At Much Better Adventures, we work hard to accommodate dietary requirements and allergies so your trip is safe, inclusive and enjoyable. That said, options can vary by country, location and accommodation, and in some places options may be limited or unavailable. The information below has been provided by your host so you’re fully informed about what will be possible on your trip depending on your individual requirements. This information should be read carefully prior to your trip to ensure that you are adequately prepared for the situation ‘on the ground’.
Once you have booked on your trip, please fill out your passenger information form asap with any dietary requirements. Once you complete your passenger information, your dietary needs and any allergies are automatically shared with your host and, in turn, your guide. Please submit this as early as possible so they can plan accordingly and deliver the best experience. Please also remind your guide about your dietary requirements upon arrival, as mentioning these in person allows your guide to comprehend individual preferences and limitations as soon as you arrive.
BACKGROUND
Japanese cuisine is rooted in the principles of seasonality, balance and respect for natural flavours, shaped by centuries of Buddhist influence, island geography and a deep reverence for seasonal ingredients — resulting in a food culture that is precise, varied and ingredient-led. Rice, fresh seafood, fermented staples such as miso and soy, tempura, tofu and pickled vegetables form the backbone of most meals, ranging from delicate sushi and sashimi to heartier dishes like ramen and grilled yakitori. Many dishes are intentionally served cold or at room temperature rather than piping hot, stemming from a long tradition of bento culture and long‑established food‑safety practices in Japan’s humid climate, where foods designed to hold well without reheating are preferred. Travellers should expect dishes served cold or at room temperature as a considered culinary choice rather than an oversight. In more remote locations, meals at ryokans and temples tend to be simpler and fairly set in their composition, so bringing additional snacks can be a practical way to add a little variety. Travellers with vegetarian, vegan or coeliac requirements may find things more complex than expected, as dashi — a fish-based stock — appears in many seemingly plant-based dishes and staff may not always be aware of its presence; your guide will help communicate dietary needs locally, though some personal research before travel is genuinely worthwhile.
SPECIAL DIETS
Vegetarian
-Vegetarian diets are difficult to cater for on this trip. While your host will do their best to meet these requirements, please be aware that the required produce and ingredients are not abundant in this destination, and you may find the food provided repetitive. Many Japanese dishes use dashi, a traditional broth commonly made from fish (such as bonito flakes), as a base for soups, sauces, and cooked dishes, meaning meals that appear vegetarian may still contain fish-based ingredients.
Vegan
-Vegan diets are difficult to cater for on this trip. While your host will do their best to meet these requirements, please be aware that the required produce and ingredients are not abundant in this destination, and you may find the food provided repetitive. One of the few traditional Japanese vegan meal styles is shōjin ryōri, which is typically served at temple stays. Outside of this setting, fully vegan meals are difficult to provide. Vegan diets can’t be catered for in Yamanakako and Kumano Kodo, due to the remote environment in which it takes place and a lack of available produce in the destination
Kosher
-Fully certified Kosher kitchens and supervision are rare and usually cannot be guaranteed unless expressly confirmed in advance by your host. Vegetarian or vegan options can often be the most reliable alternative if this is acceptable to you. The Host is unable to guarantee a separate, certified cooking/preparation area or the use of certified kosher products. They can, however, provide meals that exclude non-Kosher ingredients (such as pork and shellfish) and avoid mixing meat and dairy.
Halal
-Certified Halal supply varies by location and may not always be possible.
INTOLERANCES
Gluten Free
-Gluten-free diets can’t be catered for on this trip, due to the remote environment in which it takes place and a lack of available produce in the destination. Many staple Japanese ingredients, such as soy sauce and miso, commonly contain gluten, and gluten-free alternatives are difficult to source in this destination. In addition, food preparation environments are not suitable for avoiding cross-contamination. For guests with coeliac disease or severe gluten allergies, please be aware that the risk of contamination cannot be eliminated.
Lactose Free
-Lactose-free diets are difficult to cater for on this trip. While your host will do their best to meet these requirements, please be aware that the required produce and ingredients are not abundant in this destination, and you may find the food provided repetitive. For guests with severe dairy allergies, please note that food preparation environments are shared, and the risk of cross-contamination cannot be eliminated.
ALLERGIES
Japan has very strict hygiene regulations, but cross‑contamination cannot be guaranteed anywhere. We should take a cautious approach.
Our host has confirmed that provision for certain mild and severe or life threatening food allergies on this trip may be unreliable. Please get in touch with our Customer Experience team prior to booking to discuss whether your requirements can be accommodated safely on this trip.
This will allow us to carefully consider the sensitivity and severity of your allergy, the available provision on the trip and the accessibility of medical care should a reaction occur. Your safety is always our top priority. Please note that when travelling overseas, local ingredients, food preparation methods and labelling standards may vary, particularly in remote areas. It is also worth noting that any allergies may result in more limited options and repetitive provision in some areas. Whilst your guide will help communicate dietary requirements where possible, customers remain responsible for managing their own allergies during the trip.
