Gluten-Free Travel in Japan

Australians Penny and Bill Farrant spent an entire year in Japan in 2016-2017, travelling the length and breadth of the country. Having coeliac disease meant that Bill had to avoid eating any of the gluten-containing cereals - wheat, barley, oats and rye. He managed not only to survive, but to thrive. This book is a result of their research and is a must for Australians (and others) with coeliac disease wanting to travel in Japan.

Perth-based author Penny Farrant and her husband Bill have visited Japan three times. They first visited Japan for five weeks in 1991-1992, at which time they fell in love with the country and made a plan to return for an entire year after they retired. They took up the challenge and spent a year in Japan in 2016-2017. As seniors on a limited budget, and despite Bill having coeliac disease, they spent a rewarding year in Japan meeting many of the locals, learning about Japanese culture, sampling a range of interesting and delicious foods, and enjoying a wealth of remarkable and exciting experiences. They returned to Japan for three months in 2018 and intend to visit again.

Penny sent a weekly email to friends during their year away, with photos and descriptions of their experiences. Those emails form the basis of both this and her accompanying book Budget Travel in Japan, which describes their adventures week-by-week during their time away.

Dr Penny (Penelope) Farrant has degrees in architecture and marine biology and is particularly interested in the art-science interface. She is the author of Colour in Nature - a Visual and Scientific Exploration (Blandford UK 1997) and Pen-Pen's Journey (Vivid Publishing Fremantle WA 2016). Her interests include art and calligraphy, swimming, bushwalking, and travel.

Gluten-Free Travel in Japan will appeal to anyone interested in Japanese cuisine, whether or not they are coeliac, have other dietary allergies, intend to travel to Japan, or simply want to enjoy an entertaining read from the comfort of their own living room. It is written in an informal, easy-to-read style and is chock-a-block with sumptuous food photos.