My daughter and I are planning a trip to Japan in June.
I have a shellfish allergy and am wondering if it’s a commonly used ingredient there like in ramen, stocks, sauces. Do they use oyster sauce much in cooking? I usually avoid anything fishy just in case but think that might be too hard to do.
I will bring a card with my allergy info but am hoping it won’t be too big of a deal
by Ficklemonth
