Pork and Beans
ポークビーンズ
Allergy-friendly recipes
Japanese school kitchens cook for every child in the class, including those with allergies — so these recipes were designed from the start to avoid egg, milk or wheat wherever possible, without tasting like a compromise.
How to read the labels. "Egg-free", "Milk-free" and "Wheat-free" come from the nutritionist's own records. If any of her records says a recipe contains an allergen (for example from consommé, ham or sauce), we list it as containing it. Soy sauce and miso may still appear in wheat-free recipes: they are made with wheat, but Japanese school-lunch allergy guidelines usually do not require removing them — so "wheat-free" here is not the same as gluten-free. Always check your own product labels and follow your doctor's advice.
Free of all three (egg, milk & wheat) 438
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Mapo Tofu
麻婆豆腐
Nikujaga (Japanese Meat and Potato Stew)
肉じゃが
Sanshoku Soboro Don (Three-Color Rice Bowl)
三色そぼろ丼
Jagaimo no Soboro-ni (Potatoes Simmered with Ground Chicken)
じゃがいものそぼろ煮
Potato-Crusted Cod
たらのポテト焼き
Buri Daikon (Simmered Yellowtail and Daikon) (Wheat-Free)
ぶり大根（小麦なし）
Hot Cook Nikujaga (Japanese Meat and Potato Stew)
肉じゃが【ホットクック】
Recipes made without egg.
Recipes made without milk or dairy products.
Recipes made without wheat flour, bread or noodles. Soy sauce and miso may still be used: they are made with wheat, but Japanese school-lunch allergy guidelines usually do not require removing them. Check with your doctor.