Written in Natural, Polite Japanese

Not Google Translate gibberish. This is how Japanese people actually communicate in formal dining situations. Restaurant staff will immediately respect and understand it because it's written the way they would write it.

Explains It's a Medical Condition, Not a Diet Choice

The card makes it crystal clear that this isn't about weight loss or a trendy preference. It uses the Japanese medical term for Celiac disease セリアック病 and explains that even a tiny amount will make you seriously ill. This gets taken seriously.

Addresses Cross-Contamination Directly

Here's what most cards miss: in Japan, cross-contamination isn't automatically considered. The card specifically asks them not to use:

• Shared cooking oil (fryers)
• Shared grills or pans
• Shared utensils or cutting boards
• The same workspace where flour was just used

This is HUGE. Because otherwise, they might give you "gluten-free" food that was cooked in the same oil as tempura.

Lists Hidden Gluten Sources in Japanese Cuisine

This is the game-changer. The card specifically names ingredients that contain gluten but aren't obvious:

• 醤油 Shoyu — soy sauce (in almost everything!)
• 麦 Mugi — barley (in some teas, soups, miso)
• パン粉 Panko — breadcrumbs
• 天ぷら粉 Tempura batter
• みりん Mirin — some types contain wheat
• だし Dashi broth — some varieties have gluten
• 麩 Fu — wheat gluten (used in traditional dishes)

Without this list, a chef might think "no bread, no pasta" and still serve you something with soy sauce or panko coating.

Suggests Safe Alternatives

The card doesn't just say "no gluten." It helps the restaurant help you by mentioning:

• Tamari (gluten-free soy sauce) if they have it
• Rice-based dishes
• Pure salt for seasoning
• Simple grilled or steamed preparations

This makes the chef's job easier and increases your chances of getting an actual meal, not just a plain salad.