New to Celiac as my daughter was just recently diagnosed, and trying to weed through my pantry. The Japanese brands of foods I have eaten all my life have me particularly nervous.
A big one is Bull-dog tonkatsu sauce. If any of you have tried it, you probably understand the fandom behind it. the ingredients are listed as follows:
high fructose corn syrup
distilled vinegar (made from alcohol)
modified rice starch
Those ingredients on their own do not contain gluten (except for the listing of spices...). There have also been debate on whether or not bull-dog sauce contains caramel color (while I have heard that in the U.S. caramel color is created from corn, I can't be sure about in Japan)
Does anyone have any inside into this? Or at least any resources on where I can get more information about Japanese ingredients? I am trying to also contact Japanese manufacturers in regards to miso paste, and haven't had any success.
Any insights would be helpful, THANKS