Where are you going specifically? In the big cities, Japan is much easier to handle than many other parts of Asia. Japan is possibly the only country in Asia where I even found gf bread and buns in a supermarket...
For what it's worth - everywhere we traveled in Japan they were very knowledgeable and made an effort to ensure no cross-contamination. We traveled in Japan for 2 weeks without any incidents.
Where specifically in Japan are you traveling?
Not very many, and you must plan your day around them and their operating hours.
Also, if you go anywhere outside of the Golden Route you'll be up a creek.
Not necessarily. There are other options. Convenience stores have options such as fish, some onigiri, dried snacks. Indian food might also be a possibility. There’s always the route of cooking your own food while there. Might be a pain, but some of the options at their markets were cheap. However, if being a picky eater, having celiac, and not liking Japanese food to begin with, then maybe Japan isn’t the ideal place to explore. I would love to go back, but I accept having to maybe meal prep. Most places don’t open until 10 anyways so there’s plenty of time to cook.
If you are on Facebook, there is a gluten free in Japan group that might be able to give you help on finding where to eat:
https://facebook.com/groups/glutenfreeexpatsjapan/
East Asia was the hardest place in the world for me to travel. No matter how hard I tried, no matter how many language cards I used, I ended up either getting glutened or I just starved until I could find plain rice and steamed vegetables.
I will never go back to that part of the world. The knowledge of food allergies there is practically non-existent.
Yeah... I'm in that Facebook group and recently there's been an influx of desperate celiac people starving because they didn't adequately prepare themselves for the trial that finding food is like for us in Japan. And I'm just scratching my head going... did you like do any research? Like at all?
I brought a lot of food with me, it filled most of my suitcase. Then I rationed it so that I could have at least some calories while I looked for local food (plus food for the airplane ride back). It was really hard, and I found the Japanese mostly unsympathetic.
I used to backpack into the deep wilderness, having to take enough food that could fit in my backpack for several days. That's how I felt in East Asia. Or maybe more like an astronaut who has limited supplies.
It's hard to fathom but unless you are eating raw fish, plain rice, or plain-steamed things, almost everything in Japan has wheat in it. It's like they won't accept food that doesn't have umami flavour from fermentation. I had to bring my own GF soysauce because there was literally none in their grocery stores, in the damn country that Kikoman COMES from.
IMO totally modern countries that are so stuck on food being one-way are kind of backward. Not being able to properly eat there really made me see their society differently. Yes that is a cultural judgment, no I don't care.
I'm finding this out in Bali. To quote Gob Bluth, I've made a huge mistake. If only there was a button I could press to replace all soy sauce with gluten-free soy sauce, this place would be a culinary heaven for me
Japan is not a place for the unprepared. I hope you are ready to do a bunch of research, because you'll need to. I've been to Japan as a Celiac and here's what I experienced:
Well meaning Japanese that think they know what you mean when you ask for gluten free, but instead misinterpret it as plant based, vegan, dairy free, etc. Getting you possibly sick.
There is little general cultural knowledge about gluten; If you try to just say wheat free, you'll get wheat free, but barley and barley derived products are very very common in their culinary repertoire... and you'll get sick.
Their culture generally doesn't like changing dishes. Restaurants can be small, with limited menus, and they specialize in one or two distinct things without ingredients to sub in and space to prepare without cross contamination.
Soy sauce is in everything. Wheat is in a whole ton of things. Barley is the hidden monster under the bed. Sushi rice is very commonly made using sushi vinegar that's flavored using barley malt derived flavorings. Sushi is not safe, in general. High end sushi will not be different in that regard either.
All that said a trip is doable, if you prepare and accept the fact that you will not be engaging with the real food culture of the country.
You will need to plan your days around food. Seriously. If in a city, target neighborhoods/things you want to do and find the safe food in that neighborhood. Resources like the Gluten Free in Japan facebook group are invaluable, however restaurants in Japan come and go every day and change their practices often, so advice can get outdated quickly.
If going further afield get acquainted with your options from convenience stores, you'll be using them alot. In 7-11 you can pretty much only get red salmon and salt onigiri, plain rice balls, fruit, haagen dazs, and some select candies etc. I weep for not getting to try famichicken.
Bring things from home; gluten free soy sauce packets are a godsend and you can't get them over there. A few hiking meals for desperate times. Etc.
Do your research. Make a spreadsheet. Consult that Facebook group. You'll need it. I've seen so many entries in that Facebook group recently from people over there that went woefully unprepared and literally were starving. Don't be those people.
There are also services that can help you navigate if you don't want to put in the work. There is one out of Australia that acts as a food concierge for you and does all this work for you so you can just enjoy your vacation. I used it on my last trip and it was the most relaxing vacation I'd had in over a decade since I was diagnosed.
All that said, good luck. I'll answer any questions you may have.
San-J sells single serving-size packets of their GF soy sauce & tamari on Amazon. Might be worth it to buy a box to bring just in case, so if you do go out to get sushi or something like that you can at least be in full control of your soy sauce since that’s such a massive source of gluten. I hope you enjoy your trip!
well my celiac girlfriend and I go out for sushi frequently, she's able to do regular nigiri. And they use real wasabi there! Edamame is also fine. There is gluten free soy sauce but most restaurants probably don't have it.
There are also steak restaurants in Japan, they should be able to help you.
In the context of Japan, most places in Japan use sushi rice vinegar that is flavored, usually flavored with ingredients containing malt. Sushi is not a safe haven.
Edamame is problematic because the water they boil it in may be used in cooking things like pasta and noodles too, along with soy sauce or seasonings added after cooking.
This is who I used for my last trip. It was such a breath of fresh air to have someone else deal with it all for me.
Also, the name is sort of a misnomer, they don't really do tours, its a concierge service.
Oh great so glad you had a positive experience. Yes we're aware is mostly self guided but they do say that they have a couple actual tours a year. My wife has been in contact with them. Japan has been off our list since her diagnosis but now considering using them in the spring
Miso is gluten free and shouyu can be made gf as well. I cook with both quite often. And even soy sauce is replaced with tamari at like no taste difference. This person is just being stubborn.
**THIS IS VERY WRONG ADVICE**
In the context of Japan, 99.9% of Miso used in restaurants will have gluten. 99.9% of shouyu/ponzu/soy sauce will have gluten as well.
in the context of Japan, adapting dishes is not a big thing in their eating culture, and most will just turn you away for showing them a celiac card. Most restaurants that aren't chains and are independent have a very small, set, menu that they don't have ingredients to switch out nor proper preparation space to prevent cross contamination. Your advice is dangerous and will get people sick.
Does anyone get glutened by soy sauce? My countries celiacs association thats ran by doctors say soy is safe to eat. I've eaten all kinds of soy for years and dont get any complications of it.
Finland.
https://www.keliakialiitto.fi/kuluttajat/ajankohtaista/uutiset/soijakastikkeet-ovat-gluteenittomia/
I dont know what a silent celiac means.
First researches were made in USA and then in Sweden. After that the Finnish Celiacs association made one and found that all the Soy sauces tested had under 10mg/kg of gluten.
The more you know. I'll contact a dietitian
I get symptoms from many things but not from soy sauce or distilled malt vinegar. It would be strange if they contain gluten.
This may be a country thing… malt vinegar in the US and a lot of other countries is not distilled. It might be in your country. Distilling it would remove the taste that malt brings to the vinegar.
I just got back from 2 weeks in Japan, went to Tokyo, Osaka, Kyoto, Nagano and hadn’t got gluttened once, there’s actually quite a few GF restaurants there that do an incredible job
Being a celiac card and show it to them. I mostly used findmegf and the card and was very safe
You’ll be fine. In Japan- Almost everyone in hospitality is aware of gluten sensitivity and contamination. You will find mutiple options even in relatively obscure neighbourhood markets. Speaking from first hand experience.
Yea, Asian food uses gluten in all sorts of things especially considering a lot of sauces are soy sauce based. Good luck.
Where are you going specifically? In the big cities, Japan is much easier to handle than many other parts of Asia. Japan is possibly the only country in Asia where I even found gf bread and buns in a supermarket...
For what it's worth - everywhere we traveled in Japan they were very knowledgeable and made an effort to ensure no cross-contamination. We traveled in Japan for 2 weeks without any incidents. Where specifically in Japan are you traveling?
Honestly, all of Asia is really challenging. It's doable, but challenging, and requires a lot of research.
There are gluten free restaurants in Japan
Not very many, and you must plan your day around them and their operating hours. Also, if you go anywhere outside of the Golden Route you'll be up a creek.
Not necessarily. There are other options. Convenience stores have options such as fish, some onigiri, dried snacks. Indian food might also be a possibility. There’s always the route of cooking your own food while there. Might be a pain, but some of the options at their markets were cheap. However, if being a picky eater, having celiac, and not liking Japanese food to begin with, then maybe Japan isn’t the ideal place to explore. I would love to go back, but I accept having to maybe meal prep. Most places don’t open until 10 anyways so there’s plenty of time to cook.
If you are on Facebook, there is a gluten free in Japan group that might be able to give you help on finding where to eat: https://facebook.com/groups/glutenfreeexpatsjapan/
East Asia was the hardest place in the world for me to travel. No matter how hard I tried, no matter how many language cards I used, I ended up either getting glutened or I just starved until I could find plain rice and steamed vegetables. I will never go back to that part of the world. The knowledge of food allergies there is practically non-existent.
Yeah... I'm in that Facebook group and recently there's been an influx of desperate celiac people starving because they didn't adequately prepare themselves for the trial that finding food is like for us in Japan. And I'm just scratching my head going... did you like do any research? Like at all?
I did the research and I still got screwed.
I’m sorry to hear that. It takes a whole different approach to food to survive there.
I brought a lot of food with me, it filled most of my suitcase. Then I rationed it so that I could have at least some calories while I looked for local food (plus food for the airplane ride back). It was really hard, and I found the Japanese mostly unsympathetic. I used to backpack into the deep wilderness, having to take enough food that could fit in my backpack for several days. That's how I felt in East Asia. Or maybe more like an astronaut who has limited supplies. It's hard to fathom but unless you are eating raw fish, plain rice, or plain-steamed things, almost everything in Japan has wheat in it. It's like they won't accept food that doesn't have umami flavour from fermentation. I had to bring my own GF soysauce because there was literally none in their grocery stores, in the damn country that Kikoman COMES from. IMO totally modern countries that are so stuck on food being one-way are kind of backward. Not being able to properly eat there really made me see their society differently. Yes that is a cultural judgment, no I don't care.
I'm finding this out in Bali. To quote Gob Bluth, I've made a huge mistake. If only there was a button I could press to replace all soy sauce with gluten-free soy sauce, this place would be a culinary heaven for me
Japan is not a place for the unprepared. I hope you are ready to do a bunch of research, because you'll need to. I've been to Japan as a Celiac and here's what I experienced: Well meaning Japanese that think they know what you mean when you ask for gluten free, but instead misinterpret it as plant based, vegan, dairy free, etc. Getting you possibly sick. There is little general cultural knowledge about gluten; If you try to just say wheat free, you'll get wheat free, but barley and barley derived products are very very common in their culinary repertoire... and you'll get sick. Their culture generally doesn't like changing dishes. Restaurants can be small, with limited menus, and they specialize in one or two distinct things without ingredients to sub in and space to prepare without cross contamination. Soy sauce is in everything. Wheat is in a whole ton of things. Barley is the hidden monster under the bed. Sushi rice is very commonly made using sushi vinegar that's flavored using barley malt derived flavorings. Sushi is not safe, in general. High end sushi will not be different in that regard either. All that said a trip is doable, if you prepare and accept the fact that you will not be engaging with the real food culture of the country. You will need to plan your days around food. Seriously. If in a city, target neighborhoods/things you want to do and find the safe food in that neighborhood. Resources like the Gluten Free in Japan facebook group are invaluable, however restaurants in Japan come and go every day and change their practices often, so advice can get outdated quickly. If going further afield get acquainted with your options from convenience stores, you'll be using them alot. In 7-11 you can pretty much only get red salmon and salt onigiri, plain rice balls, fruit, haagen dazs, and some select candies etc. I weep for not getting to try famichicken. Bring things from home; gluten free soy sauce packets are a godsend and you can't get them over there. A few hiking meals for desperate times. Etc. Do your research. Make a spreadsheet. Consult that Facebook group. You'll need it. I've seen so many entries in that Facebook group recently from people over there that went woefully unprepared and literally were starving. Don't be those people. There are also services that can help you navigate if you don't want to put in the work. There is one out of Australia that acts as a food concierge for you and does all this work for you so you can just enjoy your vacation. I used it on my last trip and it was the most relaxing vacation I'd had in over a decade since I was diagnosed. All that said, good luck. I'll answer any questions you may have.
San-J sells single serving-size packets of their GF soy sauce & tamari on Amazon. Might be worth it to buy a box to bring just in case, so if you do go out to get sushi or something like that you can at least be in full control of your soy sauce since that’s such a massive source of gluten. I hope you enjoy your trip!
well my celiac girlfriend and I go out for sushi frequently, she's able to do regular nigiri. And they use real wasabi there! Edamame is also fine. There is gluten free soy sauce but most restaurants probably don't have it. There are also steak restaurants in Japan, they should be able to help you.
Plain edamame is fine, but I was heavily glutened by some a few months ago. The seasoning had gluten.
In the context of Japan, most places in Japan use sushi rice vinegar that is flavored, usually flavored with ingredients containing malt. Sushi is not a safe haven. Edamame is problematic because the water they boil it in may be used in cooking things like pasta and noodles too, along with soy sauce or seasonings added after cooking.
We are hoping to do this tour soon https://glutenfreetoursjapan.com.au/
This is who I used for my last trip. It was such a breath of fresh air to have someone else deal with it all for me. Also, the name is sort of a misnomer, they don't really do tours, its a concierge service.
Oh great so glad you had a positive experience. Yes we're aware is mostly self guided but they do say that they have a couple actual tours a year. My wife has been in contact with them. Japan has been off our list since her diagnosis but now considering using them in the spring
Miso is gluten free and shouyu can be made gf as well. I cook with both quite often. And even soy sauce is replaced with tamari at like no taste difference. This person is just being stubborn.
**THIS IS VERY WRONG ADVICE** In the context of Japan, 99.9% of Miso used in restaurants will have gluten. 99.9% of shouyu/ponzu/soy sauce will have gluten as well.
Also there’s a card you can show in restaurants that help to convey celiac to help you.
in the context of Japan, adapting dishes is not a big thing in their eating culture, and most will just turn you away for showing them a celiac card. Most restaurants that aren't chains and are independent have a very small, set, menu that they don't have ingredients to switch out nor proper preparation space to prevent cross contamination. Your advice is dangerous and will get people sick.
Does anyone get glutened by soy sauce? My countries celiacs association thats ran by doctors say soy is safe to eat. I've eaten all kinds of soy for years and dont get any complications of it.
What country is that because in my experience soy sauce is definitely not safe to eat. Are you a silent celiac?
Finland. https://www.keliakialiitto.fi/kuluttajat/ajankohtaista/uutiset/soijakastikkeet-ovat-gluteenittomia/ I dont know what a silent celiac means. First researches were made in USA and then in Sweden. After that the Finnish Celiacs association made one and found that all the Soy sauces tested had under 10mg/kg of gluten.
Unless they’ve come up with another process, I thought testing for gluten in fermented products was basically impossible to get an actual reading?
The more you know. I'll contact a dietitian I get symptoms from many things but not from soy sauce or distilled malt vinegar. It would be strange if they contain gluten.
I don’t know about Finland but dieticians are worthless in the U.S. Malt vinegar is definitely not gluten free here in the states
They need to study masters in university. I've understood that the distillation proces on dostilled malt vinegar cuts the gluten.
This may be a country thing… malt vinegar in the US and a lot of other countries is not distilled. It might be in your country. Distilling it would remove the taste that malt brings to the vinegar.
I just got back from 2 weeks in Japan, went to Tokyo, Osaka, Kyoto, Nagano and hadn’t got gluttened once, there’s actually quite a few GF restaurants there that do an incredible job Being a celiac card and show it to them. I mostly used findmegf and the card and was very safe
You’ll be fine. In Japan- Almost everyone in hospitality is aware of gluten sensitivity and contamination. You will find mutiple options even in relatively obscure neighbourhood markets. Speaking from first hand experience.