About this article: This is a general educational reference about food allergens commonly found in Japanese cuisine. It is not a per-recipe allergen label — please always read each recipe's ingredient list before cooking.
Under U.S. law (FALCPA — Food Allergen Labeling and Consumer Protection Act), packaged foods must label 9 major allergens. While FALCPA does not directly apply to recipes, we provide this reference to help you make informed choices.
The 9 major allergens (FALCPA)
- Wheat
- Eggs
- Milk / Dairy
- Fish (finfish)
- Shellfish (crustacean)
- Peanuts
- Tree nuts (almonds, walnuts, pecans, cashews, etc.)
- Soybeans
- Sesame (added January 2023)
Common Japanese ingredients and their allergens
This list helps you spot hidden allergens in Japanese recipes. It is not exhaustive.
| Ingredient | Common allergens |
|---|---|
| Soy sauce (shoyu) | wheat + soybeans |
| Miso | soybeans (some types: wheat, barley) |
| Mirin | may contain wheat |
| Dashi (instant) | may contain fish (bonito) or shellfish |
| Tempura batter | wheat + eggs |
| Tofu / Aburaage | soybeans |
| Unagi / teriyaki sauce | wheat + soybeans |
| Ponzu | wheat + soybeans + (often) fish |
| Mochi / dango | rice (watch for cross-contamination) |
| Furikake | sesame, fish (often), soy |
What to do if you have an allergy
- Read the full ingredient list of every recipe before cooking
- Check labels at the store, especially for sauces and pre-made items
- Consult a healthcare professional if you are uncertain about an ingredient
- When in doubt, substitute or skip the recipe
What this site does not provide
- We do not add a "Contains: ..." label to each recipe
- We do not certify recipes as "allergen-free"
- Cross-contamination during home cooking is your responsibility to manage
Source: FDA — Food Allergens