3-week trip to Japan and severe dairy allergy
Mar 30th, 2008, 07:19 PM
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3-week trip to Japan and severe dairy allergy
I'm going on a 3-week trip to Japan this May with my husband and daughter (who will be 6 months old by then). She has a severe dairy allergy - if I have the slightest bit of dairy (including hidden dairy), she suffers terribly - she breaks out, screams for hours, has terrible gas.
Since I don't know Japanese, I'm a little worried about ensuring I don't have ANY dairy while I'm there. I could do it by eating only fast food restaurant meals that I know don't have dairy (e.g., Subway sandwiches without cheese and McDonalds hamburgers) but that sounds absolutely depressing even if I were back in the US, let alone in Japan!
My understanding is that Japanese food does not have a lot of dairy in it. But the tempura batter might, right? And certainly their incredible baked goods? Any ideas for guaranteed dairy-free foods?
I was just in San Francisco and we went out to Fisherman's Wharf. I couldn't find anything to eat without dairy - breaded items almost always have dairy in the breading, grilled items often have butter, even hot dog buns often have dairy! So I found some ribs and thought I was safe. That night, my daughter broke out in a rash and screamed for hours. It was terrible. I looked up BBQ sauce on line and sure enough, some BBQ sauce has dairy in it.
This is why I'm so concerned about it ... dairy seems to show up in the most unlikely places!
Thanks for any thoughts or advice you can give me.
Since I don't know Japanese, I'm a little worried about ensuring I don't have ANY dairy while I'm there. I could do it by eating only fast food restaurant meals that I know don't have dairy (e.g., Subway sandwiches without cheese and McDonalds hamburgers) but that sounds absolutely depressing even if I were back in the US, let alone in Japan!
My understanding is that Japanese food does not have a lot of dairy in it. But the tempura batter might, right? And certainly their incredible baked goods? Any ideas for guaranteed dairy-free foods?
I was just in San Francisco and we went out to Fisherman's Wharf. I couldn't find anything to eat without dairy - breaded items almost always have dairy in the breading, grilled items often have butter, even hot dog buns often have dairy! So I found some ribs and thought I was safe. That night, my daughter broke out in a rash and screamed for hours. It was terrible. I looked up BBQ sauce on line and sure enough, some BBQ sauce has dairy in it.
This is why I'm so concerned about it ... dairy seems to show up in the most unlikely places!
Thanks for any thoughts or advice you can give me.
Mar 31st, 2008, 03:31 AM
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I think you'd have higher risk with western fast food--often burger patties may have dairy-based (casein) binding, bread containing dairy ingredients.
My understanding is that tempura batter is just flour and water, though not sure about the commercially prepared version.
Probably the safest bet is to go for entirely Japanese menu, like udon noodles or rice or sushi. I'm not sure if soymilk is totally dairy free or made in a same facility where dairy products are made.
My understanding is that tempura batter is just flour and water, though not sure about the commercially prepared version.
Probably the safest bet is to go for entirely Japanese menu, like udon noodles or rice or sushi. I'm not sure if soymilk is totally dairy free or made in a same facility where dairy products are made.
Mar 31st, 2008, 09:57 AM
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My background is in food problems (I authored the article on eating disorders and their treatment for the 1996 Encyclopaedia Britannica Health & Medical Annual), and I lived and studied in Japan in the 90s. Thus, what I am about to share goes back a number of years. Nevertheless. . .
The traditional Japanese diet consists of a combination of 11 specific foods that are consumed at each meal. The 11 foods, none of which are dairy, are: 2 grains, 3 vegetables (a root, a stem/leaf, and a seed/fruit vegetable), 1 nut, 1 mushroom, seaweed, broth, 1 piece fish/chicken/beef (optional), and 1 piece of fruit.
Due to globalization, however, all this is rapidly changing. Anorexia nervosa is widespread in Japan, and many young Japanese may no longer remember or care to adhere to the traditional 11-foods eating approach.
Still, dairy is not indigenous to the culture; so that's a big help. If you option for buffets or for classic Japanese dining at traditional restaurants (think large compartmentalized trays called "bento" or "okonomiyaki" style restaurants where you cook your own food), you will be able to easily spot each of the 11 traditional dairy-free foods that are used in the preparation of your meal.
Your best bet is to also procure ahead of time a doctor's note, written in Japanese language on a Rx form or on medical stationary, stating that your child ABSOULUTELY CANNOT EAT the tiniest bit of milk, cheese, butter, and/or other dairy products. In lieu of a doctor's note, chances are a bi-lingual flight attendant or hotel clerk can assist you in translating this message into Japanese language.
Meanwhile, via phrase books, the Internet, or helpful third parties, learn also to utter the phrase "She is allergic to milk, butter and dairy products" in Japanese, and you should have all you need. "Watashi wa (blank) arerugii desu" means I am allergic to (blank). With assistance, you ought to be able to tailor this phrase to suit your needs and to speak it in accompaniment with the note.
The traditional Japanese diet consists of a combination of 11 specific foods that are consumed at each meal. The 11 foods, none of which are dairy, are: 2 grains, 3 vegetables (a root, a stem/leaf, and a seed/fruit vegetable), 1 nut, 1 mushroom, seaweed, broth, 1 piece fish/chicken/beef (optional), and 1 piece of fruit.
Due to globalization, however, all this is rapidly changing. Anorexia nervosa is widespread in Japan, and many young Japanese may no longer remember or care to adhere to the traditional 11-foods eating approach.
Still, dairy is not indigenous to the culture; so that's a big help. If you option for buffets or for classic Japanese dining at traditional restaurants (think large compartmentalized trays called "bento" or "okonomiyaki" style restaurants where you cook your own food), you will be able to easily spot each of the 11 traditional dairy-free foods that are used in the preparation of your meal.
Your best bet is to also procure ahead of time a doctor's note, written in Japanese language on a Rx form or on medical stationary, stating that your child ABSOULUTELY CANNOT EAT the tiniest bit of milk, cheese, butter, and/or other dairy products. In lieu of a doctor's note, chances are a bi-lingual flight attendant or hotel clerk can assist you in translating this message into Japanese language.
Meanwhile, via phrase books, the Internet, or helpful third parties, learn also to utter the phrase "She is allergic to milk, butter and dairy products" in Japanese, and you should have all you need. "Watashi wa (blank) arerugii desu" means I am allergic to (blank). With assistance, you ought to be able to tailor this phrase to suit your needs and to speak it in accompaniment with the note.
Mar 31st, 2008, 10:33 AM
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This company http://www.selectwisely.com/
will produce a card in Japanese clearly detailing food allergies.
As a side note, and admittedly none of my business but you did post it on here, isn't 4 months old very young for eating meat? Most pediatricans in the US don't recommend meat or milk until a baby is older precisely because of the risk of food allergies.
will produce a card in Japanese clearly detailing food allergies.
As a side note, and admittedly none of my business but you did post it on here, isn't 4 months old very young for eating meat? Most pediatricans in the US don't recommend meat or milk until a baby is older precisely because of the risk of food allergies.
Mar 31st, 2008, 03:22 PM
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This is what you should say:
'Konoko wa rakunohin arerugi desu. Gyu:nyu, bata:, chi:zu ya kuri:mu rui wa mattaku taberaremasen.'
'This child has allergy against dairy products. She cannot eat any food with milk, butter, cheese or cream in it.'
'Konoko wa rakunohin arerugi desu. Gyu:nyu, bata:, chi:zu ya kuri:mu rui wa mattaku taberaremasen.'
'This child has allergy against dairy products. She cannot eat any food with milk, butter, cheese or cream in it.'
Mar 31st, 2008, 06:01 PM
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Thanks, everyone. I didn't state clearly that I am nursing her and that is why I can't have the foods even though she has the allergy. You are right, a child that young should not be eating meat! 
Yes, formula is out of the question because that would reduce my milk supply, and I don't want to wean early. The American Academy of Pediatrics recommends breastfeeding exclusively for 6 months and then breastmilk should be the main source of nutrients until age 1. I actually was only going to nurse until she was 6 months but since then, the research has convinced me to go to at least a year - the immunological benefits to the baby are simply incredible.
It's great to know that soba/udon noodles do not have dairy. I can live off of those! Plus the Japanese do not use butter all over everything, which is a plus.
Any other ideas would be most welcome!
Yes, formula is out of the question because that would reduce my milk supply, and I don't want to wean early. The American Academy of Pediatrics recommends breastfeeding exclusively for 6 months and then breastmilk should be the main source of nutrients until age 1. I actually was only going to nurse until she was 6 months but since then, the research has convinced me to go to at least a year - the immunological benefits to the baby are simply incredible.
It's great to know that soba/udon noodles do not have dairy. I can live off of those! Plus the Japanese do not use butter all over everything, which is a plus.
Any other ideas would be most welcome!
Mar 31st, 2008, 06:58 PM
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Hawaiian traveler, I'm not sure how a breast pump would help (I actually will be bringing one). If my milk is contaminated with dairy proteins, it will be do whether she nurses or takes milk via the bottle.
Mar 31st, 2008, 08:18 PM
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My daughter had a similar intolerance when she was a baby, and we are in Japan. Avoiding milk products in restaurants was not so difficult, but in packaged food it is. Many snack foods, even some flavors of potato chips, have dairy in them in the form of cassein or whey powder. You would be best to avoid packaged foods unless you can read the label...which will limit you to imported foods whose ingredients lists have not been covered over with a label in Japanese that is impossible to peel off enough of to read the English.
In restaurants, be aware that butter is often used for saute, so no matter what kind of restaurant you go to, always show them your card. Noodles are both cheap and dairy free, as is sushi. Baked goods often have milk in them in some form...so ask, even if it looks innocent (like a loaf of French bread).
Do you know about Motherwear? They have the most fantastic tops and dresses for breastfeeding mothers...discreet and fashionable. I had a whole wardrobe!
In restaurants, be aware that butter is often used for saute, so no matter what kind of restaurant you go to, always show them your card. Noodles are both cheap and dairy free, as is sushi. Baked goods often have milk in them in some form...so ask, even if it looks innocent (like a loaf of French bread).
Do you know about Motherwear? They have the most fantastic tops and dresses for breastfeeding mothers...discreet and fashionable. I had a whole wardrobe!
Apr 1st, 2008, 02:11 AM
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Rice balls (onigiri) is another local food with low probability of dairy--you can find them in almost any convenience stores.
I'd caution re: Okonomiyaki--they may be cooked on the same griddle as the one containing cheese.
I also heard margarine does contain trace of dairy byproducts either for consistency or for flavouring.
Agree with KimJapan that it is very difficult to see what processed food contains. Being a vegetarian, I was really horrified to discover that the rice crackers contained chicken or seafood extract!
I'd caution re: Okonomiyaki--they may be cooked on the same griddle as the one containing cheese.
I also heard margarine does contain trace of dairy byproducts either for consistency or for flavouring.
Agree with KimJapan that it is very difficult to see what processed food contains. Being a vegetarian, I was really horrified to discover that the rice crackers contained chicken or seafood extract!
Apr 1st, 2008, 08:20 PM
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If also allergic to eggs, then avoid all deep fried food. The batter has egg. Some batter also use milk. Boiled Japanese food should not have any diary product but you never know Pretty much all cooked Japanese food has fish based source, which should be ok. Also, Tofu dishes should be ok.
Be aware that even some noodle dishes might have deep fried items sprinkled on them, which may or may not contain milk.
You might go down to the busy basement food market(where typical Japanese will shop ready made cheap and delicious food) of any department/train stations and find suitable freshly prepared food products among variety of selections that are made in front of your own eyes. You can ask if in doubt, then.
The Shoujin-Ryori, the monk's food, has none of these and purely made from vegetables and grains even though they are expensive(~$50 & up) and rare to find. They are healthy & delicious.
Be aware that even some noodle dishes might have deep fried items sprinkled on them, which may or may not contain milk.
You might go down to the busy basement food market(where typical Japanese will shop ready made cheap and delicious food) of any department/train stations and find suitable freshly prepared food products among variety of selections that are made in front of your own eyes. You can ask if in doubt, then.
The Shoujin-Ryori, the monk's food, has none of these and purely made from vegetables and grains even though they are expensive(~$50 & up) and rare to find. They are healthy & delicious.
Feb 23rd, 2016, 08:41 PM
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Actually it's not true that modern Japanese people don't eat a lot of egg and dairy.
Egg is one of the most widely used ingredients in every Japanese cuisine, whether as a topping for noodles, cracked raw onto a bowl of simmered pork or beef rice, served as tamagoyaki (Japanese omlette) at sushi places (the sushi chef may not wash his hand properly before handling other sushi, if contaminants are a concern to you), or as part of the batter for tempura and tonkatsu. They even make steamed egg custard and egg tofu as part of Japanese set meals! You really need to be careful here in Japan with eggs!
Japanese also has a thriving dairy industry in Hokkaido that they are very proud of. There are nabe stews that use dairy in the broth, and even the Japanese hamburger uses breadcrumbs soaked in milk to make it juicy and tender. Japanese yoghurt and sour cream is beautiful, and the more experimental Japanese chef may incorporate this into their cooking without putting too much thought into it, because allergies are very very rare in Japan. Most restaurants have never had to think about it.
They might not understand cross-contamination, as many Japanese kitchens are very small and cramped. I work in a kitchen in Tokyo, by the way.
Better to have an allergy card with you.
Egg is one of the most widely used ingredients in every Japanese cuisine, whether as a topping for noodles, cracked raw onto a bowl of simmered pork or beef rice, served as tamagoyaki (Japanese omlette) at sushi places (the sushi chef may not wash his hand properly before handling other sushi, if contaminants are a concern to you), or as part of the batter for tempura and tonkatsu. They even make steamed egg custard and egg tofu as part of Japanese set meals! You really need to be careful here in Japan with eggs!
Japanese also has a thriving dairy industry in Hokkaido that they are very proud of. There are nabe stews that use dairy in the broth, and even the Japanese hamburger uses breadcrumbs soaked in milk to make it juicy and tender. Japanese yoghurt and sour cream is beautiful, and the more experimental Japanese chef may incorporate this into their cooking without putting too much thought into it, because allergies are very very rare in Japan. Most restaurants have never had to think about it.
They might not understand cross-contamination, as many Japanese kitchens are very small and cramped. I work in a kitchen in Tokyo, by the way.
Better to have an allergy card with you.
