Japan’s food scene is legendary, drawing hungry travelers from all over the world. But if you’re trying to avoid gluten, the landscape can be a little tricky to navigate.
That’s because so many staples of Japanese cuisine contain gluten. Soy sauce, wheat flour, miso—these are just a few of the ingredients that can make it difficult for people with celiac disease or gluten intolerance to find safe and delicious meals.
The key to success is preparation, communication, and a good understanding of where gluten might be hiding. It’s also important to know that, while awareness is growing, not all restaurants will understand what “gluten-free” means.
That’s why we created this guide. We’ll give you practical tips, resources, and insights to confidently explore the gluten-free food scene in Japan. From understanding ingredient labels to finding dedicated gluten-free restaurants and emergency options, we’ve got you covered.
Read more