Learn the usual suspects (soy sauce, dashi, marinades) before they sneak into your order.
How common each allergen is in this cuisine. Always confirm with staff.
Wheat shows up in ramen noodles, many sauces (including standard soy sauce), and batters or dumpling wrappers that appear across menus.
Traditional savory dishes are often dairy-light, but modern shops may add butter, cheese, or creamy toppings, and desserts can include milk/cream.
Egg appears as a topping (especially in noodle dishes) and in some marinades, binders, and sweet fillings.
Fish is central to many dishes and also hides in dashi (stock) used in soups, sauces, and seasonings.
Shrimp, crab, scallops, and shellfish-based broths appear often enough to ask, especially in sushi bars and mixed grills.
Soy sauce, miso, tofu, and soy-based marinades are foundational across Japanese cooking.
Sesame appears in dressings, garnishes, oils, and spice blends, especially in noodle toppings and sauces.
Tree nuts are not core to many traditional savory dishes, but show up in modern desserts, specialty sauces, and café-style twists.
Peanuts are uncommon in many classic Japanese dishes, but can appear in modern desserts, snack mixes, and fusion sauces.
Unexpected allergen sources that may not be obvious on menus.
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
Usually contains soy and often wheat; it’s the default seasoning and dip.
Found in: Sushi dips, tare glazes, ramen seasoning, marinades
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
Fermented soybean paste; sometimes includes grains depending on variety.
Found in: Ramen, soups, marinades, dressings
Often fish-based surimi and may include binders/flavorings; can confuse shellfish avoidance too.
Found in: Sushi rolls, salads, bento items
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
Roasted soybean flour; common topping for sweets and sometimes mochi.
Found in: Mochi, desserts, snack plates
Nigiri Sushi
Hand-pressed sushi developed in Edo (Tokyo) in the 1800s, consisting of an oblong mound of vinegared rice topped with a slice of fresh fish, seafood, or other topping. Considered the quintessential form of sushi.
Tonkotsu Ramen
The definitive Fukuoka-style ramen featuring an ultra-rich, creamy pork bone broth with ultra-thin straight noodles. Diners customize firmness (kata, barikata) and can order extra noodles (kaedama) in the same broth.
Yakiniku
Japanese-style barbecue where diners grill bite-sized pieces of meat, typically high-quality beef, at their own table. Various cuts are offered with different dipping sauces, from sweet soy-based tare to salt and lemon.
Sashimi
Thinly sliced raw fish or seafood served without rice, considered one of the finest expressions of Japanese cuisine. Accompanied by soy sauce, wasabi, and often garnished with shredded daikon radish and shiso leaves.
Yakitori
Skewered and grilled chicken pieces, a staple of Japanese izakaya culture. Seasoned either with salt (shio) or glazed with a sweet soy-based tare sauce. Various cuts of chicken are used, from thigh to skin to cartilage.
Mochi
Chewy Japanese rice cakes made from glutinous rice pounded into a smooth, elastic dough. Served as a dessert (often filled with sweet red bean paste as daifuku), grilled, or in soups. Central to New Year celebrations.
Copy these questions to show restaurant staff. Available in English and .
Common menu words to help identify ingredients and allergens.
Primary gluten source; appears in noodles, batters, and many sauces.
Ask specifically for gluten-free soy sauce and noodles.
Can appear in desserts, creamy toppings, or modern ramen add-ons.
Includes butter, cheese, cream; confirm sauces and fillings.
Common in ramen toppings, binders, and mayonnaise-style sauces.
Direct in sashimi/sushi and indirect via dashi (stock).
Major hidden source of fish; ask if broth/sauce uses dashi.
Shellfish; shows up in sushi, broths, and fried items.
Shellfish; also watch for imitation crab (kani-kama).
Soy is common via soy sauce, miso, tofu, and kinako.
Often contains wheat; request gluten-free tamari if needed.
Fermented soy paste; appears in ramen, marinades, and soups.
Common garnish and oil; can be in dressings and dessert pastes.
Use this word to signal seriousness when asking staff.
Useful for sauces and garnishes to reduce exposure risk.
Signals cross-contact risk for gluten, egg, and shellfish.
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.
Explore similar cuisines and dietary guides for more allergen insights.
Niblu provides informational guidance, not medical advice. Ingredients, sauces, and preparation methods vary by restaurant, region, and chef, and cross-contact can occur even when a dish seems simple. If you have a severe allergy, confirm ingredients and kitchen practices with staff every time.
