寿司（すし）
Sushi
Vinegared rice paired with seafood, vegetables, or other toppings, served as rolls, nigiri, or assorted platters.
SoyEggsFishGlutenSesameShellfish
Japanese Cuisine Guide
Japanese Allergen Guide
Learn the usual suspects (soy sauce, dashi, marinades) before they sneak into your order.
Common flavor bases:Soy sauce (shoyu), miso, dashi, mirin, rice vinegar
Typical staples:Rice, noodles, seaweed, tofu, seasonal vegetables
Where allergens hide:Broths, dipping sauces, glazes (tare), batter, garnish powders
Good “safer” signals:Salt-grilled (shio), plain rice, simple sashimi with confirmed GF soy sauce
High cross-contact spots:Fryers (tempura), shared grills (yakiniku), busy sushi bars (sauces/brushes)
Ordering tip:Ask about soy sauce, dashi, and shared oil first; then toppings/fillings
Allergen Overview
How common each allergen is in this cuisine. Always confirm with staff.
Gluten
Often Present
Wheat shows up in ramen noodles, many sauces (including standard soy sauce), and batters or dumpling wrappers that appear across menus.
Dairy
Usually Avoidable
Traditional savory dishes are often dairy-light, but modern shops may add butter, cheese, or creamy toppings, and desserts can include milk/cream.
Eggs
Sometimes Present
Egg appears as a topping (especially in noodle dishes) and in some marinades, binders, and sweet fillings.
Fish
Often Present
Fish is central to many dishes and also hides in dashi (stock) used in soups, sauces, and seasonings.
Shellfish
Sometimes Present
Shrimp, crab, scallops, and shellfish-based broths appear often enough to ask, especially in sushi bars and mixed grills.
Soy
Often Present
Soy sauce, miso, tofu, and soy-based marinades are foundational across Japanese cooking.
Sesame
Sometimes Present
Sesame appears in dressings, garnishes, oils, and spice blends, especially in noodle toppings and sauces.
Tree Nuts
Rare
Tree nuts are not core to many traditional savory dishes, but show up in modern desserts, specialty sauces, and café-style twists.
Peanuts
Rare
Peanuts are uncommon in many classic Japanese dishes, but can appear in modern desserts, snack mixes, and fusion sauces.
Hidden Ingredients to Watch
Unexpected allergen sources that may not be obvious on menus.
Dashi (だし)
Often fish-based stock that can appear in soups, sauces, and simmered items even when fish isn’t listed.
Found in: Ramen broth, miso soup, simmered dishes, dipping sauces
Soy sauce (醤油 / shoyu)
Usually contains soy and often wheat; it’s the default seasoning and dip.
Found in: Sushi dips, tare glazes, ramen seasoning, marinades
Tare (たれ) glaze
Sweet-salty glaze commonly built from soy sauce, mirin, and sugar; may include additives and shared brushes.
Found in: Yakitori, grilled meats, eel-style glazes, bowls
Miso (味噌)
Fermented soybean paste; sometimes includes grains depending on variety.
Found in: Ramen, soups, marinades, dressings
Imitation crab (カニカマ)
Often fish-based surimi and may include binders/flavorings; can confuse shellfish avoidance too.
Found in: Sushi rolls, salads, bento items
Shared fryer oil
Cross-contact risk for gluten, shellfish, and egg when multiple items are fried in the same oil.
Found in: Tempura, croquettes, fried chicken, fried tofu
Kinako (きなこ) powder
Roasted soybean flour; common topping for sweets and sometimes mochi.
Found in: Mochi, desserts, snack plates
ラーメン
Ramen
Noodle soup with wheat noodles in a seasoned broth, topped with items like sliced pork, scallions, seaweed, and egg.
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焼肉
Yakiniku
Tabletop grilling of thinly sliced meats and vegetables, usually paired with dipping sauces and side condiments.
SoyEggsGlutenSesameShellfish
刺身
Sashimi
Thinly sliced raw seafood served simply, typically with soy sauce, wasabi, and garnishes like shiso and seaweed.
SoyFishGlutenSesameShellfish
焼き鳥
Yakitori
Charcoal-grilled chicken skewers, seasoned with salt (shio) or a sweet-salty glaze (tare).
SoyEggsGlutenSesame
餅（もち）
Mochi
Chewy cakes made from pounded glutinous rice, eaten plain, in soups, or as sweets with fillings like red bean paste or fruit.
SoyEggsDairySesameTree Nuts
What to Ask the Staff
Copy these questions to show restaurant staff. Available in English and .
English
- Does the soy sauce contain wheat, and do you have gluten-free tamari?
- Is there any dashi (fish stock) in the broth, sauce, or seasoning?
- Are any sauces or marinades made with miso or other soy ingredients?
- Is egg used as a topping, binder, or in mayonnaise-based sauces?
- Are shrimp, crab, scallops, or other shellfish used in this dish or nearby dishes?
- Is sesame used (oil, seeds, paste) in the sauce, garnish, or spice mix?
- Are fryers shared with items that contain gluten, egg, or shellfish?
- Are grills/tongs/brushes shared between different sauces or allergens?
- Can you serve it without sauce and put condiments on the side?
- Can you confirm the ingredients of the filling/topping (especially for mochi and desserts)?
- 醤油に小麦は入っていますか？グルテンフリーのたまり醤油はありますか？
- だし（魚の出汁）はスープやソース、味付けに使っていますか？
- 味噌や大豆由来の材料はソースや下味に使っていますか？
- 卵はトッピング、つなぎ、またはマヨネーズ系ソースに入っていますか？
- えび・かに・貝類などの甲殻類はこの料理（または近くの料理）に使われますか？
- ごま（油・粒・ペースト）はソースやトッピングに使われますか？
- 揚げ油は小麦・卵・甲殻類を使う料理と共用ですか？
- 焼き台やトング、ハケは他のソースやアレルゲンと共用ですか？
- ソースなしで、別添えにできますか？
- （餅やデザートの）中身やトッピングの材料を確認できますか？
Menu Glossary
Common menu words to help identify ingredients and allergens.
小麦= wheat
Primary gluten source; appears in noodles, batters, and many sauces.
グルテン= gluten
Ask specifically for gluten-free soy sauce and noodles.
乳= milk
Can appear in desserts, creamy toppings, or modern ramen add-ons.
乳製品= dairy products
Includes butter, cheese, cream; confirm sauces and fillings.
卵= egg
Common in ramen toppings, binders, and mayonnaise-style sauces.
魚= fish
Direct in sashimi/sushi and indirect via dashi (stock).
だし= stock (often fish-based)
Major hidden source of fish; ask if broth/sauce uses dashi.
えび= shrimp
Shellfish; shows up in sushi, broths, and fried items.
かに= crab
Shellfish; also watch for imitation crab (kani-kama).
大豆= soybeans
Soy is common via soy sauce, miso, tofu, and kinako.
醤油= soy sauce
Often contains wheat; request gluten-free tamari if needed.
味噌= miso
Fermented soy paste; appears in ramen, marinades, and soups.
ごま= sesame
Common garnish and oil; can be in dressings and dessert pastes.
アレルギー= allergy
Use this word to signal seriousness when asking staff.
別添え= served on the side
Useful for sauces and garnishes to reduce exposure risk.
同じ油= shared fryer oil
Signals cross-contact risk for gluten, egg, and shellfish.
Frequently Asked Questions
Not automatically. While rice is common, wheat shows up in ramen noodles, batters, and especially sauces like standard soy sauce. Always ask about soy sauce and seasonings.
Related Guides
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