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原材料チェッカー · Label checker

Is it vegan? Check any Japanese label.

Paste the ingredient list (原材料名) from a snack, sauce, bento or drink. We read every word against our ledger of 239 Japanese ingredients and 2,213 label spellings — and we tell you which words we could not read.

Reading a label with your phone

  1. Point your camera at the ingredient box (原材料名).
  2. Tap the text icon — Live Text on iPhone, Google Lens on Android — and Copy.
  3. Come back and press Paste.
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No meat, fish, dairy, egg, honey, gelatin or insect colours.

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Paste a label, or try an example, to see the result here.

Japanese food at a glance — is it vegan?

39 dishes from our encyclopedia under three plant-based rules, as ordinary restaurants make them. Tap a dish to open its part-by-part breakdown.

DishVeganVegetarian素食 (no five pungent)Where the problem usually is
Sushi寿司 Usually not vegan Usually not vegetarian Usually not 素食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 vegan Usually not vegetarian Usually not 素食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 Usually not vegan Usually not vegetarian Usually not 素食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 vegan Not vegetarian Not 素食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 vegan Not vegetarian Not 素食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 Not vegan Not vegetarian Not 素食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 Not vegan Not vegetarian Not 素食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 vegan Not vegetarian Not 素食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 Not vegan Not vegetarian Not 素食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 Usually vegan Usually vegetarian Usually 素食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 Usually not vegan Usually not vegetarian Usually not 素食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 Usually not vegan Usually not vegetarian Usually not 素食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 vegan Usually vegetarian Usually 素食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 Not vegan Not vegetarian Not 素食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 vegan Not vegetarian Not 素食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 vegan Usually not vegetarian Usually not 素食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 vegan Usually not vegetarian Usually not 素食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 Not vegan Not vegetarian Not 素食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 vegan Not vegetarian Not 素食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 vegan Usually not vegetarian Usually not 素食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 vegan Usually not vegetarian Not 素食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 Depends on the shop — ask Depends on the shop — ask Depends on the shop — askRice 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 Usually not vegan Usually not vegetarian Usually not 素食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 Not vegan Not vegetarian Not 素食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 vegan Not vegetarian Not 素食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 vegan Not vegetarian Not 素食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 Not vegan Not vegetarian Not 素食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 Usually not vegan Usually not vegetarian Usually not 素食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 Usually not vegan Usually not vegetarian Usually not 素食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 Usually not vegan Usually not vegetarian Usually not 素食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 Usually not vegan Usually not vegetarian Usually not 素食Fermented soybeans — vegan. The sauce sachet in the pack usually contains bonito extract; use soy sauce instead.
Wagashi和菓子 Usually vegan Usually vegetarian Usually 素食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 vegan Usually not vegetarian Usually not 素食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 Not vegan Not vegetarian Not 素食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 Not vegan Not vegetarian Not 素食Japanese fried chicken marinated in soy sauce, sake, garlic and ginger, coated in potato starch or flour.
Kushikatsu串カツ Not vegan Not vegetarian Not 素食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 Not vegan Usually not vegetarian Not 素食Ketchup chicken rice wrapped in an omelette, often cooked in butter; some versions add a demi-glace sauce.
Nikujaga肉じゃが Not vegan Not vegetarian Not 素食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 shop — ask Usually vegetarian Depends on the shop — askShaved ice with syrup. Plain syrups are usually plant-based; condensed milk, some red colours (cochineal) and liqueur-flavoured syrups are the things to check.

The words that decide most labels

Learn these and you can read most Japanese labels without a phone.

Japanese ingredient dictionary for vegans

Every ingredient the checker knows — 239 entries, worst first. Each line shows the word as it is printed, how to say it, and why it matters.

Never vegan78

  • 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.

    Meat — not vegan or vegetarian.

    Also written: 合いびき肉・合挽き肉・合い挽き肉・合びき肉

  • 馬肉banikuHorse meat

    Horse meat, eaten raw as basashi in Kumamoto and Nagano.

    Meat — not vegan or vegetarian.

    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.

    Meat — not vegan or vegetarian.

    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

  • 豚肉butanikuPork

    Pork. 豚 (buta) is the kanji to look for.

    Meat — not vegan or vegetarian.

    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

  • 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.

    Meat — not vegan or vegetarian.

    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.

    Meat — not vegan or vegetarian.

    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.

    Meat — not vegan or vegetarian.

    Also written: ヘット・牛脂肪・ビーフタロー

  • 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).

    Meat — not vegan or vegetarian.

    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

  • 骨カルシウムhone karushiumuBone calcium

    Calcium made from animal or fish bones, added to fortify snacks and drinks.

    Made from bones — not vegan.

    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

  • 鴨肉kamo-nikuDuck

    Duck — common in soba (kamo-nanban) and kaiseki.

    Meat — not vegan or vegetarian.

    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.

    Meat — not vegan or vegetarian.

    Also written: 鶏油・チキンオイル・チー油

  • コンドロイチンkondoroichinChondroitin (cartilage)

    Extracted from shark, pig, cow or chicken cartilage — in supplements and 'health' foods.

    Animal cartilage — not vegan.

    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.

    Always animal-derived — not vegan.

    Also written: コラーゲンペプチド

  • 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.

    Meat — not vegan or vegetarian.

    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.

    Meat — not vegan or vegetarian.

    Also written: 豚脂・精製ラード・調整ラード

  • 七面鳥shichimenchō / tākīTurkey

    Turkey meat.

    Meat — not vegan or vegetarian.

    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.

    Meat — not vegan or vegetarian.

    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.

    Meat — not vegan or vegetarian.

    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.

    Meat — not vegan or vegetarian.

    Also written: 羊肉・マトン・ラムエキス・マトンエキス

  • あさりasari / shijimiClams & shellfish

    Clams and other shellfish — common in miso soup and soup bases.

    Fish or seafood — not vegan or vegetarian.

    Also written: アサリ・浅蜊・しじみ・シジミ・蜆・はまぐり・蛤・ハマグリ・ムール貝・貝

  • あわびawabiAbalone

    Abalone, a luxury shellfish.

    Fish or seafood — not vegan or vegetarian.

    Also written: アワビ・鮑

  • えびebiShrimp / prawn

    Shrimp and prawns, including dried shrimp in crackers and okonomiyaki.

    Fish or seafood — not vegan or vegetarian.

    Also written: エビ・海老・蝦・えびエキス・エビエキス・干しえび・桜えび・さくらえび・サクラエビ・小えび

  • フィッシュコラーゲンfisshu korāgenFish collagen

    Collagen made from fish skin or scales.

    Fish or seafood — not vegan or vegetarian.

    Also written: 魚由来コラーゲン・コラーゲン(魚由来)・コラーゲンペプチド(魚由来)・マリンコラーゲン・魚うろこコラーゲン

  • 魚介gyokaiSeafood (mixed)

    Mixed seafood — may include fish, shellfish, shrimp or squid.

    Fish or seafood — not vegan or vegetarian.

    Also written: 魚介類・魚介エキス・シーフード・シーフードエキス・海鮮・海産物・魚介類エキス

  • 魚醤gyoshōFish sauce

    Fermented fish sauce — Japanese (shottsuru, ishiru) or Thai nam pla.

    Fish or seafood — not vegan or vegetarian.

    Also written: ナンプラー・しょっつる・いしる・フィッシュソース・いしり

  • ほたてhotateScallop

    Scallop and dried scallop (kaibashira), a prized soup base.

    Fish or seafood — not vegan or vegetarian.

    Also written: ホタテ・帆立・ほたて貝・帆立貝・ほたてエキス・ホタテエキス・貝柱・ほたて貝柱

  • イカikaSquid

    Squid, including dried squid (surume) and squid ink.

    Fish or seafood — not vegan or vegetarian.

    Also written: 烏賊・いかエキス・イカエキス・するめ・スルメ・剣先いか・いか墨・イカスミ・いか

  • いくらikura / sujikoSalmon roe

    Salmon roe, loose (ikura) or in the sac (sujiko).

    Fish or seafood — not vegan or vegetarian.

    Also written: イクラ・すじこ・筋子

  • 貝カルシウムkai karushiumuShell calcium

    Calcium made from scallop, oyster or other shells. Added to snacks, noodles and fish cake.

    Made from shellfish shells — strict vegans avoid it.

    Also written: 焼成貝カルシウム・未焼成貝カルシウム・ホタテ貝殻カルシウム・貝殻カルシウム・貝殻焼成カルシウム・牡蠣殻カルシウム

  • 牡蠣kaki / oisutāOyster / oyster sauce

    Oyster and oyster sauce (かき油). Oyster sauce hides in stir-fries, yakisoba and okonomiyaki sauce.

    Fish or seafood — not vegan or vegetarian.

    Also written: オイスター・オイスターソース・かきエキス・オイスターエキス・かき油・牡蠣エキス・カキエキス・かきソース・かき・カキ

  • かまぼこkamaboko / chikuwaFish cake (surimi)

    Fish paste products — kamaboko, chikuwa, hanpen, crab sticks. In oden, ramen and bento.

    Fish or seafood — not vegan or vegetarian.

    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

  • かにkaniCrab

    Crab and crab extract.

    Fish or seafood — not vegan or vegetarian.

    Also written: カニ・蟹・かにエキス・カニエキス・かに肉・かにみそ・ずわいがに・紅ずわいがに・タラバガニ・たらばがに

  • 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.

    Fish — the classic trap for vegetarians in Japan, because it hides in 'vegetable' dishes.

    Also written: かつおぶし・鰹節・削り節・けずりぶし・かつお・鰹・カツオ・かつおエキス・かつおぶしエキス・かつお節エキス

  • まぐろmaguroTuna

    Tuna — including canned tuna (ツナ) in onigiri and sandwiches.

    Fish or seafood — not vegan or vegetarian.

    Also written: マグロ・鮪・ツナ・びんちょうまぐろ・まぐろエキス・ツナフレーク

  • 煮干しniboshi / iwashiSardine / dried baby sardines (niboshi)

    Sardines and dried baby sardines (niboshi, iriko) — used for dashi, ramen broth and snacks.

    Fish or seafood — not vegan or vegetarian.

    Also written: 煮干・にぼし・いりこ・いわし・鰯・イワシ・いわし節・かたくちいわし・カタクチイワシ・アンチョビ

  • サバsabaMackerel / mackerel flakes

    Mackerel, often dried into flakes (saba-bushi) for stronger dashi.

    Fish or seafood — not vegan or vegetarian.

    Also written: 鯖・さば節・鯖節・さばエキス・さば節粉末・さば節エキス・さば

  • 魚sakanaFish

    Fish or fish extract. 魚 (sakana) is the kanji to look for.

    Fish or seafood — not vegan or vegetarian.

    Also written: 魚肉・魚粉・魚エキス・白身魚・魚類・フィッシュ・魚肉加工品・魚肉ソーセージ・魚介乾燥品・あんこう

  • サケsake / shakeSalmon

    Salmon. Careful: さけ in hiragana on an allergy line means salmon, while the kanji 酒 means alcohol.

    Fish or seafood — not vegan or vegetarian.

    Also written: 鮭・サーモン・しゃけ・鮭フレーク・さけフレーク・スモークサーモン・サーモンフレーク・さけ

  • 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.

    Made from fish — not vegan, although it looks like a technical additive.

    Also written: しらこたん白抽出物・しらこたんぱく・白子たん白・白子たんぱく・プロタミン・しらこ

  • しらすshirasu / jakoWhitebait (shirasu, jako)

    Tiny boiled or dried fish, sprinkled on rice, salads and pizza.

    Fish or seafood — not vegan or vegetarian.

    Also written: シラス・ちりめんじゃこ・じゃこ・しらす干し・ちりめん

  • たこtakoOctopus

    Octopus — the 'tako' in takoyaki.

    Fish or seafood — not vegan or vegetarian.

    Also written: タコ・蛸・真だこ・ゆでだこ

  • 鱈taraCod / pollock

    Cod or Alaska pollock — the usual fish in surimi.

    Fish or seafood — not vegan or vegetarian.

    Also written: 真だら・すけそうだら・スケトウダラ・たら・タラ

  • たらこtarako / mentaikoCod roe (tarako, mentaiko)

    Pollock roe, plain-salted (tarako) or chilli-marinated (mentaiko).

    Fish or seafood — not vegan or vegetarian.

    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

  • うなぎunagi / anagoEel (unagi, anago)

    Freshwater eel (unagi) or conger eel (anago), usually glazed with a soy-and-mirin sauce.

    Fish or seafood — not vegan or vegetarian.

    Also written: 鰻・ウナギ・あなご・穴子・アナゴ

  • ウニuniSea urchin (uni)

    Sea urchin roe.

    Fish or seafood — not vegan or vegetarian.

    Also written: 雲丹・粒うに・練りうに・生うに・うに

  • アイスクリームaisu kurīmuIce cream (aisu kurīmu, aisu miruku, rakuto aisu)vegetarian OK

    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.

    Dairy — not vegan; lacto-vegetarians eat it.

    Also written: アイスミルク・ラクトアイス・ソフトクリーム・アイスクリーム類

  • バターbatāButtervegetarian OK

    Butter and butter oil — bread, pastries, butter-soy sauce snacks.

    Dairy — not vegan; lacto-vegetarians eat it.

    Also written: 発酵バター・無塩バター・有塩バター・バターオイル・バターミルク・バターミルクパウダー・バター風味

  • チーズchīzuCheese

    Cheese — including cheese powder in crisps and snacks.

    Not vegan. Vegetarians should know that many cheeses are made with animal rennet (calf stomach enzyme), and Japanese labels do not say which.

    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

  • 全粉乳funnyūMilk powdervegetarian OK

    Whole or skimmed milk powder — in chocolate, biscuits, bread and many 'non-dairy-looking' snacks.

    Dairy — not vegan; lacto-vegetarians eat it.

    Also written: 脱脂粉乳・調製粉乳・粉乳・ホールミルクパウダー・スキムミルク・ミルクパウダー・全脂粉乳・調整粉乳

  • ギーオイルgīGheevegetarian OK

    Clarified butter.

    Dairy — not vegan; lacto-vegetarians eat it.

    Also written: ギー(バターオイル)・ギー

  • 牛乳gyūnyū / nyū-seibunMilk / dairyvegetarian OK

    Milk and milk ingredients. 乳 (nyū) is the kanji; on the allergy line it appears as 乳成分 (milk components).

    Dairy — not vegan; lacto-vegetarians eat it.

    Also written: 生乳・乳成分・乳製品・ミルク・加工乳・成分調整牛乳・乳飲料・濃縮乳・脱脂濃縮乳・乳等を主要原料とする食品

  • カゼインkazeinCaseinvegetarian OK

    Milk protein, often as sodium caseinate in creamers, whipped toppings and 'non-dairy' products.

    Milk protein — not vegan even when the product is marketed as 'plant-based cream'.

    Also written: カゼインナトリウム・カゼインNa・カゼインカルシウム・カゼインCa・乳たんぱく質

  • ミルクチョコレートmiruku chokorētoMilk / white chocolatevegetarian OK

    Milk, white or 'nama' chocolate — always made with milk or cream.

    Dairy — not vegan; lacto-vegetarians eat it.

    Also written: ホワイトチョコレート・ミルクチョコ・ホワイトチョコ・生チョコ・生チョコレート

  • 生クリームnama kurīmuFresh creamvegetarian OK

    Dairy cream and milk fat.

    Dairy — not vegan; lacto-vegetarians eat it.

    Also written: フレッシュクリーム・乳脂肪・乳脂・純生クリーム・クリーム(乳製品)・サワークリーム

  • 乳清nyūsei / hoeiWheyvegetarian OK

    Whey, the liquid left from cheese-making — in protein bars, crisps seasoning and bread.

    Dairy — not vegan; lacto-vegetarians eat it.

    Also written: ホエイ・ホエー・ホエイパウダー・ホエイたんぱく・ホエイプロテイン・乳清たんぱく・乳清たん白・乳清ミネラル・乳清カルシウム・ホエイたん白

  • 乳糖nyūtōLactose (milk sugar)vegetarian OK

    Milk sugar — a filler in seasonings, snacks and tablets.

    Dairy — not vegan; lacto-vegetarians eat it.

    Also written: ラクトース

  • レンネットrennettoRennet

    The enzyme that sets cheese — from calf stomach, microbes or fermentation.

    Animal rennet is not vegetarian; microbial rennet is. Ask which one.

    Also written: 凝乳酵素・キモシン・仔牛レンネット

  • 練乳rennyūCondensed milkvegetarian OK

    Sweetened or evaporated condensed milk — kakigori syrups, milk candy, strawberry sweets.

    Dairy — not vegan; lacto-vegetarians eat it.

    Also written: 加糖練乳・コンデンスミルク・無糖練乳・エバミルク・加糖脱脂練乳

  • ヨーグルトyōgurutoYogurtvegetarian OK

    Yogurt and fermented milk.

    Dairy — not vegan; lacto-vegetarians eat it.

    Also written: 発酵乳・ヨーグルトパウダー・フローズンヨーグルト

  • 卵黄ran'ōEgg yolkvegetarian OK

    Egg yolk — mayonnaise, custard, sweet breads.

    Egg — not vegan; ovo-vegetarians eat it.

    Also written: 卵黄粉・卵黄粉末・液卵黄・加糖卵黄・卵黄油

  • 卵黄レシチンran'ō reshichinEgg-yolk lecithinvegetarian OK

    Lecithin extracted from egg yolk.

    Egg-derived — not vegan.

    Also written: 卵レシチン・レシチン(卵由来)・乳化剤(卵由来)

  • 卵殻カルシウムrankaku karushiumuEggshell calciumvegetarian OK

    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.

    Made from eggshells — strict vegans avoid it.

    Also written: 卵殻粉・焼成卵殻カルシウム・未焼成卵殻カルシウム・卵殻Ca

  • 卵白ranpakuEgg whitevegetarian OK

    Egg white — a binder in noodles, fish cake, ham and confectionery.

    Egg — not vegan; ovo-vegetarians eat it.

    Also written: 乾燥卵白・卵白粉・卵白粉末・液卵白・卵白たんぱく・卵白たん白

  • リゾチームrizochīmuLysozyme (egg-white enzyme)vegetarian OK

    A preservative enzyme taken from egg white, used in noodles, fish cake and salads.

    Egg — not vegan; ovo-vegetarians eat it.

    Also written: 酵素(卵由来)・卵白リゾチーム・酵素(卵白由来)

  • 卵tamagoEggvegetarian OK

    Egg. 卵 and 玉子 both read 'tamago'.

    Egg — not vegan; ovo-vegetarians eat it.

    Also written: 鶏卵・たまご・玉子・タマゴ・全卵・液卵・液全卵・卵粉・全卵粉・加工卵

  • はちみつhachimitsuHoneyvegetarian OK

    Honey — in sauces, sweet breads, lemon drinks and some sushi rice.

    Made by bees — most vegans avoid it; vegetarians eat it.

    Also written: 蜂蜜・ハチミツ・ハニー・はちみつパウダー・蜂蜜パウダー・アカシアはちみつ

  • 蜜ろうmitsurōBeeswaxvegetarian OK

    Wax made by bees, used as a coating (e.g. on canelé or gummies).

    A bee product — not vegan.

    Also written: 蜜蝋・ミツロウ・ビーズワックス・みつろう

  • プロポリスpuroporisuPropolisvegetarian OK

    Bee resin, sold in candies and supplements — often as an alcohol extract.

    A bee product — not vegan.

    Also written: プロポリスエキス

  • ローヤルゼリーrōyaru zerīRoyal jellyvegetarian OK

    A bee secretion sold as a health supplement and in drinks.

    A bee product — not vegan.

    Also written: ロイヤルゼリー

  • 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.

    Made from insects — not vegan or vegetarian.

    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.

    Made from insects — not vegan or vegetarian.

    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.

    An insect secretion — not vegan; some vegetarians accept it.

    Also written: セラック・光沢剤(シェラック)・精製セラック

  • ゼラチンzerachinGelatin

    Animal gelatin (pig or cattle skin and bone) — gummies, marshmallows, jelly desserts, yogurt, ham, ramen soup.

    Always animal-derived — not vegan or vegetarian. Agar (寒天) is the plant alternative.

    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)

  • だし入りみそdashi-iri misoMiso with dashi / instant miso soup

    Miso pre-mixed with dashi, and instant miso soup.

    Contains fish dashi (bonito) — not vegan.

    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

  • ホワイトソースhowaito sōsuWhite sauce (béchamel)vegetarian OK

    Béchamel — butter, flour and milk — in gratin, doria and croquettes.

    Made with milk and butter — not vegan.

    Also written: ベシャメルソース・クリームソース・グラタンソース

  • マヨネーズmayonēzuMayonnaisevegetarian OK

    Japanese mayonnaise is made with egg yolk (and often seasoning that may include fish or yeast extract).

    Made with egg — choose bottles labelled 卵不使用 (egg-free) or 'plant-based'.

  • XO醤XO janXO sauce

    A luxury Chinese sauce of dried scallop, dried shrimp and dried ham.

    Seafood and ham — not vegan.

    Also written: XOジャン

  • 動物油脂dōbutsu yushiAnimal fat (species not stated)

    Fat from animals — usually lard (pork) or beef tallow, not specified.

    Animal-derived — not vegan or vegetarian.

    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

Usually not vegan11

  • グルコサミンgurukosaminGlucosamine / chitosan

    Usually made from crab and shrimp shells; some is fermentation-made.

    Usually from crustacean shells — not vegan unless stated as plant-derived.

    Also written: N-アセチルグルコサミン・キトサン・キチン

  • 魚油gyoyuFish oil (DHA / EPA)

    Fish oil, often listed by its fatty acids DHA and EPA in fortified drinks and sausages.

    DHA and EPA are almost always from fish oil; algae-based versions exist but are named as such.

    Also written: 精製魚油・DHA含有精製魚油・DHA・EPA・DHA・EPA含有精製魚油

  • 乳果オリゴ糖nyūka origotōMilk-derived sugars (lactosucrose, GOS, lactitol)vegetarian OK

    Sweeteners and oligosaccharides made from lactose (milk sugar): lactosucrose, galacto-oligosaccharides, lactitol, lactulose. Used in 'gut-health' sweets and sugar-free candy.

    Made from milk sugar — strict vegans avoid it.

    Also written: ラクトスクロース・ガラクトオリゴ糖・ラクチトール・ラクチュロース

  • 中華スープの素chūka dashiChinese stock base

    Chinese-style stock pastes and powders, usually pork- and chicken-based.

    Usually pork and chicken — not vegan.

    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

  • 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.

    Plain 'dashi' in Japan almost always means bonito (fish) stock — unless it says kombu (昆布) or shiitake (しいたけ).

    Also written: ダシ・和風だし・だしの素・和風だしの素・合わせだし・混合だし・和風調味料・風味調味料・だしパック・顆粒だし

  • カレールウkarē ruuCurry / hayashi / stew roux

    Japanese curry and stew blocks: flour, fat, spices and flavourings.

    Most roux contains lard or beef tallow, milk, or meat extract. A few brands sell 'vegan' or 'plant-based' roux.

    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 meat-based unless it says 野菜 (vegetable).

    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

  • めんつゆmentsuyuNoodle broth (mentsuyu, tsuyu)

    Soy sauce, mirin and bonito dashi — the broth and dipping sauce for soba, udon and tempura.

    Plain 'dashi' in Japan almost always means bonito (fish) stock — unless it says kombu (昆布) or shiitake (しいたけ).

    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

  • ポン酢ponzuPonzu

    Citrus soy sauce for hot pot, gyoza and salads.

    Most ponzu contains bonito extract — check for かつお.

    Also written: ぽん酢・ぽん酢しょうゆ・ポン酢しょうゆ・ポン酢醤油

  • 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.

    Shiro-dashi contains bonito; plain white soy sauce is plant-based.

    Also written: 白醤油・白だし

  • 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.

    Made from shells, bones or eggshells — strict vegans avoid it.

    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)

Depends — ask or check the source31

  • クリームkurīmuCream (type not stated)vegetarian OK

    'Cream' on a Japanese label can be dairy cream or a vegetable-fat whip; the sub-ingredients in brackets tell you which.

    Vegetable whips usually still contain casein or skimmed milk — check the brackets after the word.

    Also written: ホイップクリーム・植物性クリーム・ホイップ・植物性ホイップ・フラワーペースト・カスタードクリーム・コーヒーフレッシュ・コーヒーホワイトナー・クリーミングパウダー

  • 清酒seishu / ryōrishuSake / cooking sake

    Rice wine (about 15% alcohol), used in marinades, simmered dishes, ramen tare and fish cake.

    Made from rice and koji, but some breweries clarify sake with gelatin (often together with persimmon tannin), and the label never says so.

    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

  • ワインwainWine & fruit liqueur

    Wine and fruit wines such as umeshu — in sauces, stews, jellies and sweets.

    Some wines are clarified with gelatin, egg white, casein or fish isinglass, and the label never says so.

    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

  • チョコレートchokorētoChocolate (type not stated)vegetarian OK

    Chocolate as an ingredient. Most Japanese chocolate contains milk powder; the sub-ingredients in brackets tell you.

    Usually contains milk — look inside the brackets for 全粉乳, 乳糖 or 乳成分.

    Also written: チョコ・準チョコレート・チョコレートチップ・チョコチップ・チョコレートコーチング・チョコレート生地

  • ドレッシングdoresshinguDressing

    Salad dressings.

    Often contains egg yolk, cheese, bonito or honey — check.

    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

  • マヨネーズタイプmayonēzu taipuMayonnaise-style dressingvegetarian OK

    Mayo-style dressings that legally cannot be called mayonnaise — some are egg-free, many still contain egg.

    Look for 卵 or 卵黄 in the list and 卵不使用 on the front.

    Also written: マヨネーズ風調味料・マヨネーズ風・半固体状ドレッシング・マヨネーズタイプ調味料

  • お好みソースokonomi sōsuOkonomiyaki, takoyaki & yakisoba sauce

    Thick sweet sauces for okonomiyaki, takoyaki and yakisoba.

    Often contains oyster extract, meat extract or bonito — check the brackets.

    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

  • 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.

    Often contains meat or fish extract, honey or egg — check the brackets.

    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.

    Kelp tsukudani is often seasoned with bonito extract — check the brackets.

    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

  • 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.

    Source unknown — could be animal. Ask the maker.

    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

  • マーガリンmāgarinMargarine

    Margarine and fat spreads.

    Japanese margarine often contains milk, whey or butter flavour — check for 乳.

    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.

    In Japan usually made from vegetable oils, but blends with animal fat exist and are not disclosed.

  • 油脂yushiFat / oil (source not stated)

    Fat or processed fat whose source is not stated — may be plant or animal.

    Can be plant or animal — the label does not say. Ask the maker, or skip it if you are strict.

    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

  • ビタミンDbitamin DVitamin D (D3)

    Added vitamin D. D3 is usually made from lanolin (sheep wool grease); D2 is plant/fungal.

    D3 is usually from sheep wool — not vegan unless stated as lichen-derived.

    Also written: ビタミンD3・V.D・V.D3・VD3・コレカルシフェロール

  • グリセリンguriserinGlycerin

    A humectant that keeps sweets and dried fruit soft; made from plant or animal fat.

    植物性グリセリン is plant-based; plain グリセリン is undisclosed.

    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.

    Can be from rooster comb or fish — ask.

    Also written: ヒアルロン酸Na・鶏冠抽出物・プロテオグリカン

  • 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.

    Usually microbial; pepsin is from pig stomach.

    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.

    Often shellac or beeswax — check the brackets.

  • 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.

    Usually plant-based in Japan, but animal-fat emulsifiers exist and are not disclosed. Strict vegans ask the maker.

  • 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.

    Usually plant-derived but undisclosed — ask if you are strict.

    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.

    Can be from feathers — ask.

    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

  • 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)vegetarian OK

    Baked components inside another product — e.g. the biscuit in a chocolate bar or ice cream.

    Usually made with butter, milk or egg — check the brackets that follow.

    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 noodlesvegetarian OK

    Wheat noodles made with kansui (alkaline salts). 油揚げめん is the fried noodle block of instant ramen.

    Some ramen noodles contain egg; instant noodle blocks are often fried with lard-free oil but seasoned with meat extract.

    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panBreadvegetarian OK

    Bread as an ingredient (sandwiches, croutons).

    Japanese bread very often contains milk, butter or egg; ショートニング and 乳化剤 are also common.

    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

  • パン粉pankoPanko (bread crumbs)vegetarian OK

    Bread crumbs for katsu, korokke and fried food.

    Some panko contains milk or egg — check the brackets.

    Also written: 生パン粉・乾燥パン粉・ドライパン粉

  • 天ぷら粉tenpura-ko / tenkasuTempura batter, tenkasu & flour mixesvegetarian OK

    Batter and coating mixes, and tenkasu (crunchy fried batter bits sprinkled on udon and okonomiyaki).

    Often contains egg or milk; okonomiyaki and takoyaki mixes usually add bonito or seafood extract.

    Also written: 天ぷら・天かす・揚げ玉・あげ玉・バッター液・から揚げ粉・唐揚げ粉・お好み焼き粉・たこ焼き粉・ミックス粉

Usually fine19

  • ビールbīruBeer

    Beer, including beer used in batters and stews.

  • 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.

  • 紹興酒shōkōshuShaoxing wine

    Chinese rice wine used in Chinese-style dishes and dumplings.

  • 焼酎yōshu / shōchūSpirits & liqueurs

    Distilled spirits and liqueurs — 洋酒 (yōshu) means 'Western liquor' and is common in cakes, chocolates and dried fruit.

  • 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.

  • 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).

  • コチュジャンkochujanGochujang

    Korean fermented chilli paste.

  • 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.

  • 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.

  • 香料kōryōFlavouring

    Flavourings. Japanese law lets makers write just 香料 without any breakdown.

  • 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.

  • 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.

  • オーツōtsu / enbakuOats / granola

    Oats, oatmeal and granola.

  • パスタpasutaPastavegetarian OK

    Durum-wheat pasta.

  • 砂糖satōSugar

    Refined sugar from cane or beet.

  • 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.

Plant-based or mineral100

  • 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.

  • 本みりんmirinMirin (sweet rice wine)

    Sweet rice wine with about 14% alcohol — in teriyaki, sukiyaki, noodle broth, simmered dishes and glazes.

  • 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.

  • ノンアルコールnon-arukōruNon-alcoholic (beer-taste) drinks

    Alcohol-free beer-taste drinks (0.00% in most Japanese brands).

  • 酒かすsakekasuSake lees (sakekasu)

    The paste left after pressing sake, still about 8% alcohol — in kasujiru soup, pickles and marinated fish.

  • 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.

  • 麦芽酢bakugazuMalt vinegar

    Vinegar brewed from barley malt.

  • 醸造酢jōzōsuVinegar (brewed / grain)

    Brewed vinegar. 穀物酢 is grain vinegar, a blend that can include wheat, corn and rice.

  • 果実酢kajitsuzuFruit vinegar

    Vinegar brewed from fruit.

  • 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.

  • 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).

  • 米酢komezuRice vinegar

    Vinegar brewed from rice; sushi vinegar (すし酢) adds sugar and salt.

  • みそmisoMiso (type not stated)

    Fermented soybean paste, made with rice, barley or soy koji.

  • 麦みそmugi misoBarley miso

    Miso made with barley koji — common in Kyushu and Shikoku.

  • りんご酢ringozuApple vinegar

    Vinegar brewed from apples.

  • 食塩shokuenSalt

    Salt.

  • しょうゆshōyuSoy sauce

    Soy sauce — brewed from soybeans, wheat and salt. In almost every Japanese savoury food.

  • たまりしょうゆtamariTamari soy sauce

    A thick soy sauce traditionally made with little or no wheat.

  • 甜麺醤tenmenjanTianmianjiang (sweet bean sauce)

    Sweet fermented wheat-and-soy paste for Peking duck, mapo dishes and jajangmen.

  • 豆板醤tōbanjanDoubanjiang (chilli bean paste)

    Fermented broad-bean and chilli paste for mapo tofu.

  • 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.

  • デキストリンdekisutorinDextrin

    A starch derivative used as a filler or dietary fibre.

  • 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.

  • 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.

  • 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.

  • 麩fuFu (wheat gluten cakes)

    Dried or fresh wheat-gluten pieces — in miso soup, sukiyaki and Kyoto temple cooking.

  • 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.

  • 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.

  • 小麦でん粉komugi denpunWheat starch

    Starch extracted from wheat — in fish cake, dim sum wrappers and snacks.

  • 小麦たん白komugi tanpaku / gurutenWheat gluten

    Isolated wheat protein — in bread, fish cake, fake meat and seitan-style products.

  • 麦茶mugichaBarley tea (mugicha)

    Roasted barley tea — the default free tea in many Japanese restaurants in summer.

  • 大麦ōmugiBarley

    Barley, including pressed barley cooked with rice (mugi-gohan).

  • 大麦若葉ōmugi wakabaYoung barley grass (aojiru)

    Powdered young barley leaves — the base of aojiru green drinks.

  • ライ麦raimugiRye

    Rye and rye flour.

  • 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.

  • 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.

  • とうもろこしtōmorokoshi / kōnCorn

    Corn and cornmeal.

  • うどんudon / sōmenUdon, sōmen & white wheat noodles

    Wheat noodles made from flour, water and salt.

  • 雑穀zakkokuMixed grains (zakkoku)

    A blend of grains and seeds cooked with rice — millet, black rice, beans, often barley.

  • 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.

  • 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)五辛 (pungent)

    A resin spice used in Indian cooking.

  • ねぎnegiGreen onion / leek (negi)五辛 (pungent)

    Japanese leek and spring onion — the default garnish on ramen, soba and miso soup.

  • にんにくninnikuGarlic五辛 (pungent)

    Garlic in any form, including garlic powder and oil.

  • にらniraGarlic chives (nira)五辛 (pungent)

    Garlic chives — the green in gyoza filling.

  • らっきょうrakkyōRakkyo (Japanese scallion)五辛 (pungent)

    Pickled Japanese scallion, served with curry rice.

  • たまねぎtamanegiOnion五辛 (pungent)

    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.

  • 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.

  • 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).

  • 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.

  • 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.

  • 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 can I tell if Japanese food is vegan from the label?

Find the box headed 原材料名 (genzairyō-mei, 'ingredients'). Look for 乳 (milk), 卵 (egg), 肉 / 豚 / 牛 / 鶏 (meat), 魚介 or かつお (fish), だし (stock, usually bonito), ゼラチン (gelatin) and はちみつ (honey). The allergy line （一部に…を含む） lists the nine mandatory allergens, which catches egg and milk. Or paste the whole box into the checker above.

Is dashi vegan?

Usually not. In Japan, plain だし or 和風だし almost always means bonito (katsuobushi) stock, and 風味調味料 is the legal name for instant bonito dashi powder. Kombu (昆布) and shiitake (しいたけ) dashi are plant-based — but only when the label names them.

Is 乳化剤 (emulsifier) dairy?

No — the 乳 in 乳化剤 means 'emulsion', not milk. But Japanese labels don't have to say whether an emulsifier came from soy, palm or animal fat. 乳化剤(大豆由来) means soy and is fine.

Is 調味料（アミノ酸等） vegan?

Almost always. It means added umami seasoning — mainly MSG, made today by bacterial fermentation, sometimes with nucleotides that are also fermentation-made. Most vegans accept it.

What is 素食 and the 'five pungent' rule?

素食 (sùshí) is Buddhist vegetarian food, common among Taiwanese and Chinese travellers. Besides being plant-based, it avoids the five pungent plants (五辛): onion, garlic, leek and green onion, chives, and rakkyo. Choose the 素食 mode above to flag them.

Does the checker store or send what I paste?

No. The ledger is part of this page and the check runs entirely in your browser — it even works if you lose signal after the page has loaded.

Is ramen vegan in Japan?

Usually not vegan. 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 miso soup vegan in Japan?

Usually not vegan. 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.

Is tempura vegan in Japan?

Usually not vegan. 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 sushi vegan in Japan?

Usually not vegan. 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 onigiri vegan in Japan?

Usually not vegan. 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.

Is gyoza vegan in Japan?

Usually not vegan. 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.

How the checker decides

Japanese labelling law makes companies list ingredients by weight, put additives after a slash (／), and declare nine allergens — egg, milk, wheat, buckwheat, peanut, shrimp, crab, walnut and cashew. It does not make them say where an emulsifier, a flavouring or a fat came from.

The checker finds every word it knows by the longest spelling first (so 豆乳, soy milk, is never read as 乳, milk, and 米国, USA, is never read as 米, rice). Short words like いか or さけ only count when they stand alone between commas.

Shared-facility notes (本品製造工場では…) are read separately: they are about traces, not ingredients.

When the label cannot tell you, the result says so. We never call a product vegan — we tell you whether we found animal ingredients among the words we recognised, and we list the words we did not.

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