Allergies in Japan: Food Allergies, Hay Fever & Medicine Guide for Tourists

Japan is an extraordinary travel destination — but it presents real challenges for anyone managing food allergies or seasonal allergies. Japanese cuisine relies heavily on ingredients that are major allergens in many people: soy, sesame, shellfish, fish, eggs, and wheat are fundamental building blocks of countless dishes. Meanwhile, Japan's cedar and cypress pollen season affects tens of millions of people each spring, and the pollen counts in many regions can be severe.

With the right preparation, however, allergy management in Japan is very achievable. This guide covers everything you need to know: how to communicate your food allergies in Japanese, how Japanese allergen labeling works, what the hay fever calendar looks like, and which medicines — OTC and prescription — are available and effective.

Food Allergies in Japan

Japan's Designated Allergen System

Japan's food safety regulations require mandatory allergen labeling for eight major allergens. These are referred to as 特定原材料 (*tokutei genzairyō*), or "specified raw materials."

The eight mandatory allergens in Japan are: