Re: Leaving for Korea next week for our son's wedding!

April 9, 2010

Best wishes, . i'm sure you'll have a fine trip, in spite of health problems.

I can't give you specific advice, as CD for me came after my most recent Asian trip.

I can make a suggestion on bread: Udie's Bread, available at Whole Foods and some other markets, doesn't have to be toasted. And toaster sleeves (can anyone think of the name?) allow one to use any toaster to cook bread and other items.

Have a great time, and tell us about it when you can.

H.

-----Original Message-----

From: CalicoSue <susan.hersom@...>

Sent: Fri, Apr 9, 2010 7:15 am

Subject: [ ] Leaving for Korea next week for our son's wedding!

We are very excited to be traveling to Korea next week to attend our son's wedding. After the wedding, our family will then head to Tokyo for a couple of days. Of course, there are food issues! Besides the soy sauce and cross-contact issues, I cannot eat fish or seafood, which is going to limit my food selection immensely in Asia! I was hoping for some advice if any of you have traveled to Korea or Japan.

My daughter and I are bringing lots of single packets of g-f soy sauce, salad dressing, peanut butter and jelly, crackers, bread (my future in-laws were kind enough to buy us a toaster to use while we are there) and g-f granola bars. It looks like I will have to stick with simple steamed rice and vegetables and fruit for most of the trip, and I'm sure I will not waste away in a week! I am studying the Asian names of dishes so I will know what they are made of, and I'm sure my future daughter-in-law can interpret if she is with us while we are dining out. I would like to see if any of you have ordered dishes in these countries and if there are any Western restaurants in Korea or Tokyo (I have heard there is an Outback in Tokyo).

Any advice would be most welcomed!

Sue

April 9, 2010

Hi suein korea it will be a little easier for you to eat my daughters and I eat a lot at korean restaurant and there are actually lots of dishes with rice like bibenbop and traditional tofu soups that are gf. tokyo from my experience is going to be a little problem try and eat at western restaurants and always double check if there is glucose in the food, they use wheat derived glucose. in the seven eleven stores all around tokyo they have rice cakes wrapped in seaweed that are sometimes ok depending on their filling. I have been to japan a few times and found it challenging for celiacs.please share your experiences when you get back.I have not been to korea yet, we are going to seoul next month but tokyo is great so have lots and lots of fun.congratulations on the wedding.have funHanna KapitulnikFrom: Harper <flatcat9@...>Subject: Re: [ ] Leaving for Korea next week for our son's wedding! Date: Friday, April 9, 2010, 8:27 AM

Best wishes, . i'm sure you'll have a fine trip, in spite of health problems.

I can't give you specific advice, as CD for me came after my most recent Asian trip.

I can make a suggestion on bread: Udie's Bread, available at Whole Foods and some other markets, doesn't have to be toasted. And toaster sleeves (can anyone think of the name?) allow one to use any toaster to cook bread and other items.

Have a great time, and tell us about it when you can.

H.

-----Original Message-----

From: CalicoSue <susan.hersom@ gmail.com>

Sent: Fri, Apr 9, 2010 7:15 am

Subject: [ ] Leaving for Korea next week for our son's wedding!

We are very excited to be traveling to Korea next week to attend our son's wedding. After the wedding, our family will then head to Tokyo for a couple of days. Of course, there are food issues! Besides the soy sauce and cross-contact issues, I cannot eat fish or seafood, which is going to limit my food selection immensely in Asia! I was hoping for some advice if any of you have traveled to Korea or Japan.

My daughter and I are bringing lots of single packets of g-f soy sauce, salad dressing, peanut butter and jelly, crackers, bread (my future in-laws were kind enough to buy us a toaster to use while we are there) and g-f granola bars. It looks like I will have to stick with simple steamed rice and vegetables and fruit for most of the trip, and I'm sure I will not waste away in a week! I am studying the Asian names of dishes so I will know what they are made of, and I'm sure my future daughter-in- law can interpret if she is with us while we are dining out. I would like to see if any of you have ordered dishes in these countries and if there are any Western restaurants in Korea or Tokyo (I have heard there is an Outback in Tokyo).

Any advice would be most welcomed!

Sue

April 9, 2010

Glucose (even derived from wheat) may not be a problem. This is from Gluten Free Living:

Glucose syrupA gluten-free sweetener made most frequently from corn, but also from tapioca, potato, sorghum or wheat starch. It is such a highly processed and purified ingredient that the source of the starch does not matter. Even if you see glucose syrup derived from wheat on a label, it is still gluten free.

Rob

From: "hkapitulnik@..." <hkapitulnik@...> Sent: Fri, April 9, 2010 10:07:16 AMSubject: Re: [ ] Leaving for Korea next week for our son's wedding!

Hi sue in korea it will be a little easier for you to eat my daughters and I eat a lot at korean restaurant and there are actually lots of dishes with rice like bibenbop and traditional tofu soups that are gf. tokyo from my experience is going to be a little problem try and eat at western restaurants and always double check if there is glucose in the food, they use wheat derived glucose. in the seven eleven stores all around tokyo they have rice cakes wrapped in seaweed that are sometimes ok depending on their filling. I have been to japan a few times and found it challenging for celiacs.please share your experiences when you get back.I have not been to korea yet, we are going to seoul next month but tokyo is great so have lots and lots of fun.

congratulations on the wedding.

have fun

Hanna Kapitulnik

From: Harper <flatcat9aol (DOT) com>Subject: Re: [ ] Leaving for Korea next week for our son's wedding! Date: Friday, April 9, 2010, 8:27 AM

Best wishes, . i'm sure you'll have a fine trip, in spite of health problems.

I can't give you specific advice, as CD for me came after my most recent Asian trip.

I can make a suggestion on bread: Udie's Bread, available at Whole Foods and some other markets, doesn't have to be toasted. And toaster sleeves (can anyone think of the name?) allow one to use any toaster to cook bread and other items.

Have a great time, and tell us about it when you can.

H.

-----Original Message-----From: CalicoSue <susan.hersom@ gmail.com> Sent: Fri, Apr 9, 2010 7:15 amSubject: [ ] Leaving for Korea next week for our son's wedding!

We are very excited to be traveling to Korea next week to attend our son's wedding. After the wedding, our family will then head to Tokyo for a couple of days. Of course, there are food issues! Besides the soy sauce and cross-contact issues, I cannot eat fish or seafood, which is going to limit my food selection immensely in Asia! I was hoping for some advice if any of you have traveled to Korea or Japan. My daughter and I are bringing lots of single packets of g-f soy sauce, salad dressing, peanut butter and jelly, crackers, bread (my future in-laws were kind enough to buy us a toaster to use while we are there) and g-f granola bars. It looks like I will have to stick with simple steamed rice and vegetables and fruit for most of the trip, and I'm sure I will not waste away in a week! I am studying the Asian names of dishes so I will know what they are made of, and I'm sure my future daughter-in- law can interpret if she is with us while we

are dining out. I would like to see if any of you have ordered dishes in these countries and if there are any Western restaurants in Korea or Tokyo (I have heard there is an Outback in Tokyo).Any advice would be most welcomed!Sue

April 10, 2010

I'm part Korean and can tell you what's safe and what isn't. The main issues

with Korean food are the soy sauce and gochujang (red pepper paste; 99% of

modern products have wheat, though traditionally they don't), both of which are

in 90% of Korean dishes served in restaurants. Note that gochugaroo (red pepper

powder) is okay -- and that's in the soups/stews like soondubujigae (soft tofu

stew) -- however that also has meat in it (which *may* have been marinated in

soy sauce) and mussels. But I eat that and am usually fine in local restaurants.

Generally, safe Korean dishes are: kimchi (note that some are marinated with

oysters), rice -- not the mixed kind only white, dok (the pounded rice cakes,

served as sweets, some have sesame seeds inside and/or red bean paste, but all

GF in my experience -- although the ones in Korea *may* have been dusted with

flour so double-check), the fried fish dishes like kajemegui (flat fish), some

of the jigaes (stew - but like I said, some have mussels and/or fish), bibimbap

(mixed veggies with rice in a bowl -- ask for no meat, which is marinated in soy

sauce, and don't add the gochujang they bring you), and the beef soup

sullungtang (sometimes comes with noodles, but they add, so ask them not to). If

you're lucky there might be a non-marinated meat dish you can cook at the table

(locally, available at Ohganae on 40th and Broadway), but it might be pricey.

The banchan (small dishes they bring before the meal) that are safe are the

kimchi (any of the cabbage kind, the radish kind, or pickles), the marinated

seaweed/cucumber, the vegis like broccoli and kabocha (squash), and the little

fishes (name escaping me right now), as long as they aren't red (gochujang).

Steer clear of the tea (usually barley) and the seaweed soup they serve before a

meal (usually has soy sauce).

To say you can't eat wheat flour in Korean is: " Meel-ka-ru mot mo-go-yo. " (mot

mo-go-yo is " cannot eat " in the polite form).

To say you can't eat soy sauce: " Kanjang mot mo-go-yo " and

" gochujang, " etc.

If you're craving American food head to the Itaewan district. All the foreigners

hang there and the restaurants cater to them. One good Italian place there is

Sortino's, 2nd Fl, 736-11 Hannamdong Youngsangu, Seoul,

http://www.sortinos-seoul.com/sortino/www/index.htm

The fresh mozzarella and tomato dish was amazing after 7 days of kimchi!

And if you're interested in shopping, go to the Doota tower and Namdaemun

Market. Have fun!

I've heard Japan is very hard. Sorry no tips there.

Kathleen

>

> From: Harper <flatcat9@...>

> Subject: Re: [ ] Leaving for Korea next week for our son's

wedding!

>

> Date: Friday, April 9, 2010, 8:27 AM

>

> Â

>

> Best wishes, . i'm sure you'll have a fine trip, in spite of health

problems.Â

>

> I can't give you specific advice, as CD for me came after my most recent Asian

trip.

>

> I can make a suggestion on bread: Udie's Bread, available at Whole Foods and

some other markets, doesn't have to be toasted. And toaster sleeves (can anyone

think of the name?) allow one to use any toaster to cook bread and other items.

>

> Have a great time, and tell us about it when you can.

>

> H.

>

> -----Original Message-----

>

> From: CalicoSue <susan.hersom@ gmail.com>

>

> Sent: Fri, Apr 9, 2010 7:15 am

>

> Subject: [ ] Leaving for Korea next week for our son's wedding!

>

> Â

>

> We are very excited to be traveling to Korea next week to attend our son's

wedding. After the wedding, our family will then head to Tokyo for a couple of

days. Of course, there are food issues! Besides the soy sauce and

cross-contact issues, I cannot eat fish or seafood, which is going to limit my

food selection immensely in Asia! I was hoping for some advice if any of you

have traveled to Korea or Japan.

>

> My daughter and I are bringing lots of single packets of g-f soy sauce, salad

dressing, peanut butter and jelly, crackers, bread (my future in-laws were kind

enough to buy us a toaster to use while we are there) and g-f granola bars. It

looks like I will have to stick with simple steamed rice and vegetables and

fruit for most of the trip, and I'm sure I will not waste away in a week! I am

studying the Asian names of dishes so I will know what they are made of, and I'm

sure my future daughter-in- law can interpret if she is with us while we are

dining out. I would like to see if any of you have ordered dishes in these

countries and if there are any Western restaurants in Korea or Tokyo (I have

heard there is an Outback in Tokyo).

>

> Any advice would be most welcomed!

>

> Sue

>

April 10, 2010

Hi Sue,

How exciting that you are going to Korea and Japan! i lived in Japan for two

years and have spent numerous summers there so will be able to offer the most

help there. However, I have researched Korean food (because I love it) and it is

not as easy as you may think. In fact, I would say Japan is far easier, although

not eating fish or seafood will be a huge problem. While there might seem to be

many options in Korea, both Korea and Japan like to add wheat soy sauce to

everything- even those innocent looking vegetables on bibimbap. The fermented

chili sauce in bibimbop (Gochujang) generally contains wheat.

http://www.maangchi.com/ingredients/hot-pepper-paste-gochujang

http://en.wikipedia.org/wiki/Gochujang

Doenjang can also be a problem. http://en.wikipedia.org/wiki/Doenjang

I also thought that there were many options for me in Korean restaurants- until

I researched it a bit more. If you go to any Korean market you will see that

most, if not all, of the fermented chili sauces contain wheat and it would be

very difficult to find a safe option. If you have an anaphylactic allergy to

fish or seafood, many things (even kimchi) will be dangerous for you as fish is

used in the sauce. Soup bases would often contain fish as well.

I cannot speak to the Western restaurants in Korea, but there are many in Japan

although dishes are generally adapted to the Japanese palate (so you will see

more soy sauce in things). In urban areas like Tokyo you can get almost any kind

of food including Indian (DO NOT try Japanese Curry Rice houses- the Curry Sauce

is made with flour- but you may have luck at authentic Indian restaurants).

There are western chains like Outback and Mcdonalds is everywhere. Denny's is

as well- with a japanese style menu- and there are family restaurants that are

Japanese but western style, like Gusto.

http://www.world66.com/asia/northeastasia/japan/food/family_restaurants

They are overpriced and you will have to watch for soy sauce in many dishes. You

might be able to get rather underdone eggs. The drink bar (soft drink and coffee

etc) is a fun option. Another food option is the Izakaya, a bar with many small

menu items. If you order carefully you can make a meal there. In the summer, you

may find things like " butter corn " or butter potato, or possibly steaks. (I

didn't eat meat while there so don't know how they flavor or don't flavor

steaks.) There are grilled chicken on a stick options there and at yakitori

places, and the SHIO (salted) one MAY be ok for you but it is undoubtedly

grilled on the same surface as ones covered in tare sauce, which is generally

made up of mirin, sake, (wheat) soy sauce and sugar.

http://en.wikipedia.org/wiki/Izakaya

http://en.wikipedia.org/wiki/Yakitori

Convenience stores are wonderful in Japan and you can make a meal there but you

have to be careful. Many rice balls sold at Convenience stores will contain

wheat based soy sauce (meat ones especially) and many are fish based and the

only way to know the filling is to read the package. Ume plum filling may be ok,

and natto (fermented soybean) may be ok for you. However, many companies baste

the nori for onigiri with soy sauce so you really need to check the label.

You can buy plain potato chips (watch the seasonings- the less ingredients the

better), boiled eggs, custard puddings, yogurt, cheese sticks, nuts, and Meiji

chocolate there. (The latter is the Japanese answer to Hersheys).

Any Japanese soup (and possibly Korean) will have a dashi (FISH STOCK) base.

Miso often is made with barley. If you can find White miso it MAY be made simply

from rice and soy but will ALWAYS be in a fish stock base. Japanese pickles

served in restaurants are usually pickled in a small amount of soy sauce.

OyakoDon (chicken and egg on a rice bowl), and Gyuudon (beef bowl on rice) will

always be seasoned with... soy sauce. It's too bad because they are everywhere.

http://en.wikipedia.org/wiki/Oyakodon

http://en.wikipedia.org/wiki/Gyuudon

When I ate out I always had sushi, basically, or went to an izakaya for tapas. A

few izakayas even have menus marked for wheat allergies (in Japanese, not sure

if it will make it to their English translated menu IF they have one). There are

lots of pictures in an izakaya menu, though, and if you give them a Japanese

language card people are generally helpful about " allergies. "

Don't expect to find many salads, and most Japanese salad dressing contains

wheat.

Grocery stores have a good selection of foods, even prepared foods. Camping is a

surprisingly delightful way to travel and eat in Japan, but I imagine you won't

have that much time.

Soba (Buckwheat noodles) are NOT an option in Japanese restaurants as they are

most ALWAYS made with wheat flour. There is ONE dry soba noodle available in

grocery stores SOMETIMES that is 100% soba buckwheat flour but you can't expect

to find it served in a restaurant.

Very urban gourmet grocery stores may sell thai stuff (at least rice-tapioca

wraps) so you might be able to make spring rolls in your hotel.

Plain rice should always be fine UNLESS they are all healthy and gourmet and add

barley or some other grain mix to the bowl. Just watch for it. You can often

order a bowl of rice as a side. It sometimes comes with miso and pickles that

you can't have, but is at least cheap.

Japanese steak places might be able to sell you expensive kobe beef (tiny

portions) but watch for soy sauce and expect to pay dearly for it.

I wouldn't worry overly much about the glucose. It occasionally shows up in

mochi (pounded rice balls). Mochi is sometimes ok, sometimes not... it is best

if you can read the (japanese) labels.

I would worry more about wheat based soy sauce (in prepared veggie dishes, meats

etc) and, if you have a serious allergy, fish. Japan is an island country that

loves its seafood... and it is the base for most dishes. If it's not a serious

allergy, well, then, you will have to be less worried. Japan does label the top

8 allergens (wheat, soy pork, fish) but of course it is in Japanese. I can read

Japanese and could help you with a cheat sheet if you want, contact me off list

if you have any additional questions or would like help with japanese language

stuff.

If you get depressed about food- go to Starbucks for a coffee and enjoy the

atmosphere!

Despite all this- Japan is a delightful place to travel. People are kind,

helpful, and do understand allergies, unlike some countries. Hope you have a

great time!

-

Visit my gluten-free vegetarian allergy friendly blog:

http://www.bookofyum.com/blog/