Japan's rice-based cuisine offers a strong foundation for gluten-free eating, with sashimi, onigiri, and grilled meats all naturally safe options. 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.