ハラール確認 · Halal check
Halal check for any Japanese label
Paste the ingredient list (原材料名) and every word is read against a ledger of 239 Japanese ingredients and 2,213 spellings — pork, alcohol, gelatin and the doubtful additives Japanese labels never explain. With the Hanafi view on seafood, a gluten check and Japan's allergen list.
Reading a label with your phone
- Point your camera at the box headed 原材料名.
- Use Live Text (iPhone) or Google Lens (Android) to copy the Japanese text.
- Come back and press Paste — nothing leaves your phone.
The check runs in your browser. Nothing you paste is sent anywhere or stored.
Paste a label, or try an example, to see the inspection slip here.
Japanese food at a glance — halal and gluten-free?
39 dishes from our encyclopedia as ordinary restaurants make them, checked for halal (majority view and Hanafi) and gluten. Tap a dish to open its inspection slip.
| Dish | Halal | Hanafi | Gluten-free | Where the risk usually is |
|---|---|---|---|---|
| Sushi寿司 | Depends on the kitchen — ask | Depends on the kitchen — ask | Usually contains gluten | The rice is plant-based; the toppings usually are not. Vegetable sushi (kappa, kanpyō, oshinko, nattō) exists everywhere, but sushi vinegar occasionally contains kelp or bonito. Nikiri glaze and eel sauce use mirin; halal-certified sushi restaurants exist in Tokyo. |
| Ramenラーメン | Usually not halal | Usually not halal | Contains gluten | Ordinary ramen is built on pork, chicken or fish broth and topped with chashu (pork). Vegan, vegetarian and halal ramen shops do exist — the broth is the thing to ask about, not the toppings. |
| Tempura天ぷら | Depends on the kitchen — ask | Depends on the kitchen — ask | Usually contains gluten | Vegetable tempura is everywhere, but the batter usually contains egg, the oil is shared with shrimp and fish, and the dipping sauce (tentsuyu) is bonito dashi with mirin. Ask for salt instead of tentsuyu. |
| Sobaそば | Not halal | Not halal | Contains gluten | The noodles are buckwheat, usually blended with wheat. The broth and dipping sauce are bonito dashi, soy sauce and mirin — almost never vegan, and not halal without checking the mirin. |
| Udonうどん | Not halal | Not halal | Contains gluten | Udon noodles are wheat, water and salt; the broth is bonito or sardine dashi. Kitsune (fried tofu) udon looks vegetarian but the tofu is simmered in dashi. |
| Yakitori焼き鳥 | Usually not halal | Usually not halal | Usually contains gluten | Chicken grilled on skewers, basted with a tare of soy sauce, mirin and sake (or just salted). Many yakitori shops also grill pork on the same grill. |
| Wagyu和牛 | Usually not halal | Usually not halal | Depends on the kitchen — ask | Japanese beef. It is halal only when the cattle were slaughtered the Islamic way — a small number of Tokyo restaurants serve certified halal wagyu. |
| Unagi (eel)うなぎ | Not halal | Not halal | Contains gluten | Grilled freshwater eel glazed with a soy-and-mirin sauce. The eel is halal, the standard glaze is not; shirayaki (salt-grilled) avoids it. |
| Kaiseki懐石 | Usually not halal | Usually not halal | Usually contains gluten | A seasonal multi-course meal built on bonito-and-kelp dashi, with fish and sake throughout. Many ryōtei can cook a vegetarian or alcohol-free version with notice — ask when you book, not at the table. |
| Shōjin ryōri (temple food)精進料理 | Depends on the kitchen — ask | Depends on the kitchen — ask | Contains gluten | Buddhist temple cooking: no meat, fish, egg or dairy, stock from kelp and shiitake, and traditionally none of the five pungent plants. Some modern restaurants cook with sake or mirin. |
| Tofu dishes豆腐料理 | Depends on the kitchen — ask | Depends on the kitchen — ask | Usually contains gluten | Tofu itself is plant-based. Yudofu is simmered in kelp stock, but the dipping sauce and the bonito flakes on hiyayakko are fish. |
| Izakaya food居酒屋 | Not halal | Not halal | Contains gluten | A pub menu of small plates. Edamame, tofu and salads are easy; most simmered and fried dishes use dashi, and the room revolves around alcohol. |
| Matcha & wagashi抹茶と和菓子 | Usually free of haram ingredients | Usually free of haram ingredients | Gluten-free by definition | Matcha is just tea. Most traditional wagashi are bean paste, rice and sugar; baked ones (dorayaki, castella) use egg and honey, and some jellies use gelatin instead of agar. |
| Sashimi刺身 | Depends on the kitchen — ask | Depends on the kitchen — ask | Contains gluten | Raw fish and seafood with soy sauce and wasabi. Halal for most Muslims; Hanafi diners usually keep to fish. |
| Tonkatsuとんかつ | Not halal | Not halal | Contains gluten | A breaded, deep-fried pork cutlet — pork by definition, sometimes fried in lard. Chicken katsu and halal katsu exist in a few places. |
| Okonomiyakiお好み焼き | Usually not halal | Usually not halal | Usually contains gluten | A cabbage pancake usually made with dashi in the batter, egg, pork belly or seafood, a sweet sauce that may contain oyster or meat extract, mayonnaise and bonito flakes. A few Hiroshima and Osaka shops make vegan or halal versions. |
| Monjayakiもんじゃ焼き | Usually not halal | Usually not halal | Contains gluten | Tokyo's runny griddle dish: a thin dashi-and-flour batter with cabbage and toppings such as mentaiko, cheese or squid. |
| Takoyakiたこ焼き | Depends on the kitchen — ask | Not halal | Contains gluten | Octopus balls in a dashi batter. Octopus is fine for most Muslims but avoided by Hanafi diners; the sauce and bonito flakes make it non-vegan even without the octopus. |
| Sukiyakiすき焼き | Not halal | Not halal | Contains gluten | Beef simmered in a sweet soy-and-mirin warishita, dipped in raw egg; the pan is greased with beef fat. Halal sukiyaki (certified beef, no mirin) exists in Tokyo. |
| Gyoza餃子 | Usually not halal | Usually not halal | Contains gluten | Pan-fried dumplings, usually filled with minced pork, cabbage, garlic chives and garlic. Vegetable gyoza exist but are often seasoned with chicken or oyster extract. |
| Japanese curryカレーライス | Usually not halal | Usually not halal | Usually contains gluten | Japanese curry is thickened with a roux that usually contains lard or beef fat, milk and meat extract — so even 'vegetable curry' is rarely vegan. Halal curry shops and vegan roux exist. |
| Sake日本酒 | Not halal | Not halal | Gluten-free by definition | Rice wine of around 15% alcohol — not halal. Usually plant-based, but some breweries clarify it with gelatin, which the label does not show. |
| Chirashiちらし寿司 | Depends on the kitchen — ask | Depends on the kitchen — ask | Usually contains gluten | A bowl of sushi rice scattered with sashimi, shredded omelette and roe. Home-style chirashi can be vegetable-only, but restaurant versions are mostly seafood. |
| Gyudon (beef bowl)牛丼 | Usually not halal | Usually not halal | Usually contains gluten | Thin beef and onion simmered in a sweet soy sauce over rice — the chains' signature dish. Not halal (non-zabiha beef, mirin and sake in the sauce). |
| Katsudonかつ丼 | Not halal | Not halal | Contains gluten | A pork cutlet simmered with egg and onion in a dashi, soy and mirin broth over rice. |
| Shabu-shabuしゃぶしゃぶ | Not halal | Not halal | Contains gluten | Thin meat swished through kelp broth and dipped in ponzu or sesame sauce. The broth is often plant-based, but ponzu usually contains bonito; halal shabu-shabu with certified beef exists. |
| Odenおでん | Depends on the kitchen — ask | Depends on the kitchen — ask | Contains gluten | A winter hotpot of fish cakes, daikon, egg and konnyaku in bonito dashi. Even the radish and konnyaku sit in fish stock. |
| Onigiriおにぎり | Depends on the kitchen — ask | Depends on the kitchen — ask | Usually contains gluten | Rice balls: the rice and nori are plant-based; most fillings are fish (salmon, tuna mayo, bonito 'okaka', mentaiko). Umeboshi and kelp are the usual exceptions — and kelp tsukudani is often seasoned with bonito. |
| Miso soupみそ汁 | Depends on the kitchen — ask | Depends on the kitchen — ask | Depends on the kitchen — ask | Miso is plant-based; miso soup almost never is, because the stock is bonito or sardine dashi. Ask for kelp (konbu) dashi, which some shops can do. |
| Yuba (tofu skin)湯葉 | Depends on the kitchen — ask | Depends on the kitchen — ask | Usually contains gluten | The skin that forms on heated soy milk — plant-based. Served with soy sauce and wasabi, or in a dashi broth that is usually bonito. |
| Natto納豆 | Depends on the kitchen — ask | Depends on the kitchen — ask | Usually contains gluten | Fermented soybeans — vegan. The sauce sachet in the pack usually contains bonito extract; use soy sauce instead. |
| Wagashi和菓子 | Usually free of haram ingredients | Usually free of haram ingredients | Gluten-free by definition | Traditional sweets of bean paste, rice and sugar — often vegan. The exceptions are baked sweets with egg and honey, gelatin jellies, modern cream fillings and red colouring from cochineal. |
| Bento弁当 | Usually not halal | Usually not halal | Gluten-free by definition | A boxed meal with many small parts. Shop bento often contain added alcohol (酒精) and fish-milt preservative; read the label — the checker above handles it. |
| Yakiniku焼肉 | Usually not halal | Usually not halal | Usually contains gluten | Grill-it-yourself beef with a soy, garlic and sesame tare. Pork is usually on the same grill; halal yakiniku restaurants in Tokyo serve certified beef and their own sauces. |
| Karaage唐揚げ | Usually not halal | Usually not halal | Contains gluten | Japanese fried chicken marinated in soy sauce, sake, garlic and ginger, coated in potato starch or flour. |
| Kushikatsu串カツ | Not halal | Not halal | Contains gluten | Breaded skewers of meat, seafood and vegetables, dipped once in a shared sauce. Vegetable skewers share the batter and the fryer with the meat. |
| Omuriceオムライス | Usually not halal | Usually not halal | Usually gluten-free | Ketchup chicken rice wrapped in an omelette, often cooked in butter; some versions add a demi-glace sauce. |
| Nikujaga肉じゃが | Not halal | Not halal | Usually contains gluten | Home-style simmered meat and potatoes — usually beef in the west of Japan and pork in the east — in dashi, soy sauce and mirin. |
| Kakigoriかき氷 | Depends on the kitchen — ask | Depends on the kitchen — ask | Usually gluten-free | Shaved ice with syrup. Plain syrups are usually plant-based; condensed milk, some red colours (cochineal) and liqueur-flavoured syrups are the things to check. |
Haram and doubtful words to know
These words decide most halal answers on Japanese packaging.
- 豚肉butanikuPorkMeat & meat extracts
- ラードrādoLard (pork fat)Meat & meat extracts
- ポークエキスpōku ekisuPork extract / tonkotsuMeat & meat extracts
- ハムhamu / bēkon / sōsējiHam, bacon, sausage, char siuMeat & meat extracts
- ゼラチンzerachinGelatinGelatin
- 酒精shusei / arukōruAdded alcohol (ethanol)Alcohol & alcoholic seasonings
- 本みりんmirinMirin (sweet rice wine)Alcohol & alcoholic seasonings
- 清酒seishu / ryōrishuSake / cooking sakeAlcohol & alcoholic seasonings
- 焼酎yōshu / shōchūSpirits & liqueursAlcohol & alcoholic seasonings
- 食肉shokuniku / chikunikuMeat (species not stated)Meat & meat extracts
- 動物油脂dōbutsu yushiAnimal fat (species not stated)Fats & oils
- 乳化剤nyūka-zaiEmulsifier (source not stated)Additives
- ショートニングshōtoninguShorteningFats & oils
- 香料kōryōFlavouringAdditives
- コチニールkochinīruCarmine / cochineal (red colour)Insect-derived
- たんぱく加水分解物tanpaku kasui bunkaibutsuProtein hydrolysateSeasonings
Japanese ingredient dictionary — halal, gluten & allergens
Every ingredient the checker knows — 239 entries, most serious first, each with its halal status, the Hanafi view where it differs, gluten and Japan's allergen labels.
Haram13
合挽肉aibiki-nikuMixed beef-and-pork mince
Minced beef and pork mixed together — the standard mince for hamburg steak, gyoza and meat sauce.
Pork in any form is haram.
Also written: 合いびき肉・合挽き肉・合い挽き肉・合びき肉
豚肉butanikuPork
Pork. 豚 (buta) is the kanji to look for.
Pork in any form is haram.
Also written: 豚・ポーク・豚ひき肉・豚挽肉・豚挽き肉・豚もも肉・豚ばら肉・豚バラ肉・豚ロース・豚こま
ハムhamu / bēkon / sōsējiHam, bacon, sausage, char siu
Processed meats. In Japan these are pork unless the label names another meat (e.g. チキンハム, chicken ham).
Assume pork, which is haram. Even chicken or beef versions are not halal without certification.
Also written: ベーコン・ソーセージ・ウインナー・ウィンナー・チャーシュー・焼豚・焼き豚・サラミ・ペパロニ・生ハム
ポークエキスpōku ekisuPork extract / tonkotsu
Concentrated pork or pork-bone stock (tonkotsu). Hides in instant noodles, soup bases and snack seasonings.
Pork in any form is haram.
Also written: 豚肉エキス・豚骨エキス・豚骨・とんこつ・トンコツ・ポークブイヨン・ポークコンソメ・豚骨スープ・とんこつスープ・ポークパウダー
ラードrādoLard (pork fat)
Pork fat. Common in ramen soups, curry roux, gyoza fillings and some bakery goods.
Pork in any form is haram.
Also written: 豚脂・精製ラード・調整ラード
ビールbīruBeer
Beer, including beer used in batters and stews.
An alcoholic drink or seasoning — avoided in a halal diet, even when it is cooked.
Brewed from barley — contains gluten.
Also written: 発泡酒・黒ビール・エール・スタウト・ビールテイスト
本みりんmirinMirin (sweet rice wine)
Sweet rice wine with about 14% alcohol — in teriyaki, sukiyaki, noodle broth, simmered dishes and glazes.
An alcoholic drink or seasoning — avoided in a halal diet, even when it is cooked.
Also written: みりん・味醂・本味醂・本直し・みりん粕
酒かすsakekasuSake lees (sakekasu)
The paste left after pressing sake, still about 8% alcohol — in kasujiru soup, pickles and marinated fish.
An alcoholic drink or seasoning — avoided in a halal diet, even when it is cooked.
Also written: 酒粕・酒糟・練り粕・板粕・酒かす漬
清酒seishu / ryōrishuSake / cooking sake
Rice wine (about 15% alcohol), used in marinades, simmered dishes, ramen tare and fish cake.
An alcoholic drink or seasoning — avoided in a halal diet, even when it is cooked.
Also written: 日本酒・料理酒・料理用清酒・純米酒・醸造酒・料理清酒・米酒・酒
紹興酒shōkōshuShaoxing wine
Chinese rice wine used in Chinese-style dishes and dumplings.
An alcoholic drink or seasoning — avoided in a halal diet, even when it is cooked.
Brewed with a wheat starter — not gluten-free.
Also written: 老酒・ラオチュウ・黄酒
ワインwainWine & fruit liqueur
Wine and fruit wines such as umeshu — in sauces, stews, jellies and sweets.
An alcoholic drink or seasoning — avoided in a halal diet, even when it is cooked.
Also written: 赤ワイン・白ワイン・果実酒・梅酒・シェリー・シェリー酒・スパークリングワイン・ぶどう酒・マデラ酒
焼酎yōshu / shōchūSpirits & liqueurs
Distilled spirits and liqueurs — 洋酒 (yōshu) means 'Western liquor' and is common in cakes, chocolates and dried fruit.
An alcoholic drink or seasoning — avoided in a halal diet, even when it is cooked.
Distillation removes gluten, so most coeliac organisations treat spirits as gluten-free; flavoured liqueurs vary.
Also written: 泡盛・ウイスキー・ウィスキー・ブランデー・ラム酒・ウォッカ・ウオッカ・リキュール・洋酒・スピリッツ
XO醤XO janXO sauce
A luxury Chinese sauce of dried scallop, dried shrimp and dried ham.
Usually contains Chinese ham (pork).
Also written: XOジャン
Usually not halal18
馬肉banikuHorse meat
Horse meat, eaten raw as basashi in Kumamoto and Nagano.
Schools differ on horse meat (the Hanafi school dislikes it), and Japanese horse meat is not zabiha — avoid.
Also written: さくら肉・桜肉・馬刺し
ビーフエキスbīfu ekisuBeef extract / beef stock
Concentrated beef or beef-bone stock. Found in curry, hayashi sauce, consommé and crisps.
Halal only if the animal was slaughtered the Islamic way (zabiha). Ordinary meat sold in Japan is not — look for a halal certificate.
Also written: 牛肉エキス・牛骨エキス・ビーフブイヨン・ビーフコンソメ・牛骨スープ・ビーフパウダー・牛骨
チキンエキスchikin ekisu / torigaraChicken extract / chicken stock
Concentrated chicken or chicken-bone stock (鶏ガラ, torigara). The most common hidden meat in Japanese soups, snacks and 'vegetable' dishes.
Halal only if the animal was slaughtered the Islamic way (zabiha). Ordinary meat sold in Japan is not — look for a halal certificate.
Also written: 鶏肉エキス・チキンブイヨン・チキンコンソメ・鶏ガラ・鶏がら・鶏ガラスープ・鶏がらスープ・チキンスープ・鶏白湯・チキンパウダー
牛肉gyūnikuBeef
Beef. 牛 (gyū / ushi) is the kanji to look for.
Halal only if the animal was slaughtered the Islamic way (zabiha). Ordinary meat sold in Japan is not — look for a halal certificate.
Also written: 牛・ビーフ・牛ひき肉・牛挽肉・牛挽き肉・和牛・国産牛・牛すじ・牛タン・牛もも肉
牛脂gyūshiBeef tallow
Beef fat. Used in curry roux, frying oil blends and some confectionery.
Halal only if the animal was slaughtered the Islamic way (zabiha). Ordinary meat sold in Japan is not — look for a halal certificate.
Also written: ヘット・牛脂肪・ビーフタロー
鴨肉kamo-nikuDuck
Duck — common in soba (kamo-nanban) and kaiseki.
Halal only if the animal was slaughtered the Islamic way (zabiha). Ordinary meat sold in Japan is not — look for a halal certificate.
Also written: 合鴨・鴨・ダック・鴨ロース・合鴨肉
鶏脂keishi / chī-yuChicken fat
Chicken fat, often floated on ramen as an aroma oil.
Halal only if the animal was slaughtered the Islamic way (zabiha). Ordinary meat sold in Japan is not — look for a halal certificate.
Also written: 鶏油・チキンオイル・チー油
七面鳥shichimenchō / tākīTurkey
Turkey meat.
Halal only if the animal was slaughtered the Islamic way (zabiha). Ordinary meat sold in Japan is not — look for a halal certificate.
Also written: ターキー・ターキーハム
食肉shokuniku / chikunikuMeat (species not stated)
Meat or meat extract without the animal named. 畜肉 (chikuniku) means livestock meat — often pork.
The animal is not named, so pork cannot be ruled out — avoid unless certified halal.
Also written: 畜肉・肉エキス・畜肉エキス・ミートエキス・食肉加工品・挽肉・ひき肉・挽き肉・もも肉・ばら肉
鶏肉torinikuChicken
Chicken. 鶏 (tori) is the kanji to look for.
Halal only if the animal was slaughtered the Islamic way (zabiha). Ordinary meat sold in Japan is not — look for a halal certificate.
Also written: 鶏・チキン・とり肉・鳥肉・鶏ひき肉・鶏挽肉・鶏むね肉・鶏もも肉・鶏ささみ・ささみ
ラム肉yōniku / ramuLamb / mutton
Lamb or mutton — e.g. Hokkaido's jingisukan barbecue.
Halal only if the animal was slaughtered the Islamic way (zabiha). Ordinary meat sold in Japan is not — look for a halal certificate.
Also written: 羊肉・マトン・ラムエキス・マトンエキス
ゼラチンzerachinGelatin
Animal gelatin (pig or cattle skin and bone) — gummies, marshmallows, jelly desserts, yogurt, ham, ramen soup.
Most gelatin in Japan comes from pigs or non-halal cattle. Avoid unless the package is halal-certified (bovine or fish gelatin).
Also written: 板ゼラチン・粉ゼラチン・ゼラチンペプチド・ゼラチン加水分解物・ゲル化剤(ゼラチン)・増粘剤(ゼラチン)
発酵調味料hakkō chōmiryōFermented (alcoholic) seasoning
A rice-based seasoning that contains alcohol, salted so it is not taxed as liquor — a cooking-sake substitute in ready meals.
Normally contains several percent alcohol — avoid unless the maker confirms otherwise.
Usually rice, but some are brewed with wheat — check the brackets.
Also written: 醸造調味料・料理用発酵調味料・発酵調味液・発酵調味料(米)
酒精shusei / arukōruAdded alcohol (ethanol)
Ethanol added as a preservative. 酒精 (shusei) is the word to look for — it appears in soy sauce, miso, bread, noodles, rice cakes and bento.
Most halal guides for Japan list 酒精 as a word to avoid. Some authorities accept small amounts of non-wine ethanol in the finished food; your certifier decides. If unsure, avoid.
Also written: アルコール・エタノール・醸造アルコール・エチルアルコール・アルコール製剤
中華スープの素chūka dashiChinese stock base
Chinese-style stock pastes and powders, usually pork- and chicken-based.
Usually contains pork extract or lard.
Often contains wheat or soy sauce.
Also written: 中華だし・中華調味料・中華風調味料・鶏がらスープの素・ウェイパー・ウェイユウパー・中華スープ
カレールウkarē ruuCurry / hayashi / stew roux
Japanese curry and stew blocks: flour, fat, spices and flavourings.
Most contain lard or pork/beef extract — use halal-certified curry roux.
Thickened with wheat flour.
Also written: カレールー・ルウ・カレーフレーク・ハヤシルウ・シチュールウ・カレーの素・ハヤシライスの素・レトルトカレー・ルー
コンソメkonsome / buiyonConsommé / bouillon / demi-glace
Western-style stock cubes and sauces — usually made with beef, chicken or pork.
Usually contains non-halal meat or pork extract, and demi-glace often contains wine.
Stock cubes and demi-glace often contain wheat.
Also written: ブイヨン・ブイヨンキューブ・固形ブイヨン・固形コンソメ・洋風だし・洋風スープの素・スープストック・フォン・ド・ヴォー・フォンドボー・デミグラスソース
動物油脂dōbutsu yushiAnimal fat (species not stated)
Fat from animals — usually lard (pork) or beef tallow, not specified.
Often pork fat, and the animal is not named — avoid.
Also written: 動物性油脂・動物脂・動物性脂肪・動物性ショートニング・食用動物油脂
Doubtful — depends on source or school50
骨カルシウムhone karushiumuBone calcium
Calcium made from animal or fish bones, added to fortify snacks and drinks.
Fish bone is fine; bone from pork or non-halal cattle is not. The label usually does not say which.
Also written: 牛骨粉・骨粉・魚骨カルシウム・魚骨粉・ボーンカルシウム
コンドロイチンkondoroichinChondroitin (cartilage)
Extracted from shark, pig, cow or chicken cartilage — in supplements and 'health' foods.
Shark cartilage is fine; pig cartilage is not. The source is often not stated.
Also written: コンドロイチン硫酸・コンドロイチン硫酸Na・サメ軟骨・鮫軟骨・軟骨抽出物
コラーゲンkorāgenCollagen
Protein from animal skin, bone or fish scales. Added to drinks, jellies and 'beauty' snacks.
Fish collagen is halal; pork collagen is haram. The label rarely says which — ask, or look for certification.
Also written: コラーゲンペプチド
かまぼこkamaboko / chikuwaFish cake (surimi)
Fish paste products — kamaboko, chikuwa, hanpen, crab sticks. In oden, ramen and bento.
The fish is halal, but surimi is commonly seasoned with mirin or sake — check the ingredients.
Often bound with wheat starch (小麦でん粉) — check for 小麦.
Also written: 蒲鉾・ちくわ・竹輪・はんぺん・さつま揚げ・さつまあげ・魚肉すり身・すり身・魚肉練り製品・魚肉ねり製品
たらこtarako / mentaikoCod roe (tarako, mentaiko)
Pollock roe, plain-salted (tarako) or chilli-marinated (mentaiko).
The roe is halal, but mentaiko's marinade very often contains sake, mirin or added alcohol — check the full ingredient list.
Also written: 明太子・めんたいこ・辛子明太子・からし明太子・明太・タラコ
チーズchīzuCheese
Cheese — including cheese powder in crisps and snacks.
Depends on the rennet: microbial or halal-slaughtered rennet is fine; pork or non-halal animal rennet is not. Labels rarely say.
Also written: ナチュラルチーズ・プロセスチーズ・クリームチーズ・パルメザンチーズ・モッツァレラ・モッツァレラチーズ・ゴーダチーズ・チェダーチーズ・カマンベール・マスカルポーネ
レンネットrennettoRennet
The enzyme that sets cheese — from calf stomach, microbes or fermentation.
Microbial or halal-slaughtered rennet is fine; porcine or non-halal animal rennet is not.
Also written: 凝乳酵素・キモシン・仔牛レンネット
プロポリスpuroporisuPropolis
Bee resin, sold in candies and supplements — often as an alcohol extract.
Propolis itself is permissible; liquid extracts are usually made in alcohol.
Also written: プロポリスエキス
コチニールkochinīruCarmine / cochineal (red colour)
A red colour made from crushed cochineal insects — in strawberry milk, sweets, ham and fish cake.
Authorities disagree: Indonesia's MUI ruled cochineal halal (fatwa 33/2011); Malaysia's federal mufti office treats it as haram. Follow your own authority.
Also written: コチニール色素・カルミン・カルミン酸・カルミン酸色素・コチニールカイガラムシ
ラック色素rakku shikisoLac dye (insect red)
A red colour from the lac insect.
Insect-derived; rulings differ between authorities.
Also written: ラックカイガラムシ・ラックダイ・ラック
シェラックsherakkuShellac (glaze)
A shiny glaze made from lac-insect resin — on chocolate beans, candy and some fruit.
Generally regarded as permissible as a resin secretion, but some certifiers question it.
Also written: セラック・光沢剤(シェラック)・精製セラック
甘酒amazakeAmazake
A sweet rice drink. Koji amazake (麹甘酒) is non-alcoholic; sake-lees amazake (酒粕甘酒) contains a little alcohol.
Koji amazake is fine; sake-lees amazake is not — the label says 米麹 or 酒粕.
Also written: あまざけ・米麹甘酒・糀甘酒
みりん風調味料mirin-fū chōmiryōMirin-style seasoning
A cheaper mirin substitute made from syrup and seasonings, with less than 1% alcohol.
Contains a little alcohol (under 1%). Some Muslims accept it, many avoid it — follow your certifier or avoid.
Also written: みりんタイプ調味料・みりん風・みりんタイプ・みりん風味調味料
ノンアルコールnon-arukōruNon-alcoholic (beer-taste) drinks
Alcohol-free beer-taste drinks (0.00% in most Japanese brands).
Contains no alcohol, but scholars disagree about drinks that imitate beer; many Muslims avoid them.
Many are made with barley malt — check for 麦芽.
Also written: アルコールフリー・ノンアルコールビール・アルコール0.00%
だし入りみそdashi-iri misoMiso with dashi / instant miso soup
Miso pre-mixed with dashi, and instant miso soup.
Japanese soy sauce and miso are brewed, and many brands also add alcohol (アルコール / 酒精) as a preservative. Halal-certified versions exist — look for the mark or for a list without alcohol.
Depends on the miso type and the dashi seasoning — check the brackets.
Also written: だし入り味噌・液みそ・即席みそ汁・インスタントみそ汁・みそ汁の具
ドレッシングdoresshinguDressing
Salad dressings.
May contain wine vinegar, mirin, or bacon/anchovy in Caesar types.
Japanese-style dressings usually contain soy sauce (wheat).
Also written: 和風ドレッシング・フレンチドレッシング・シーザードレッシング・ドレッシングタイプ調味料・サラダドレッシング
めんつゆmentsuyuNoodle broth (mentsuyu, tsuyu)
Soy sauce, mirin and bonito dashi — the broth and dipping sauce for soba, udon and tempura.
Almost always contains mirin or sake.
Soy-sauce based — contains wheat.
Also written: そばつゆ・だしつゆ・天つゆ・濃縮つゆ・つゆの素・うどんつゆ・麺つゆ・かけつゆ・つけつゆ・だししょうゆ
お好みソースokonomi sōsuOkonomiyaki, takoyaki & yakisoba sauce
Thick sweet sauces for okonomiyaki, takoyaki and yakisoba.
Some contain meat extract of unstated origin or alcohol.
May contain wheat — check.
Also written: お好み焼きソース・お好み焼ソース・たこ焼きソース・たこ焼ソース・焼そばソース・焼きそばソース・オタフクソース
ポン酢ponzuPonzu
Citrus soy sauce for hot pot, gyoza and salads.
Often contains mirin or alcohol.
Soy-sauce based — contains wheat.
Also written: ぽん酢・ぽん酢しょうゆ・ポン酢しょうゆ・ポン酢醤油
ソース類sōsuSauce (type not stated)
'Sauce' with no type — check the sub-ingredients in brackets.
Also written: ソース(その他)・ソース
スープの素sūpuSoup / soup base (type not stated)
A soup or soup base with no type named — the brackets after it list what is inside.
Also written: スープ粉末・粉末スープ・スープ(その他)・スープ
タコスtakosuTacos / taco rice (filling not stated)
A dish name inside an ingredient list — the filling is usually minced meat; read the brackets that follow.
Also written: タコライス
たれtareTare (sauce, type not stated)
Seasoning sauces for yakiniku, yakitori, eel and teriyaki.
Usually contains mirin or sake, and sometimes pork or beef extract.
Usually soy-sauce based (wheat).
Also written: タレ・焼肉のたれ・焼き肉のたれ・焼鳥のたれ・焼き鳥のたれ・蒲焼のたれ・かば焼のたれ・甘だれ・照り焼きのたれ・すき焼きのたれ
つくだ煮tsukudaniTsukudani (soy-simmered relish)
Kombu, nori, small fish or beans simmered down in soy sauce and sugar — the classic onigiri filling.
Usually contains mirin or sake.
Simmered in soy sauce (wheat).
Also written: 佃煮・つくだに・昆布つくだ煮・のりつくだ煮・甘露煮・煮豆
調味料chōmiryōSeasoning (type not stated)
'Seasoning' with no detail — could be anything from salt to meat extract.
Also written: 調味料(その他)・調味料類・複合調味料・調味料ミックス
コチュジャンkochujanGochujang
Korean fermented chilli paste.
Often contains alcohol (酒精) as a preservative.
Usually made with wheat or barley.
Also written: 唐辛子みそ
米みそkome miso / mame misoRice miso / soybean miso
Miso made with rice koji (kome-miso) or soybean koji (mame-miso, e.g. Hatchō).
Japanese soy sauce and miso are brewed, and many brands also add alcohol (アルコール / 酒精) as a preservative. Halal-certified versions exist — look for the mark or for a list without alcohol.
No barley — but check for added wheat in blends.
Also written: 米味噌・豆みそ・豆味噌・八丁みそ・八丁味噌・赤だしみそ・赤だし
みそmisoMiso (type not stated)
Fermented soybean paste, made with rice, barley or soy koji.
Japanese soy sauce and miso are brewed, and many brands also add alcohol (アルコール / 酒精) as a preservative. Halal-certified versions exist — look for the mark or for a list without alcohol.
Rice and soybean miso are gluten-free; barley miso (麦みそ) and blends that include it are not.
Also written: 味噌・合わせみそ・合わせ味噌・調合みそ・赤みそ・赤味噌・白みそ・白味噌・粉末みそ・西京みそ
麦みそmugi misoBarley miso
Miso made with barley koji — common in Kyushu and Shikoku.
Japanese soy sauce and miso are brewed, and many brands also add alcohol (アルコール / 酒精) as a preservative. Halal-certified versions exist — look for the mark or for a list without alcohol.
Made with barley — contains gluten.
Also written: 麦味噌・大麦みそ
白しょうゆshiro shōyuWhite soy sauce / shiro-dashi
Pale, mostly-wheat soy sauce. 白だし (shiro-dashi) is white soy sauce mixed with bonito dashi and mirin.
Japanese soy sauce and miso are brewed, and many brands also add alcohol (アルコール / 酒精) as a preservative. Halal-certified versions exist — look for the mark or for a list without alcohol.
Made mostly from wheat.
Also written: 白醤油・白だし
しょうゆshōyuSoy sauce
Soy sauce — brewed from soybeans, wheat and salt. In almost every Japanese savoury food.
Japanese soy sauce and miso are brewed, and many brands also add alcohol (アルコール / 酒精) as a preservative. Halal-certified versions exist — look for the mark or for a list without alcohol.
Standard Japanese soy sauce is about half wheat — not gluten-free. Look for 小麦不使用 or a gluten-free tamari.
Also written: 醤油・しょう油・濃口しょうゆ・こいくちしょうゆ・濃口醤油・淡口しょうゆ・うすくちしょうゆ・薄口しょうゆ・淡口醤油・減塩しょうゆ
たまりしょうゆtamariTamari soy sauce
A thick soy sauce traditionally made with little or no wheat.
Japanese soy sauce and miso are brewed, and many brands also add alcohol (アルコール / 酒精) as a preservative. Halal-certified versions exist — look for the mark or for a list without alcohol.
Many tamari brands still add some wheat — only 小麦不使用 (no wheat) or a gluten-free mark is safe.
Also written: たまり醤油・小麦不使用しょうゆ・たまり
たんぱく加水分解物tanpaku kasui bunkaibutsuProtein hydrolysate
Protein broken down into savoury amino acids — from soy, wheat or corn, but also from pork, chicken, fish or gelatin. The label usually does not say which.
Could be pork-derived — avoid unless the source is stated or certified.
Often from wheat — if so, 小麦 appears on the allergy line.
Also written: たん白加水分解物・蛋白加水分解物・タンパク加水分解物・加水分解たんぱく・加水分解タンパク・たんぱく加水分解物(大豆を含む)・ペプチド
甜麺醤tenmenjanTianmianjiang (sweet bean sauce)
Sweet fermented wheat-and-soy paste for Peking duck, mapo dishes and jajangmen.
Some brands add alcohol (酒精) — check.
Made from wheat flour.
Also written: テンメンジャン・甜麵醬
マーガリンmāgarinMargarine
Margarine and fat spreads.
Usually vegetable fat; emulsifiers and flavourings are of unstated origin.
Also written: ソフトマーガリン
ショートニングshōtoninguShortening
A solid baking fat in bread, biscuits and snacks.
Usually vegetable, but animal-fat shortening exists — halal-certified products state it.
油脂yushiFat / oil (source not stated)
Fat or processed fat whose source is not stated — may be plant or animal.
May include lard or beef tallow — avoid unless certified.
Also written: 食用油脂・加工油脂・精製加工油脂・油脂加工品・食用精製加工油脂・ファットスプレッド・油脂加工食品
グリセリンguriserinGlycerin
A humectant that keeps sweets and dried fruit soft; made from plant or animal fat.
May be from animal fat — avoid unless plant-based or certified.
Also written: グリセロール・植物性グリセリン
ヒアルロン酸hiaruron-sanHyaluronic acid / proteoglycan
From rooster combs, salmon nasal cartilage or fermentation — in 'beauty' foods.
Rooster comb from non-halal chicken is a concern; fermentation-derived is fine.
Also written: ヒアルロン酸Na・鶏冠抽出物・プロテオグリカン
香料kōryōFlavouring
Flavourings. Japanese law lets makers write just 香料 without any breakdown.
Flavourings are often dissolved in alcohol and their origin is undisclosed — certified products have checked this.
Also written: フレーバー・天然香料・合成香料
酵素kōsoEnzymes
Enzymes used in processing — mostly microbial, but some (pepsin, lipase) can come from animals. 酵素(卵由来) is egg lysozyme.
Porcine enzymes exist and are not disclosed — certified products have checked.
Also written: 酵素処理・酵素製剤・ペクチナーゼ・アミラーゼ・プロテアーゼ・リパーゼ・トランスグルタミナーゼ・ペプシン・パパイン
光沢剤kōtaku-zaiGlazing agent (type not stated)
A shine coating on chocolate, candy and gum — may be shellac (insect), beeswax or plant wax.
乳化剤nyūka-zaiEmulsifier (source not stated)
Emulsifier. Despite the 乳 character it is not milk — but the label does not say whether it came from soy, palm or animal fat. 乳化剤(大豆由来) means soy.
Can be made from animal fat, including pork — a classic 'mashbooh' (doubtful) item. Certified products have verified the source.
グリセリン脂肪酸エステルshibōsan esuteruFatty-acid esters (E471-type emulsifiers)
Emulsifiers built from fatty acids, which can come from plant oils or animal fat.
Fatty acids may be from pork fat — avoid unless certified.
Also written: ショ糖脂肪酸エステル・ソルビタン脂肪酸エステル・プロピレングリコール脂肪酸エステル・ポリグリセリン脂肪酸エステル・ポリソルベート・ポリソルベート80・ステアロイル乳酸カルシウム・ステアロイル乳酸ナトリウム・グリセリンエステル・モノグリセリド
L-システインshisuteinL-cysteine
An amino acid used in bread and flavourings; made by fermentation, or extracted from feathers or hair.
Hair-derived cysteine is not permissible; fermentation-derived is.
Also written: システイン・L-シスチン・L-システイン塩酸塩・シスチン
焼成カルシウムshōsei karushiumuCalcined calcium (source not stated)
Calcium made by roasting shells, bones or eggshells. When the source is not named, it is usually seashell or eggshell.
Shell and eggshell are fine; bone from non-halal animals is not. The source is rarely stated.
Also written: 未焼成カルシウム・焼成Ca・未焼成Ca・カルシウム(未焼成)・カルシウム(焼成)
ステアリン酸カルシウムsutearin-sanStearates
Anti-sticking agents in tablets and candy; stearic acid can be plant or animal.
Also written: ステアリン酸マグネシウム・ステアリン酸・ステアリン酸Ca・ステアリン酸Mg
ビスケットbisuketto / kukkīBiscuits, cookies, cake (as an ingredient)
Baked components inside another product — e.g. the biscuit in a chocolate bar or ice cream.
Check the brackets for lard, shortening of unknown origin, gelatin or liqueur.
Wheat — contains gluten.
Also written: クッキー・クラッカー・ウエハース・ウェハース・スポンジケーキ・カステラ・パイ生地・タルト生地・シュー生地・ワッフル
中華めんchūka-men / rāmenRamen & Chinese-style noodles
Wheat noodles made with kansui (alkaline salts). 油揚げめん is the fried noodle block of instant ramen.
Instant noodle blocks are commonly seasoned with pork or chicken extract — read the whole list.
Wheat — contains gluten.
Also written: 中華麺・ラーメン・中華そば・焼そば・焼きそば・冷やし中華・油揚げめん・即席めん・即席麺・インスタントラーメン
食パンpanBread
Bread as an ingredient (sandwiches, croutons).
Japanese bread frequently contains added alcohol (酒精), lard or shortening of unknown origin.
Wheat — contains gluten.
Also written: パン生地・バンズ・ロールパン・フランスパン・クルトン・パン
Usually fine26
アイスクリームaisu kurīmuIce cream (aisu kurīmu, aisu miruku, rakuto aisu)
Japanese law sorts ice cream by milk solids: アイスクリーム, アイスミルク and ラクトアイス all contain milk. Only 氷菓 (ice confection) can be dairy-free.
クリームkurīmuCream (type not stated)
'Cream' on a Japanese label can be dairy cream or a vegetable-fat whip; the sub-ingredients in brackets tell you which.
Custard and flour pastes (カスタード, フラワーペースト) contain wheat flour.
ミルクチョコレートmiruku chokorētoMilk / white chocolate
Milk, white or 'nama' chocolate — always made with milk or cream.
ヨーグルトyōgurutoYogurt
Yogurt and fermented milk.
チョコレートchokorētoChocolate (type not stated)
Chocolate as an ingredient. Most Japanese chocolate contains milk powder; the sub-ingredients in brackets tell you.
出汁dashiDashi / Japanese stock (type not stated)
Japanese stock or stock powder. 風味調味料 (fūmi chōmiryō) is the legal name for instant dashi powder, normally bonito-based.
Dashi powders often contain soy sauce or wheat-derived seasoning.
ホワイトソースhowaito sōsuWhite sauce (béchamel)
Béchamel — butter, flour and milk — in gratin, doria and croquettes.
Thickened with wheat flour.
マヨネーズmayonēzuMayonnaise
Japanese mayonnaise is made with egg yolk (and often seasoning that may include fish or yeast extract).
マヨネーズタイプmayonēzu taipuMayonnaise-style dressing
Mayo-style dressings that legally cannot be called mayonnaise — some are egg-free, many still contain egg.
トマトソースtomato sōsuTomato sauce, pizza sauce
Tomato-based sauces.
ウスターソースusutā sōsuJapanese Worcester / tonkatsu sauce
Fruit-and-vegetable brown sauces for katsu, korokke and cabbage. Japanese versions are usually anchovy-free.
Some brands contain wheat or malt vinegar — check.
調味料(アミノ酸等)chōmiryō (aminosan-tō)MSG & umami seasonings (amino acids, nucleotides)
調味料（アミノ酸等） means added umami seasoning — mostly MSG made by bacterial fermentation, sometimes with nucleotides (inosinate, guanylate).
酵母エキスkōbo ekisuYeast & yeast extract
Yeast for bread, and yeast extract — a savoury, plant-like umami seasoning in snacks and soups.
Usually gluten-free; brewer's yeast extracts can carry barley.
豆板醤tōbanjanDoubanjiang (chilli bean paste)
Fermented broad-bean and chilli paste for mapo tofu.
Some brands add wheat flour — check for 小麦.
ワインビネガーwain binegāWine vinegar / balsamic
Vinegar made from wine, including balsamic — in dressings and Western sauces.
ビタミンAbitamin AVitamin A (retinol)
Added vitamin A — usually synthetic retinol; some preparations come from fish-liver oil or are coated in gelatin.
ビタミンDbitamin DVitamin D (D3)
Added vitamin D. D3 is usually made from lanolin (sheep wool grease); D2 is plant/fungal.
ゲル化剤geruka-zaiGelling agent / stabiliser (type not stated)
A thickener named only by its function. Japanese rules require the substance in brackets — e.g. 増粘剤(キサンタン) — so a bare term is unusual.
レシチンreshichinLecithin (source not stated)
An emulsifier — usually from soy, sometimes sunflower or egg yolk.
餃子の皮gyōza no kawaDumpling & spring-roll wrappers
Wheat wrappers for gyoza, wonton, shumai and spring rolls.
Wheat — contains gluten.
オーツōtsu / enbakuOats / granola
Oats, oatmeal and granola.
Oats are usually cross-contaminated with wheat in Japan; only certified gluten-free oats are safe for coeliacs.
蕎麦sobaSoba noodles
Buckwheat noodles. Most soba is blended with wheat flour (e.g. 二八 = 80% buckwheat, 20% wheat). Buckwheat is a mandatory allergen in Japan.
Usually contains wheat; even 100% buckwheat soba (十割) is often cooked in water shared with wheat noodles.
天ぷら粉tenpura-ko / tenkasuTempura batter, tenkasu & flour mixes
Batter and coating mixes, and tenkasu (crunchy fried batter bits sprinkled on udon and okonomiyaki).
Wheat — contains gluten.
うどんudon / sōmenUdon, sōmen & white wheat noodles
Wheat noodles made from flour, water and salt.
Wheat — contains gluten.
植物性チーズshokubutsusei chīzu / bīganPlant-based alternatives (vegan cheese, butter, mayo)
Products sold as plant-based versions of cheese, butter, milk or mayonnaise.
Halal by nature132
あさりasari / shijimiClams & shellfish
Clams and other shellfish — common in miso soup and soup bases.
あわびawabiAbalone
Abalone, a luxury shellfish.
えびebiShrimp / prawn
Shrimp and prawns, including dried shrimp in crackers and okonomiyaki.
フィッシュコラーゲンfisshu korāgenFish collagen
Collagen made from fish skin or scales.
グルコサミンgurukosaminGlucosamine / chitosan
Usually made from crab and shrimp shells; some is fermentation-made.
魚介gyokaiSeafood (mixed)
Mixed seafood — may include fish, shellfish, shrimp or squid.
魚醤gyoshōFish sauce
Fermented fish sauce — Japanese (shottsuru, ishiru) or Thai nam pla.
魚油gyoyuFish oil (DHA / EPA)
Fish oil, often listed by its fatty acids DHA and EPA in fortified drinks and sausages.
ほたてhotateScallop
Scallop and dried scallop (kaibashira), a prized soup base.
イカikaSquid
Squid, including dried squid (surume) and squid ink.
いくらikura / sujikoSalmon roe
Salmon roe, loose (ikura) or in the sac (sujiko).
貝カルシウムkai karushiumuShell calcium
Calcium made from scallop, oyster or other shells. Added to snacks, noodles and fish cake.
牡蠣kaki / oisutāOyster / oyster sauce
Oyster and oyster sauce (かき油). Oyster sauce hides in stir-fries, yakisoba and okonomiyaki sauce.
Many oyster sauces are thickened with wheat — check for 小麦.
かにkaniCrab
Crab and crab extract.
かつお節katsuobushiBonito / bonito flakes (katsuobushi)
Dried, smoked skipjack — the backbone of Japanese dashi. The single most common hidden animal ingredient in Japanese food: miso soup, noodle broth, onigiri fillings, crackers, natto sauce.
まぐろmaguroTuna
Tuna — including canned tuna (ツナ) in onigiri and sandwiches.
煮干しniboshi / iwashiSardine / dried baby sardines (niboshi)
Sardines and dried baby sardines (niboshi, iriko) — used for dashi, ramen broth and snacks.
サバsabaMackerel / mackerel flakes
Mackerel, often dried into flakes (saba-bushi) for stronger dashi.
魚sakanaFish
Fish or fish extract. 魚 (sakana) is the kanji to look for.
サケsake / shakeSalmon
Salmon. Careful: さけ in hiragana on an allergy line means salmon, while the kanji 酒 means alcohol.
しらこたん白shirako tanpakuFish milt protein (protamine)
A preservative made from fish milt (sperm sacs), common in onigiri, bento and noodles.
しらすshirasu / jakoWhitebait (shirasu, jako)
Tiny boiled or dried fish, sprinkled on rice, salads and pizza.
たこtakoOctopus
Octopus — the 'tako' in takoyaki.
鱈taraCod / pollock
Cod or Alaska pollock — the usual fish in surimi.
うなぎunagi / anagoEel (unagi, anago)
Freshwater eel (unagi) or conger eel (anago), usually glazed with a soy-and-mirin sauce.
ウニuniSea urchin (uni)
Sea urchin roe.
バターbatāButter
Butter and butter oil — bread, pastries, butter-soy sauce snacks.
全粉乳funnyūMilk powder
Whole or skimmed milk powder — in chocolate, biscuits, bread and many 'non-dairy-looking' snacks.
ギーオイルgīGhee
Clarified butter.
牛乳gyūnyū / nyū-seibunMilk / dairy
Milk and milk ingredients. 乳 (nyū) is the kanji; on the allergy line it appears as 乳成分 (milk components).
カゼインkazeinCasein
Milk protein, often as sodium caseinate in creamers, whipped toppings and 'non-dairy' products.
生クリームnama kurīmuFresh cream
Dairy cream and milk fat.
乳果オリゴ糖nyūka origotōMilk-derived sugars (lactosucrose, GOS, lactitol)
Sweeteners and oligosaccharides made from lactose (milk sugar): lactosucrose, galacto-oligosaccharides, lactitol, lactulose. Used in 'gut-health' sweets and sugar-free candy.
乳清nyūsei / hoeiWhey
Whey, the liquid left from cheese-making — in protein bars, crisps seasoning and bread.
乳糖nyūtōLactose (milk sugar)
Milk sugar — a filler in seasonings, snacks and tablets.
練乳rennyūCondensed milk
Sweetened or evaporated condensed milk — kakigori syrups, milk candy, strawberry sweets.
卵黄ran'ōEgg yolk
Egg yolk — mayonnaise, custard, sweet breads.
卵黄レシチンran'ō reshichinEgg-yolk lecithin
Lecithin extracted from egg yolk.
卵殻カルシウムrankaku karushiumuEggshell calcium
Calcium made from eggshells, added to bread, noodles and snacks. It carries little or no egg protein, but it is egg-derived — if you have an egg allergy, treat it with care.
卵白ranpakuEgg white
Egg white — a binder in noodles, fish cake, ham and confectionery.
リゾチームrizochīmuLysozyme (egg-white enzyme)
A preservative enzyme taken from egg white, used in noodles, fish cake and salads.
卵tamagoEgg
Egg. 卵 and 玉子 both read 'tamago'.
はちみつhachimitsuHoney
Honey — in sauces, sweet breads, lemon drinks and some sushi rice.
蜜ろうmitsurōBeeswax
Wax made by bees, used as a coating (e.g. on canelé or gummies).
ローヤルゼリーrōyaru zerīRoyal jelly
A bee secretion sold as a health supplement and in drinks.
麦芽酢bakugazuMalt vinegar
Vinegar brewed from barley malt.
Made from barley malt — not gluten-free.
醸造酢jōzōsuVinegar (brewed / grain)
Brewed vinegar. 穀物酢 is grain vinegar, a blend that can include wheat, corn and rice.
Grain vinegar may start from wheat; most coeliac organisations still treat non-malt vinegar as gluten-free. Malt vinegar is not.
果実酢kajitsuzuFruit vinegar
Vinegar brewed from fruit.
米酢komezuRice vinegar
Vinegar brewed from rice; sushi vinegar (すし酢) adds sugar and salt.
りんご酢ringozuApple vinegar
Vinegar brewed from apples.
食塩shokuenSalt
Salt.
植物油shokubutsu-yuVegetable oil
Plant oils — rapeseed, soy, palm, rice bran, olive and blends (サラダ油).
アラニンaminosanAmino acids
Added amino acids — almost always produced by fermentation.
ビタミンCbitaminVitamins
Added vitamins (C, E, B group, folic acid…). Vitamin C and E are also used as antioxidants.
膨張剤bōchō-zaiRaising agents & yeast food
Baking powder, baking soda and 'yeast food' (mineral nutrients for bread dough).
着色料chakushokuryōColourings (plant & synthetic)
Colours from plants, fungi, caramel or synthesis. The animal-derived ones — cochineal (コチニール) and lac (ラック) — are listed separately.
Caramel colour can be made from wheat-derived glucose, but is generally considered gluten-free.
デキストリンdekisutorinDextrin
A starch derivative used as a filler or dietary fibre.
Normally made from corn or potato starch.
保存料hozonryōPreservatives (sorbate, glycine, polylysine…)
Preservatives. Most are synthetic or fermentation-made; the animal one to watch for is しらこたん白 (fish milt protein), listed separately.
かんすいkansuiKansui & phosphates
Alkaline salts that give ramen noodles their springiness, and phosphate salts.
カルナバロウkarunaba rōPlant waxes (carnauba, rice bran wax)
Glazing waxes from palm leaves or rice bran.
くん液kun'ekiLiquid smoke
Smoke flavouring condensed from burned wood.
にがりnigariTofu coagulants (nigari)
Mineral coagulants used to set tofu.
微粒二酸化ケイ素nisanka keisoAnti-caking agents
Mineral anti-caking agents in powders.
乳酸菌nyūsankinLactic acid bacteria / bifidobacteria
Live or heat-killed 'good bacteria'. Despite the 乳 (milk) in the name, the bacteria themselves are not dairy.
酸化防止剤sanka bōshi-zaiAntioxidants
Antioxidants — vitamin C and E, sulphites, tea and rosemary extracts.
酸味料sanmiryōAcidulants & pH adjusters
Acids for sourness and shelf life. Lactic acid (乳酸) is not dairy, malic acid (リンゴ酸) is not apple and tartaric acid (酒石酸) is not alcohol.
炭酸カルシウムtansan karushiumuMineral salts (calcium, iron, magnesium)
Mineral fortifiers and firming agents. 乳酸カルシウム (calcium lactate) has no dairy in it.
増粘多糖類zōnen tatōruiPlant thickeners & gelling agents (gums, pectin, agar)
Thickeners from plants, seaweed and fermentation — xanthan, guar, pectin, carrageenan, agar (寒天). 増粘多糖類 means 'thickening polysaccharides'.
麦芽bakuga / morutoMalt (barley malt)
Sprouted barley and malt extract — in chocolate snacks, cereals, bread and drinks.
Barley — contains gluten.
でん粉denpunStarch & modified starch
Starch from potato, corn, tapioca or kudzu, and chemically modified starch (加工でん粉) used as a thickener.
Usually potato, corn or tapioca. Wheat starch must be written 小麦でん粉 and triggers the wheat allergy line.
麩fuFu (wheat gluten cakes)
Dried or fresh wheat-gluten pieces — in miso soup, sukiyaki and Kyoto temple cooking.
Pure wheat gluten.
はと麦hatomugiJob's tears (hatomugi)
A grass seed used in teas and grain blends — not a true barley despite the 麦 in its name.
Gluten-free in itself; blended teas (ブレンド茶) often add barley.
米komeRice, rice flour & koji
Rice in every form, including rice flour (komeko) and rice koji — the mould culture behind miso, sake and soy sauce.
小麦komugiWheat / wheat flour
Wheat and wheat flour. 小麦 (komugi) is one of Japan's mandatory allergens, so it always appears on the allergy line too.
Wheat — contains gluten.
小麦でん粉komugi denpunWheat starch
Starch extracted from wheat — in fish cake, dim sum wrappers and snacks.
In Japan wheat starch is not processed to gluten-free standards — treat it as gluten.
小麦たん白komugi tanpaku / gurutenWheat gluten
Isolated wheat protein — in bread, fish cake, fake meat and seitan-style products.
Wheat — contains gluten.
麦茶mugichaBarley tea (mugicha)
Roasted barley tea — the default free tea in many Japanese restaurants in summer.
Brewed from roasted barley; coeliac organisations advise avoiding it.
大麦ōmugiBarley
Barley, including pressed barley cooked with rice (mugi-gohan).
Barley — contains gluten.
大麦若葉ōmugi wakabaYoung barley grass (aojiru)
Powdered young barley leaves — the base of aojiru green drinks.
The leaves themselves carry little or no gluten, but contamination from the grain is possible; coeliac organisations differ.
パスタpasutaPasta
Durum-wheat pasta.
Wheat — contains gluten.
ライ麦raimugiRye
Rye and rye flour.
Rye — contains gluten.
そば粉soba-koBuckwheat flour / 100% buckwheat
Buckwheat flour and buckwheat tea. Buckwheat is unrelated to wheat but is a severe allergen in Japan.
Buckwheat is gluten-free; the risk is shared mills and cooking water.
とうもろこしtōmorokoshi / kōnCorn
Corn and cornmeal.
雑穀zakkokuMixed grains (zakkoku)
A blend of grains and seeds cooked with rice — millet, black rice, beans, often barley.
Most blends include barley (大麦・押麦・もち麦) — check the brackets.
大豆daizuSoybeans
Soybeans, roasted soy flour (kinako), black soybeans and edamame.
大豆レシチンdaizu reshichinSoy lecithin
An emulsifier from soybeans. When the label says 乳化剤(大豆由来), the emulsifier is plant-based.
大豆たん白daizu tanpakuSoy protein / soy meat
Soy protein and textured soy (daizu mīto) — the base of most Japanese meat substitutes.
納豆nattōNatto
Fermented soybeans.
おからokaraOkara (soy pulp)
The pulp left from making soy milk.
植物性たん白shokubutsusei tanpakuPlant protein (source not stated)
Protein from plants — usually soy, sometimes wheat or pea.
May be wheat protein; if so, 小麦 appears on the allergy line.
豆腐tōfu / aburaage / yubaTofu, fried tofu & yuba
Tofu in all its forms — silken, firm, deep-fried (aburaage, atsuage), freeze-dried (kōya-dōfu) and yuba skin.
豆乳tōnyūSoy milk
Soy milk. Despite the 乳 (milk) character, it contains no dairy.
アーモンドāmondoAlmond
Almonds, almond flour and almond milk.
ごまgomaSesame & sesame oil
Sesame seeds, paste and oil — everywhere in Japanese cooking.
カシューナッツkashū nattsuCashew
Cashew nuts — added to Japan's mandatory allergen list in April 2026 (transition period to March 2028).
くるみkurumiWalnut
Walnuts — a mandatory allergen in Japan since 2025.
マカダミアナッツmakadamia nattsuMacadamia
Macadamia nuts.
ヘーゼルナッツnattsuOther nuts (hazelnut, pecan, pine nut…)
Tree nuts that are not on Japan's labelling list — they may be present without any allergy line.
ピスタチオpisutachioPistachio
Pistachios — added to Japan's recommended allergen list in April 2026.
落花生rakkaseiPeanut
Peanuts — a mandatory allergen in Japan, written 落花生 on the allergy line.
バナナbananaBanana
Banana.
果汁kajū / furūtsuFruit & fruit juice
Fruit, fruit pulp and juice.
キウイkiuiKiwi fruit
Kiwi fruit.
モモmomoPeach
Peach. (鶏もも肉 is chicken thigh, not peach.)
オレンジorenjiOrange
Oranges (Japan's allergen list covers orange varieties, not satsuma mikan).
りんごringoApple
Apple. (リンゴ酸, malic acid, is a separate acidulant.)
アサフェティダasafetidaAsafoetida (hing)
A resin spice used in Indian cooking.
Powdered asafoetida is usually cut with wheat flour.
ねぎnegiGreen onion / leek (negi)
Japanese leek and spring onion — the default garnish on ramen, soba and miso soup.
にんにくninnikuGarlic
Garlic in any form, including garlic powder and oil.
にらniraGarlic chives (nira)
Garlic chives — the green in gyoza filling.
らっきょうrakkyōRakkyo (Japanese scallion)
Pickled Japanese scallion, served with curry rice.
たまねぎtamanegiOnion
Onion in any form, including onion powder and extract.
麦芽糖bakugatōMaltose / maltitol
Malt sugar. Despite the 麦芽 in the name, it is normally made from starch with enzymes; 還元麦芽糖 (maltitol) is a sugar alcohol.
Usually from corn or potato starch and gluten-free.
甘味料kanmiryōSweeteners
High-intensity sweeteners — aspartame, sucralose, acesulfame K, stevia, licorice.
きび砂糖kibi-zatō / kokutōRaw & unrefined sugars, syrups
Unrefined sugars (kokutō, wasanbon), beet sugar and syrups such as maple and agave.
水あめmizuameGlucose syrup & other sugars
Starch syrups (mizuame), high-fructose syrup, glucose, fructose, oligosaccharides and trehalose.
Usually from corn or potato starch.
砂糖satōSugar
Refined sugar from cane or beet.
ソルビトールtō arukōruSugar alcohols (sorbitol, xylitol…)
Low-calorie sweeteners. Despite the name 糖アルコール (sugar alcohol), they contain no ethanol.
緑茶cha / kōhīTea & coffee
Tea (matcha, sencha, hojicha…) and coffee.
カカオkakao / kokoaCocoa, cacao mass & cocoa butter
Cacao mass, cocoa powder and cocoa butter — all plant-based (cocoa butter contains no dairy).
カレー粉karē-koCurry powder
Pure curry spice blend (not curry roux).
Pure curry powder is spices only; curry roux is wheat-based.
きのこkinokoMushrooms
Mushrooms of all kinds.
ココナッツkokonattsuCoconut
Coconut, coconut milk and coconut oil. 'Coconut milk' is plant-based.
昆布konbuKombu (kelp) & kelp dashi
Kelp and kelp stock — the plant-based half of Japanese dashi.
香辛料kōshinryōSpices & herbs
Spices, herbs, wasabi, mustard and ginger.
Pure spices are gluten-free; blends and tube wasabi/karashi sometimes contain wheat starch.
のりnori / wakameSeaweed (nori, wakame, hijiki)
Nori, wakame, hijiki and other seaweed.
オーツミルクōtsu mirukuOat milk
A plant milk made from oats.
Unless certified gluten-free, oats are likely cross-contaminated.
ライスミルクraisu mirukuRice milk
A plant milk made from rice.
しいたけshiitakeShiitake & shiitake dashi
Shiitake mushrooms and shiitake stock — a vegan dashi base.
やまいもyamaimoJapanese yam (yamaimo)
Sticky Japanese yam, grated as tororo and used to bind okonomiyaki and soba.
野菜yasaiVegetables, potatoes, beans & sweet bean paste
Vegetables, tubers, pulses and anko (sweet bean paste). Listed here mainly so the checker recognises them.
野菜エキスyasai ekisuVegetable extract / vegetable stock
Concentrated vegetable stock.
Questions
How do you write 'pork' in Japanese?
豚肉 (butaniku) or just 豚 (buta) in kanji, and ポーク (pōku) in katakana. Pork fat is ラード (rādo) or 豚脂; pork stock is ポークエキス or 豚骨 / とんこつ (tonkotsu). On the allergy line it appears as 豚肉. Ham, bacon and sausage (ハム・ベーコン・ソーセージ) are pork unless another meat is named.
What is gelatin in Japanese, and is it halal?
ゼラチン (zerachin). In Japan it is usually made from pig or non-halal cattle skin and bone, so treat it as not halal unless the pack carries a halal certificate (beef or fish gelatin). It hides in gummies, marshmallows, jelly, yogurt, ham and ramen soup.
Is mirin halal?
No. 本みりん (hon-mirin) is a sweet rice wine with about 14% alcohol. みりん風調味料 (mirin-style seasoning) has under 1%; some Muslims accept it and many avoid it. Mirin is in teriyaki, sukiyaki, noodle broth and most Japanese glazes.
Is Japanese soy sauce halal?
It depends. Soy sauce is brewed, and many brands also add alcohol (アルコール or 酒精) as a preservative. Halal-certified soy sauce is made in Japan — look for the mark, or for an ingredient list without alcohol.
What does 酒精 (shusei) mean on a label?
Added ethanol, used as a preservative in soy sauce, miso, bread, noodles, rice cakes and bento. Most halal guides for Japan list it as a word to avoid; some authorities accept small amounts of non-wine ethanol in finished food. Your certifier decides.
Is there an app to check halal food in Japan?
This page works like one with nothing to install: copy the label with your phone's camera text tool and paste it here. Several downloadable apps also exist. Whatever you use, a label check cannot replace a halal certificate — it can only tell you what the words on the pack say.
Is seafood halal for Hanafi Muslims?
The Hanafi school permits fish but avoids other sea creatures such as crab, squid, octopus, oysters, scallops and clams; scholars differ on shrimp. The Shafi'i, Maliki and Hanbali schools permit all seafood. Use the Hanafi switch above to apply that rule.
If no pork or alcohol is found, is the product halal?
Not necessarily. A halal certificate also covers how meat was slaughtered, processing aids that never appear on a label, and whether production lines are shared with pork. A clean result means the label's words raise no flag — not that the product is certified.
Is ramen halal in Japan?
Usually not halal. Ordinary ramen is built on pork, chicken or fish broth and topped with chashu (pork). Vegan, vegetarian and halal ramen shops do exist — the broth is the thing to ask about, not the toppings.
Is sushi halal in Japan?
Depends on the kitchen — ask. The rice is plant-based; the toppings usually are not. Vegetable sushi (kappa, kanpyō, oshinko, nattō) exists everywhere, but sushi vinegar occasionally contains kelp or bonito. Nikiri glaze and eel sauce use mirin; halal-certified sushi restaurants exist in Tokyo.
Is wagyu halal in Japan?
Usually not halal. Japanese beef. It is halal only when the cattle were slaughtered the Islamic way — a small number of Tokyo restaurants serve certified halal wagyu.
Is tempura halal in Japan?
Depends on the kitchen — ask. Vegetable tempura is everywhere, but the batter usually contains egg, the oil is shared with shrimp and fish, and the dipping sauce (tentsuyu) is bonito dashi with mirin. Ask for salt instead of tentsuyu.
Is japanese curry halal in Japan?
Usually not halal. Japanese curry is thickened with a roux that usually contains lard or beef fat, milk and meat extract — so even 'vegetable curry' is rarely vegan. Halal curry shops and vegan roux exist.
Is karaage halal in Japan?
Usually not halal. Japanese fried chicken marinated in soy sauce, sake, garlic and ginger, coated in potato starch or flour.
How the check works — and what it can't see
Japanese labelling law makes makers list ingredients by weight, put additives after a slash (／) and declare nine allergens. It does not make them say whether an emulsifier, a flavouring, an enzyme or a fat came from a plant, a cow or a pig — so those words come back as doubtful (mashbooh), never as fine.
Pork (豚・ポーク・ラード), alcohol in every form (酒精・みりん・料理酒・洋酒) and gelatin of unstated origin are flagged. Meat from other animals is flagged too: halal depends on how it was slaughtered, which only a certificate can show.
Seafood follows the majority view by default. Switch to Hanafi to treat crab, squid, octopus and shellfish as not permissible and shrimp as debated.
This is a reading aid, not certification. A clean result means we found no haram or doubtful word among the ingredients we recognised; it cannot see slaughter, processing aids or shared production lines. For those, look for a halal mark from a certification body you trust.