — ideally before they even bring the menu.

The Bottom Line

Japan is a wonderful food destination, and with the right preparation — specifically, a well-designed Japanese allergy card — you can eat safely and enjoy everything the cuisine has to offer. The key is communicating clearly, early, and in a format kitchen staff can act on.

Create and preview your Japanese allergy card at AllergyCard.app — no account required, printable PNG/PDF download is $8.99 one-time.