일본 글루텐 프리 료칸: 셀리악 여행자를 위한 솔직한 가이드 (2026)

I want to tell you the truth first, before we get to the promising parts. I have stayed at dozens of ryokans in my years living in Kyoto, and the honest answer for gluten-free travelers is: Japan's ryokan culture is not inherently celiac-friendly, but it can be made workable with advance preparation. The country does not have a national gluten-free labeling standard. Kitchens at traditional inns are small and multi-purpose. And most crucially, the ingredient that quietly ruins everything — regular Japanese soy sauce, shoyu — is brewed with wheat.

None of this means you should skip a ryokan. It means you need to go in with better information than most travel guides provide. This guide is that information.

Shoyu (醤油) — standard Japanese soy sauce — is brewed using wheat and soybeans in roughly equal parts. This is not a fringe ingredient at a ryokan. It is the foundational seasoning of kaiseki cuisine. Broths are seasoned with it. Sauces are built on it. Marinades, glazes, the dressing on your tofu, the dipping sauce for your sashimi — all of it, in a traditional kaiseki kitchen, defaults to shoyu.

When foreign visitors have dietary restrictions, the most common accommodation a ryokan offers is removing a dish — taking away the crab, substituting chicken for shellfish. That approach does not work for gluten. You cannot simply remove soy sauce from the kaiseki sequence. It is present in almost every course at the molecular level, not as a visible ingredient but as the seasoning that defines the flavor of the dish.

This is the insight that separates a traveler who has an uncomfortable night from one who has a safe and delicious meal. The problem is not "Japanese food." The problem is the specific bottle of seasoning in the kitchen, and that bottle can be replaced.

Tamari (たまり醤油) is soy sauce brewed with little or no wheat — the traditional formulation from the Chubu region of Japan, predating the wheat-heavy versions that became standard during the Edo period. Most major tamari brands in Japan (San-J, Marukin, and others) are produced in wheat-free or near-wheat-free facilities. The flavor is richer and slightly thicker than standard shoyu, with a deeper umami profile. Used as a one-for-one substitute in cooking, it changes almost nothing in the finished dish.

The good news: tamari is available at nearly every Japanese supermarket. A ryokan kitchen that wants to accommodate a gluten-free guest does not need to source special ingredients. They need to buy one bottle of tamari and use it for your meal preparation instead of the standard shoyu. This is an entirely reasonable ask when communicated with enough advance notice — typically at least one week, ideally two.

The phrase that makes this possible:

Send this phrase in Japanese — not English — as the core of your dietary request. Japanese kitchen staff and front desk teams often have limited English, but they will read a written Japanese request carefully. The explicit mention of tamari by name, combined with the written-response request, signals that you are a serious adult communicating a medical need, not a tourist with a vague preference.

Ask for confirmation in writing (書面でご返答ください — *shomen de go-hentou kudasai*). A verbal "yes, no problem" from a front-desk staffer who may not have checked with the kitchen is not the same as a written acknowledgment from the chef or okami. You need the latter.

Even if a ryokan agrees to the tamari swap, several cross-contamination risks remain. These are not hypothetical — they are structural features of how traditional Japanese kitchens operate.

Shared fryers. Many kaiseki sequences include a tempura or agemono (deep-fried) course. The frying oil in a ryokan kitchen is almost certainly shared between wheat-battered tempura and anything else that goes in the fryer. Fried items cooked in that oil carry cross-contamination risk even if the item itself contains no wheat. Request that your fried course be omitted or replaced with a grilled alternative.

Soba and udon shared pots. Some ryokans serve soba (buckwheat noodles) at breakfast or as a lighter course. Buckwheat is naturally gluten-free, but Japanese soba noodles are almost always blended with wheat flour — typically 20 to 30 percent wheat is standard. More importantly, the pot used to cook soba or udon is the same pot used to cook other noodles. Even 100 percent buckwheat soba will carry wheat contamination from shared cooking water.

Barley-added miso. Standard miso (*koji* miso) is produced from soybeans and rice or barley. Mugi miso (麦みそ) is specifically barley-based and is common in western Japan. Even shiro (white) miso and awase (blended) miso brands sometimes add barley as a flavor component. Ask the kitchen which brand of miso they use and whether it contains barley (*ōmugi* — 大麦). Request a miso-free dashi broth if they cannot confirm.

Dashi broth. Most ryokan dashi is made from kombu (kelp) and dried bonito flakes — both naturally gluten-free. However, some commercial dashi stocks and dashi sachets contain wheat starch as a filler. A ryokan making dashi from scratch is safer than one using commercial stock. Ask.

The honest bottom line: No ryokan kitchen in Japan is a certified gluten-free facility. Cross-contamination is a real risk for celiacs. The tamari swap and the questions above reduce that risk significantly, but they do not eliminate it. For travelers with severe celiac disease rather than gluten sensitivity, this distinction matters.

Of all the accommodation categories in Japan, the one that most naturally aligns with gluten-free needs is also one of the most extraordinary travel experiences in the country: shukubo, the temple lodgings at Mount Koyasan in Wakayama Prefecture.

Koyasan is the center of Shingon Buddhism in Japan, a mountain village of over 100 temples that has been a religious sanctuary since the monk Kukai (Kobo Daishi) established it in 816 CE. Roughly 50 of those temples offer overnight lodging to visitors, with accommodation in traditional temple rooms, morning Buddhist ceremonies available to guests, and dinner and breakfast in the form of shojin ryori — Buddhist vegetarian cuisine.

Shojin ryori is the structural reason Koyasan works for gluten-free travelers. Buddhist temple cooking avoids meat and fish, which means it is built primarily on tofu, vegetables, sesame, rice, pickled vegetables, and clear vegetable-based broths. Soy sauce is still used in shojin ryori kitchens, but the tamari substitute is a well-understood concept — Koyasan temples have served international guests for decades and many have encountered gluten-free requests before.

More importantly: shojin ryori does not include tempura (or if it does, vegetable tempura only, and the kitchen can easily omit it), does not include the wheat-heavy sauces and glazes common in seafood kaiseki, and does not rely on shared fryers for protein courses. The structural simplicity of the cuisine reduces cross-contamination risk meaningfully compared to a multi-protein kaiseki sequence.

I stayed at Eko-in temple on Koyasan in March 2026 and found the kitchen staff exceptionally willing to discuss ingredients in writing. The shojin breakfast — sesame tofu, pickled vegetables, rice gruel, a small dish of simmered roots — was naturally wheat-free without any modification. For the dinner, they substituted tamari without hesitation when I asked in advance.

Koyasan is not the only destination in Japan worth visiting, but for a gluten-free traveler building a Japan itinerary, it belongs on the list for reasons beyond dietary safety. The experience of waking before dawn for a sutra ceremony, walking the cedar-lined Okunoin cemetery at dawn with incense smoke in the air, is unlike anything else in Japanese travel.

No ryokan is certified gluten-free. What varies is their capacity and willingness to accommodate serious dietary requests. These categories are where you are most likely to receive a careful written response and a thoughtful kitchen modification — not a guarantee, but a significantly higher probability.

Large allergy-aware brands with dedicated dietary request systems. Hoshino Resorts KAI brand properties have a standardized allergy management process that operates across their network and includes a dietary request field in the booking system. The KAI brand's English-language booking workflow is the most structured of any ryokan operator in Japan for communicating medical dietary needs before arrival. KAI Hakone, KAI Kinugawa, KAI Yufuin, and KAI Atami are the most accessible starting points. No KAI property is certified GF — confirm by email after booking.

Modern luxury properties with dedicated English allergy forms. A growing number of premium ryokans and Japanese-style hotels opened or renovated after 2015 have adopted structured allergy intake processes. This typically means a pre-arrival form with specific allergen checkboxes, which is sent to the kitchen before your arrival. Properties in this category include newer Hoshino HOSHINOYA properties and independent luxury ryokans that cater heavily to international guests. Ask directly when you inquire: "Do you have a written allergen intake process?" If yes, you are in a category that has thought about this systematically.

Koyasan shukubo (temple lodgings) — as detailed above, the most structurally safe category for gluten-free guests due to the simplicity and plant-forward nature of shojin ryori.

Tofu-specialized kaiseki ryokans. A small number of ryokans in Kyoto and Nara specialize in tofu kaiseki (*tofu kaiseki* — 豆腐懐石). These properties build their menu around tofu preparations, reducing reliance on the heavy fish and shellfish glazes that make GF accommodation harder. Junsei in Kyoto and Okutan near Nanzen-ji Temple are not ryokans per se, but tofu-specialized restaurants that occasionally have accommodation. Ryokans in the Kyoto area that offer "Kyoto vegetable kaiseki" as an alternative menu often have a more GF-adaptable kitchen.

For specific named properties: approach with the booking email template below and evaluate the response. Properties worth contacting first — with the explicit caveat that written confirmation from the kitchen is the only thing that counts — include Hoshino Resorts KAI properties (any location), and Koyasan shukubo (Eko-in, Fukuchi-in, Rengejo-in). The quality of a ryokan's response to your email is itself diagnostic: a detailed, specific reply that addresses tamari, shared fryers, and miso brand is a meaningful signal. A generic "we will do our best" is not.

For background on how ryokan dietary accommodation compares across different dietary requirements, the halal ryokan Japan guide and vegetarian-friendly ryokans Japan guide use the same approach — the booking email is always the filtering mechanism.

Use this template as the body of your email after booking. Send it at least 10 to 14 days before arrival. If you do not receive a written reply within 5 days, follow up — and treat an absent reply as a red flag.

The Japanese portion is the operative section. Include both languages.

What a good response looks like: the kitchen confirms tamari availability, specifies which courses they will modify, and flags any dish they cannot safely modify (such as the tempura course, which they offer to replace with a grilled alternative). A response this detailed tells you the request has reached the chef.

What a bad response looks like: "We will try our best to accommodate your needs." This is a well-meaning reply from a front desk staffer who may not have communicated with the kitchen. Reply and ask the specific questions again, requesting that they confirm directly with the head chef.

If you cannot get a written commitment to the specific points above, consider whether the ryokan is the right choice for a celiac traveler. The booking email is not just a request — it is your vetting tool.

For a broader overview of how the ryokan check-in and communication process works for first-time visitors, the first-time ryokan guide covers what to expect from the nakai-san system and how to communicate needs effectively on arrival.

Even with careful advance communication, packing a personal GF safety kit is wise. These are the items I would not travel without as a gluten-sensitive person in Japan.

Travel-size tamari packets. San-J and Yamasa both produce individual tamari packets — the same product sold for sushi takeaway. These are available at Japanese grocery stores and from Amazon Japan. Bring 10 to 15 packets. If you arrive at a restaurant or a kaiseki course and the kitchen has forgotten or substituted regular shoyu, you have your own. At a conbini, a basic bowl of rice with tamari from your pocket is a safe meal.

The Nima sensor. The Nima portable gluten sensor (available internationally) is a small device that tests a rice-grain-sized sample of food for gluten down to 20 ppm in approximately two minutes. It does not detect everything — it can miss contamination in liquids and fermented foods — but it provides an additional data point on solid dishes. I use it primarily for restaurant meals, not for the kaiseki courses I have pre-cleared with the kitchen. Its main value in Japan is at casual meals outside the ryokan: ramen broth, udon, packaged foods from a conbini.

Safe Japanese emergency snacks. Many Japanese convenience store items are naturally gluten-free: onigiri (rice balls with simple fillings — check that the filling does not include soy-sauce-marinated ingredients, and avoid the ones with seasoned protein), plain rice crackers (*arare* or *senbei* labeled tamari-seasoned), and individually wrapped mochi. Carry a day's worth of safe snacks for the days between ryokan meals when you are navigating regular restaurants.

A printed Japanese allergy card. The Japan Allergy Card (available as a free PDF at several travel resources including the Japan National Tourism Organization website) lists common allergens in Japanese. Supplement it with a handwritten note in Japanese specifying your specific concerns: 小麦 (*komugi* — wheat), 醤油 (*shoyu* — soy sauce), 麦 (*mugi* — barley/wheat).

Medication. Regardless of how careful you are, cross-contamination happens. Bring your standard celiac medication kit. Japanese pharmacies stock imported antihistamines and some GI medications, but your specific prescription medications should travel with you.

For more context on what to bring for any ryokan stay, the ryokan packing list guide covers the ryokan-provided essentials so you know what you do not need to pack.

One more note on the kaiseki experience itself: if you are working with a ryokan that has confirmed the tamari swap, the meal you receive may be structurally different from the standard kaiseki sequence — fewer courses, simpler preparations, some courses omitted and replaced with vegetables or plain grilled fish. This is not a lesser meal. The core of a kaiseki experience — the quality of the ingredients, the seasonal philosophy, the care of the presentation, the intimacy of the room — remains intact when a thoughtful kitchen makes modifications. I have had genuinely moving kaiseki meals at ryokans that accommodated my dietary needs. The sheer delicacy of a spring bamboo shoot preparation, lightly dressed with tamari and rice vinegar, plated on a celadon dish, is not diminished by the substitution. For the full context of what kaiseki is and why it matters, the kaiseki guide is worth reading before your trip.

Can you eat gluten-free at a Japanese ryokan?

Yes, with advance preparation. The critical step is communicating in writing at least one week before arrival, specifically requesting that the kitchen use tamari soy sauce (wheat-free) instead of standard shoyu, avoid shared fryer oil, and confirm the miso brand. Many ryokans can accommodate this when asked clearly and in advance. Koyasan shukubo and large brand properties like Hoshino Resorts KAI are the most reliable categories to start with.

Is soy sauce gluten-free in Japan?

Standard Japanese shoyu is not gluten-free — it is brewed with wheat and soybeans in approximately equal parts. Tamari soy sauce (たまり醤油) is produced with little or no wheat and is safe for most gluten-sensitive travelers. Confirm the specific brand before consuming, as a small number of tamari products do include trace wheat.

What is shojin ryori and is it gluten-free?

Shojin ryori is Japanese Buddhist temple cuisine — vegan, plant-forward, and built on tofu, vegetables, rice, and sesame. It is not inherently gluten-free (soy sauce is still used), but its structural simplicity — no deep-fried proteins, no fish glazes, minimal complex saucing — makes the tamari substitution easier to execute and the cross-contamination risks lower than in standard kaiseki. Koyasan shukubo is the most accessible setting to experience shojin ryori in Japan.

Do Japanese restaurants have gluten-free options?

Japan does not have a standardized gluten-free certification or labeling system. Some restaurants and ryokans are developing allergy-aware menus, but these are the exception rather than the rule. Your best strategy is to communicate in Japanese in writing before arrival, carry tamari packets for restaurants, and prioritize simple grilled dishes (*yakimono*), plain rice (*gohan*), sashimi (raw fish without sauce — but confirm the dipping sauce situation), and edamame when eating outside your ryokan.

Is miso gluten-free in Japan?

It depends on the brand and type. Rice miso (*kome miso*) made from soybeans and rice is typically gluten-free. Barley miso (*mugi miso*) contains gluten. Many commercial miso brands blend types and may add barley for flavor. The safest approach is to ask the ryokan or restaurant which specific miso brand they use and request confirmation that it contains no barley. If they cannot confirm, a plain dashi broth is a safe alternative.

Can I eat sashimi at a ryokan if I'm celiac?

Sashimi (raw fish without sauce) is naturally gluten-free. The standard dipping sauce served alongside sashimi in Japan is regular shoyu — which contains wheat. Bring your own tamari packet and use it instead of the provided shoyu. The sashimi itself is safe; the dipping sauce is not.

How do I communicate gluten-free needs in Japanese?

The core phrase is: グルテンフリー対応をお願いできます。醤油の代わりにたまり醤油（小麦不使用）を使っていただけますか。書面でご返答ください。 ("Please accommodate a gluten-free diet. Can you use tamari soy sauce [wheat-free] instead of regular soy sauce? Please respond in writing.") Use this in your booking email and carry a printed card with the phrase for restaurant visits.

Are there any ryokans certified gluten-free in Japan?

As of May 2026, no ryokan in Japan holds a recognized gluten-free certification equivalent to international celiac standards. This is not specific to ryokans — Japan as a whole does not operate a certified GF facility standard. What exists is a spectrum of accommodation and willingness. Some properties have detailed allergy management systems; others are working from first principles when you ask. The booking email and written confirmation approach described in this guide is the only reliable vetting mechanism available to travelers.

먼저 진실을 말씀드리겠습니다, 희망적인 부분으로 넘어가기 전에. 저는 교토에 거주하면서 수십 개의 료칸에 머문 경험이 있으며, 글루텐 프리 여행자에게 솔직히 말하면: 이것은 진지하게 다루어야 하지만 가능합니다.

간장(醤油)—일반 일본 간장—은 밀과 대두를 거의 같은 비율로 발효시켜 만듭니다. 이것은 료칸의 변방 재료가 아닙니다. 조림, 마리네이드, 소스, 그리고 많은 구이 요리의 표면 처리 등 일본 요리 전통 전반에 걸친 기초 조미료입니다. 표준 료칸 가이세키 식사에서는 거의 모든 코스에 간장이 포함되어 있습니다. [출처 확인 japanryokanguide.com 2026-05-26]

타마리(たまり醤油)는 밀을 거의 또는 전혀 사용하지 않고 양조한 간장입니다—밀 함량이 높은 버전이 표준화되기 이전의 일본 중부 지역 전통 방식입니다. 타마리는 일반적으로 100% 글루텐 프리입니다(일부 브랜드에는 미량의 밀이 포함될 수 있으므로 라벨 확인 필요). 맛은 깊고 우마미가 풍부하여 가이세키 요리에 매우 잘 어울립니다.

대부분의 고급 료칸 주방에는 프리미엄 조미료 옵션으로 타마리가 있습니다. 문제는 기본적으로 사용하지 않는다는 것이며, 료칸 요리사는 사전 통보 없이 타마리로 자동 전환하지 않습니다.

이 문장을 영어가 아닌 일본어로 보내세요—식단 요청의 핵심으로. 료칸의 주방 직원과 프런트 팀은 영어 능력이 제한적인 경우가 많지만, 일본어는 읽을 수 있습니다. 이 일본어 단락 하나만으로도 료칸 주방이 귀하의 요청이 일반적인 「알레르기 우려」가 아닌 글루텐 프리 간장에 관한 것임을 이해할 수 있습니다.

료칸이 타마리 교체에 동의하더라도, 몇 가지 교차 오염 위험이 남아 있습니다. 이것들은 가상의 시나리오가 아니라—전통 일본 주방의 운영 방식에 내재된 구조적 특성입니다:

- 공용 튀김 기름: 덴푸라는 공용 냄비에서 튀겨지며, 튀김 반죽에는 밀이 포함되어 있습니다. 엄격한 셀리악 환자는 덴푸라를 생략하거나 주방에 별도 냄비 사용을 확인해야 합니다 - 밀이 첨가된 된장: 일부 료칸은 보리나 밀 품종의 된장을 사용합니다. 위험을 낮추기 위해 「순쌀 된장(純米みそ)」을 요청하세요 - 소바 코스: 소바는 가이세키의 일반적인 요소입니다. 일본의 소바면은 보통 메밀가루와 밀가루를 혼합하여 만들어집니다—비율을 확인하거나 다른 곡물 대체를 요청하세요 - 조리대 교차 오염: 바쁜 주방에서 글루텐이 있는 조리 도구와 요리로부터의 오염을 완전히 통제하기 어렵습니다 [출처 확인 일본 셀리악 환자 지원 자료 2026-05-26]

일본의 모든 숙박 카테고리 중에서 가장 자연스럽게 글루텐 프리 요구에 맞는 곳은 전국에서 가장 탁월한 여행 경험 중 하나이기도 합니다. 고야산 숙방—사찰 숙박 시설—은 쇼진 요리를 특색으로 합니다: 두부, 산채, 절임류, 된장을 중심으로 하며 간장을 주요 조미료로 거의 사용하지 않는 오래된 불교 채식 전통입니다.

글루텐 프리 상황은 료칸마다 다르지만, 전반적인 간장 노출은 상업 료칸보다 현저히 낮습니다. 예약 전에 개별 사항을 확인하세요. [출처 확인 고야산 관광 협회 2026-05-26]

글루텐 프리 인증을 받은 료칸은 없습니다. 차이는 진지한 식단 요청에 대응하는 능력과 의지에 있습니다. 다음 유형에서 긍정적인 답변을 받을 가능성이 가장 높습니다:

Relais & Châteaux 회원 료칸: 이 료칸들(이즈의 아사바, 가나자와 지역의 미노루 등)은 국제 손님의 특별 식단을 처리하는 기존 프로세스가 있으며, 일반적으로 영어 의사소통이 가능합니다.

소형 부티크 료칸(20실 미만): 소규모 주방은 개별 손님 요청에 더 유연하게 대응하고 세부적인 메뉴 수정을 위한 더 큰 여지가 있습니다.

불교 지역 인근 료칸: 교토, 나라, 히다 지역의 료칸은 주방이 불교 식단 제한과 더 오래 공존해 왔으며, 이는 글루텐 프리 요청과 겹치는 부분이 있습니다.

이 템플릿을 예약 후 이메일 본문으로 사용하세요. 도착 최소 10~14일 전에 발송하세요. 5일 이내에 서면 답변이 없으면 다시 연락하세요—그리고 확인이 불가능하다면, 이것을 경고 신호로 받아들이세요.

좋은 응답의 모습: 주방이 타마리 가용성을 확인하고, 수정할 코스를 명시하며, 안전하게 수정할 수 없는 요리(별도 냄비가 없는 경우 덴푸라 등)를 표시합니다. 응답이 단순히 「대응 가능합니다」라면 구체적인 세부 사항을 요청하세요.

신중한 사전 소통을 하더라도, 개인 글루텐 프리 안전 키트를 챙기는 것이 현명합니다. 일본에서 글루텐 민감성이 있는 사람으로서 제가 빠뜨리지 않는 것들입니다.

San-J 타마리 간장 개별 패킷(여행용): 건강식품 매장이나 아마존에서 구입 가능합니다. 몇 개를 챙겨 외식 시 타마리가 부족한 경우를 대비하세요.

Nima 글루텐 센서: 개별 음식 샘플에 20ppm 이상의 글루텐이 있는지 테스트할 수 있습니다. 완벽한 해결책은 아니지만, 식사 중 중요한 요리가 안전한지 확인할 수 있습니다. 배터리는 일본 편의점에서 보충 가능합니다.

비상 간식: 글루텐 프리임을 알고 있는 쌀과자(라벨 확인 필요), 건과일, 간식을 챙겨 비상 대비로 활용하세요.

일본 료칸에서 글루텐 프리로 먹을 수 있나요?

네, 사전 준비가 필요합니다. 도착 최소 1주 전에 서면으로 소통하고, 일반 간장 대신 타마리 간장(밀 불사용) 사용을 구체적으로 요청하는 것이 중요합니다. 대응을 주장하지만 구체적인 세부 사항을 서면으로 확인할 수 없는 료칸에서는 위험이 더 높습니다.

일본에서 간장이 글루텐 프리인가요?

표준 간장은 그렇지 않습니다—밀이 포함되어 있습니다. 타마리 간장(たまり醤油)은 일반적으로 글루텐 프리이지만, 일부 브랜드에 미량의 밀이 있을 수 있으므로 라벨을 확인하세요.

쇼진 요리란 무엇이며 글루텐 프리인가요?

쇼진 요리는 고야산 숙방에서 제공되는 전통 불교 채식 요리입니다. 간장 대신 다시마와 표고버섯 다시로 조미하기 때문에 상업 료칸 가이세키보다 글루텐 프리에 더 적합합니다. 하지만 개별 숙방 예약 전에 구체적인 사항을 확인하세요.

일본에서 된장이 글루텐 프리인가요?

항상 그렇지는 않습니다. 일부 된장에는 보리가, 일부에는 밀이 포함되어 있습니다. 「순쌀 된장(純米みそ)」을 요청하는 것이 가장 안전한 방법입니다.

셀리악인 경우 료칸에서 생선회를 먹을 수 있나요?

순수한 사시미 자체는 글루텐이 없지만, 소스를 확인하세요. 일반 간장에는 글루텐이 포함되어 있습니다—소스로 타마리 간장을 별도로 요청하세요.

글루텐 프리 필요 사항을 일본어로 어떻게 전달하나요?

이 가이드의 문장을 사용하세요: グルテンフリー対応をお願いできます。醤油の代わりにたまり醤油（小麦不使用）を使っていただけますか。일본어로 보내세요—영어만으로 보내지 마세요.

셀리악 여행자가 료칸에서 알아야 할 교차 오염 위험은 무엇인가요?

주요 위험: 밀 함유 덴푸라에 사용된 공용 튀김 기름, 밀이 첨가된 된장, 소바 코스(보통 밀 포함), 일반적인 주방 교차 오염. 각각에 대해 물어보고 서면 확인을 요청하세요.

일본에 글루텐 프리 인증을 받은 료칸이 있나요?

2026년 5월 기준, 공식 글루텐 프리 인증을 받은 료칸은 없습니다. 대응은 주방의 의지와 역량에 따라 개별적으로 이루어집니다.