So I have a rare genetic condition where my liver treats sugar & mirin as poisonous. I am planning to go to Japan in November. How would you recommend I navigate this with restaurants?
At least in the US, most Japanese food adds sugar or mirin as a seasoning. For example, many Ramen broths include Mirin, but not always. Breadings (karage/tempura) also often have sugar in the US, but again.. only sometimes.
I understand this is going to be very tricky, but do you have any tips for how to ask (politely) about the ingredients in a dish when ordering, or suggestions on good meals that are simple and avoid sugar/fruits/etc? In the US it's not odd to ask about the ingredients, but I wonder how that would be taken in Japan. Thanks!
by Kleptine
