Japanese Food Allergy Guide

Japanese wheat noodles served in a rich broth (soy, miso, salt, or pork bone based) topped with chashu pork, soft-boiled egg, nori, and green onions.

Vinegared rice (shari) topped with or wrapped around raw fish, shellfish, vegetables, or egg, served with soy sauce, wasabi, and pickled ginger.

A traditional Japanese soup made by dissolving miso paste in dashi broth, typically containing tofu, wakame seaweed, and green onions.

Lightly battered and deep-fried seafood or vegetables, served with a dashi-based dipping sauce (tentsuyu) and grated daikon.

A thick pork loin or fillet breaded with panko breadcrumbs and deep-fried, served with tonkatsu sauce, shredded cabbage, and steamed rice.

Pan-fried dumplings filled with ground pork, cabbage, garlic, ginger, and chives, served with a soy-vinegar dipping sauce.

A savory Japanese pancake made from wheat flour, egg, cabbage, and various fillings such as pork belly, shrimp, or squid, topped with okonomiyaki sauce, mayonnaise, bonito flakes, and aonori.

Thick Japanese wheat noodles served in a light dashi-soy broth, topped with tempura, green onions, and kamaboko fish cake.

Thin Japanese noodles made from buckwheat flour, served cold with a dashi-soy dipping sauce (tsuyu) or hot in a broth.

Round wheat flour balls filled with chopped octopus, tempura scraps, green onion, and pickled ginger, topped with takoyaki sauce, mayonnaise, bonito flakes, and aonori.

Japanese grilled chicken skewers, typically seasoned with tare (soy-mirin glaze) or salt, including various cuts like thigh, breast, liver, and cartilage.

Young soybeans boiled or steamed in their pods, lightly salted, served as a starter or bar snack.

Japanese rice balls made from cooked white rice, shaped into triangles or cylinders, often with a filling such as tuna mayo, salmon, or pickled plum, wrapped in nori.

Japanese curry sauce served over rice with a breaded fried cutlet (tonkatsu or chicken katsu).

A Japanese rolled egg omelette made by cooking thin layers of seasoned egg in a rectangular pan, often flavored with dashi, soy sauce, mirin, and sugar.

A delicate savory steamed egg custard made from eggs and dashi broth, containing shrimp, chicken, mushrooms, ginkgo nuts, and kamaboko fish cake.

Chewy Japanese rice cakes made from pounded glutinous rice, often filled with sweet red bean paste, ice cream, or flavored cream.

Salmon fillet glazed with a sweet soy sauce-based teriyaki glaze, grilled or broiled, served with steamed rice and vegetables.

Ice cream or gelato made with Japanese matcha (ceremonial or culinary grade green tea powder), typically with a dairy cream base.

A Japanese hot pot dish where thinly sliced meat and vegetables are briefly swished through a pot of simmering kombu dashi broth, then dipped in ponzu or sesame sauce.