Managing food allergies in Japan with kids (with Japanese phrases)

Travelling in Japan with a food allergy is very doable with preparation, but it needs more care than at home because ingredients and language differ. This guide covers the practical steps; for a severe allergy, always take medical advice before you travel and carry prescribed medication.

Know the common allergens

Japan requires labelling of major allergens on packaged food, including egg, milk, wheat, buckwheat (soba), peanuts, shrimp and crab, among others. Soy and sesame are widespread in Japanese cooking, and dashi (fish stock) appears in many savoury dishes — worth knowing if seafood is a concern.

Carry an allergy card

The single most useful tool is a printed allergy card in Japanese that clearly states what your child cannot eat. Show it at restaurants rather than relying on spoken phrases. You can prepare one before you travel and keep a photo on your phone as backup.

A few phrases that help

• I have a food allergy — Shokumotsu arerugī ga arimasu (shoh-koo-moh-tsoo ah-reh-roo-gee gah ah-ree-mas).
• I can’t eat… — …wa taberaremasen (…wah tah-beh-rah-reh-mah-sen).
• Egg / milk / wheat — tamago / gyūnyū / komugi.
• Peanut / shrimp / crab — pīnattsu / ebi / kani.
• Does this contain…? — …wa haitte imasu ka? (…wah hai-teh ee-mas-kah).

Reading labels and dining out

Use a translation app’s camera to read packaged-food labels, and choose simple, single-ingredient items when unsure. When eating out, favour restaurants that can show ingredients, and remember dashi and soy are common. Convenience stores are handy for controlled, clearly-labelled options.

Medication and emergencies

Carry your child’s prescribed medication (including any adrenaline auto-injector) with a doctor’s letter, and know how to say “Where is the hospital?” — “Byōin wa doko desu ka?”. Note that specific medicines and brands differ in Japan, so bring what you need rather than expecting to buy it there.