OUR PANEL ANSWERS YOUR CULINARY QUESTIONS, FROM WHERE TO MAKE CHEESE IN THE UK TO TACKLING TOKYO AS A GLUTEN-FREE DINER
THE EXPERTS
Berkok Yüksel content strategist, National Geographic Traveller (UK) Katherine Alex Beaven food and travel journalist Jenny Linford food writer Sam Greig & Carmen Ferguson founders of Our Modern Kitchen IMAGES: ALAMY; SAM GREIG & CARMEN FERGUSON
Is it easy to find gluten-free food in Tokyo?
Katherine Alex Beaven: Tokyo is Japan’s most gluten-free-friendly city — but it’s still a challenge.
Wheat isn’t always labelled as a common allergen in Japan, so it’s best to learn the kanji (Japanese symbols that represent whole words) for wheat, barley and gluten, or use a translation app that works in real time through your mobile’s camera. Gluten is everywhere, from obvious culprits like traditional ramen, udon and tempura to harder-toidentify sources like soy sauce, sushi rice seasoning and some types of miso. The cultural politeness of servers and street food vendors can also add to the challenge — to avoid disappointment they may say something is gluten-free when it’s not, or say there’s nothing gluten-free, just to be safe. I’m coeliac and have found it easiest to explain it as an allergy.
Easy workarounds include swapping sushi rolls and nigiri for sashimi, asking for salt-only yakitori (chicken skewers) at an izakaya and opting for tekka or sake don (tuna or salmon rice bowls) without soy sauce. For on-the-go snacks, most convenience stores carry onigiri (rice
