Soy allergy when eating abroad

Soy in 14 languages

The word to look for on menus, allergen charts and labels.

Language	Word	Romanisation
Japanese	大豆	daizu
Chinese	大豆 / 黄豆	dàdòu / huángdòu
Korean	대두 / 콩	daedu / kong
Thai	ถั่วเหลือง	thua lueang
Vietnamese	đậu nành (South) / đậu tương (North)
Hindi	सोया / सोयाबीन	soyā / soyābīn
Arabic	صويا / فول الصويا	ṣūyā / fūl aṣ-ṣūyā
Turkish	soya
Greek	σόγια	sógia
Italian	soia
French	soja
Spanish	soja / soya
Portuguese	soja
German	Soja

What counts as soy

Soy means the soybean, a legume, in any form: the whole bean, young green pods (edamame), sprouts, flour, protein and everything fermented or pressed from it. Tofu, soy milk, miso, soy sauce, tempeh and natto are all soy. So are yuba (tofu skin), okara (the pulp left from making soy milk), kinako (roasted soy flour, dusted over Japanese sweets) and the textured soy protein in many meat substitutes.

Health Canada lists other names that signal soy: bean curd (dofu, kori-dofu, tofu), edamame, kinako, natto, nimame, okara, yuba, and soya, soja or soyabean. It adds less obvious sources such as hydrolysed vegetable or plant protein, breaded foods, sausages and burgers with fillers, stocks and soup mixes, seasoning blends, and "vegetable oil".

Two derivatives need a separate decision with your allergist. Soy oil is usually refined enough to remove the proteins that cause reactions, and soy lecithin, an emulsifier in chocolate and baked goods, usually has too little protein to cause one, according to Health Canada. Very sensitive people may still react to lecithin.

Where soy hides on menus

Cross-contact is the hard part in East Asian restaurants. Woks, fryers and ladles move from one sauce to the next, and soy sauce is so basic that a cook may splash it in by reflex. Shared fryers matter too: tofu, tempura and breaded items often go into the same oil. In Western kitchens the bigger risk is pre-made ingredients like stocks, sauces, breadcrumbs and meat products, where soy is part of a supplier's recipe.

Labelling rules around the world

EU and UK. Soybeans are one of the 14 allergens, and restaurants and takeaways must give the information. Annex II of Regulation 1169/2011 exempts fully refined soybean oil and fat, natural tocopherols (E306) from soy, and soy-derived plant sterols and stanol esters. Soy lecithin (E322) has no exemption and must be declared.

US. Soybeans are one of the nine major food allergens and must be named on packaged food, as soy, soya or soybean. Highly refined oils are exempt from allergen labelling, but the source still has to appear in the ingredient list, so you'll see "soybean oil" without a "Contains: soy" line. Restaurants are covered by state and local rules, not FALCPA.

Australia and New Zealand. "Soy" must appear in bold in the ingredients and in the "Contains" summary on packaged food. Restaurant and takeaway food must have the information displayed or available on request.

Canada. Soy is a priority allergen and must be declared on prepackaged food using the word "soy". Names like tofu or edamame aren't allowed on their own. There's no national restaurant rule.

Japan. Soy (大豆 daizu) is only recommended. The Consumer Affairs Agency's handbook says the term covers edamame and soybean sprouts, the yellow beans in miso, soy sauce, natto and tofu, green soybeans used for kinako, and black soybeans, but not mung beans or adzuki beans. Restaurants have no legal duty to label any allergen.

Korea. Soybean (대두 daedu) is on Korea's mandatory allergen list for packaged food, which helps there, if not in restaurants.

How to order with a soy allergy

1. Name the sauces, not just the bean. Say "soy, including soy sauce, miso, tofu and bean paste". Many people don't connect miso or doenjang with soybeans.
2. Ask about the stock and the marinade. In Japanese and Korean cooking, soy is often in the base of a dish rather than added at the end.
3. Ask what oil is used for frying, and whether tofu or breaded food shares the fryer. Then take your allergist's advice on refined soy oil.
4. Be wary of vegetarian and vegan dishes. Tofu, soy milk and textured soy protein are the default protein in many of them.
5. In Japan, don't rely on the label. Soy isn't mandatory, so read the full ingredient list for 大豆, しょうゆ (shōyu), みそ (miso) and 豆腐 (tōfu).
6. Treat "may contain soy" as real. Health Canada advises people with a soy allergy to avoid products carrying it. These warnings are voluntary, so their absence proves nothing.
7. Carry prescribed adrenaline if you have it, and follow your doctor's plan.

In soy-heavy cuisines, grilled meat or fish seasoned with salt (塩 shio in Japanese yakitori and yakiniku) is often easier to check than anything with a sauce, but ask every time.

Dishes in our glossary that contain soy

• UsuallyBibimbapGochujang and soy sauce contain soybeans; the bean sprouts are often soy.
• UsuallyBulgogiSoy sauce in the marinade; soybean paste in the ssamjang dip.
• UsuallyChar siuSoy sauce, hoisin sauce and red fermented bean curd in the marinade.
• UsuallyDan dan noodlesSoy sauce in the sauce and the fried pork; sweet bean paste in some.
• UsuallyGoi CuonHoisin or fermented soybean sauce is the base of the peanut dip.
• UsuallyJapchaeSoy sauce seasons the noodles, meat and vegetables.
• UsuallyKimchi jjigaeTofu, plus gochujang, soy sauce or soybean paste in many recipes.
• UsuallyKung pao chickenSoy sauce in the marinade and the sauce.
• UsuallyMapo tofuTofu, fermented black beans (douchi) and soy sauce.
• UsuallyMiso soupMiso is fermented soybean paste; tofu and fried tofu are soy too.
• UsuallyOkonomiyakiSoy sauce in the okonomiyaki sauce.
• UsuallyPad Kra PaoLight soy sauce and dark soy sauce in the seasoning.
• UsuallyRamenSoy sauce or miso in the tare; chashu pork is braised in soy sauce.
• UsuallySamgyeopsalSsamjang is soybean paste and chilli paste; soy sauce in side dishes.
• UsuallySobaSoy sauce is the base of the dipping sauce (tsuyu) and the hot broth.
• UsuallySushiSoy sauce for dipping or brushed on; sweet eel sauce (nitsume).
• UsuallyTakoyakiSoy sauce in the takoyaki sauce and ponzu, and often in the batter.
• UsuallyTempuraSoy sauce in the tentsuyu and in the sweet sauce on tendon rice bowls.
• UsuallyTteokbokkiGochujang contains soybean; soy sauce in the sauce.
• UsuallyXiaolongbaoSoy sauce in the filling and in some dipping sauces.
• OftenBanh MiSoy sauce or Maggi seasoning drizzled on the filling; tofu in vegetarian rolls.
• OftenPad ThaiPressed tofu in the classic recipe; some cooks add soy sauce.
• OftenPeking duckMany sweet bean sauces contain soybeans; hoisin and soy sauce always do.
• OftenTonkatsuMany tonkatsu sauces and the miso soup served with set meals.
• SometimesBanh XeoFermented soybean sauce in the central-style dip.
• SometimesBun ChaSoy sauce in some marinades.
• SometimesDöner kebabCheaper cones, especially chicken, may contain soy protein.
• SometimesGreen CurryTofu or soy sauce in vegetarian versions.
• SometimesPhoHoisin sauce on the table or on the side, mainly in southern-style pho.

Questions

Is soy sauce a problem with a soy allergy?

Yes. Soy sauce, shoyu and tamari are all brewed from soybeans, and Health Canada lists them, along with teriyaki and Worcestershire sauce, among foods that contain or often contain soy. In Japanese, Chinese and Korean kitchens it goes into marinades, dressings, stocks and dipping sauces as well as on the table.

Do I need to avoid soy oil and soy lecithin?

Ask your allergist. Health Canada says soy oils on the market tend to be refined enough to remove the proteins that trigger reactions, and that soy lecithin usually has too little protein to cause one, though very sensitive people may still react. EU and US labels don't have to flag fully or highly refined soybean oil as an allergen.

Do Japanese labels have to show soy?

No. Soy (大豆 daizu) is on Japan's recommended list, not the mandatory one. Many makers declare it anyway, but you can't rely on it. Japan's guidance says the term covers edamame, soybean sprouts, kinako, black soybeans and the soybeans in miso, soy sauce, natto and tofu, but not mung beans or adzuki beans.

Are other beans a risk?

Soy is a legume, like peanuts, peas and lentils. Most people with a soy allergy eat other legumes without trouble, but some react to more than one. Your allergist can tell you which apply to you; lupin and peanut are the two most often discussed.

This guide is general information, not medical advice. Follow the allergy action plan your doctor gave you, and always confirm ingredients with the restaurant.

Sources

1. Food Safety Authority of Ireland: List of 14 allergens (EU Regulation 1169/2011, Annex II)
2. UK Food Standards Agency: Allergen guidance for food businesses
3. US FDA: Questions and Answers Regarding Food Allergens (Edition 5)
4. Food Standards Australia New Zealand: Allergen labelling
5. Health Canada: Soy, a priority food allergen
6. Consumer Affairs Agency of Japan: Food allergy labelling handbook, April 2026 (Japanese)

Last checked 1 November 2026. Spotted something wrong? Email support@inventum.com.au.