East Asia Celiac Restaurant Card Pack — 3 Cards (Japan, South Korea, Hong Kong)

Three countries, one soy-sauce problem

Japan, South Korea and Hong Kong share the same trap for celiac travelers: wheat-brewed soy sauce in a lot of what you’ll be served, plus gochujang in Korea and wheat-starch wrappers in Hong Kong. “Gluten-free” often doesn’t land as a medical need, so the conversation has to be about specific ingredients, in the kitchen’s own language.

What’s in the pack

• Japan — Japanese and English. Why shōyu (wheat-containing soy sauce) is the real challenge, the jūwari soba rule, and the questions I’d ask before ordering.
• South Korea — Korean and English. Why ganjang (soy sauce) and gochujang, both usually wheat-containing, are the traps, why grill-it-yourself Korean BBQ is my anchor meal, and the questions I’d ask before ordering.
• Hong Kong — Traditional Chinese and English, written for Hong Kong, where Cantonese is spoken. Why soy sauce (豉油) is the trap, why even “translucent” dim sum wrappers are wheat starch, and the questions I’d ask before ordering.

Each card is its own PDF: the bilingual restaurant card you show the server or chef, plus a 2-page travel companion on where gluten hides in that cuisine and the questions I’d ask before ordering.

How the download works: after checkout you get a download link for each card in the pack, and the same links in your order email and under My Account. Save them to your phone before you fly.

These cards are communication aids, not guarantees. Restaurants and recipes vary and change; always confirm ingredients and preparation with the staff and use your own judgment. Written by a board-certified Nurse Practitioner who lives with celiac disease.