Japan's rice-based cuisine offers a strong foundation for gluten-free eating, with sashimi, onigiri, and grilled meats all naturally safe options — though even rice vinegar isn't automatically safe here, since Japanese brands are often made with barley or malt rather than the pure rice vinegar common in the US. The major challenge is soy sauce — it's wheat-based and used in nearly everything from teriyaki to ramen broth — so a translation card explaining your needs and a stash of tamari are essential. Dedicated GF restaurants are growing in Tokyo and Osaka, but outside major cities, careful communication and preparation are key.