Patrick Oconnell
Cheese is a staple in many cuisines worldwide, but it is notably absent from East Asian food. While there are some exceptions, such as Mongolian and Indian cuisines, which incorporate cheese in their own unique ways, traditional Japanese, Korean, and Chinese dishes are typically cheeseless. This absence of cheese in East Asian cuisine has sparked curiosity and surprise, especially when compared to cheese-centric Western diets. Various factors have been proposed to explain this phenomenon, including lactose intolerance, climate, cultural and historical factors, and the availability of alternative protein sources like soy. With increasing Western influences, cheese is gradually making its way into East Asian cultures, although it is still considered a foreign novelty.
| Characteristics | Values |
|---|---|
| Reason for lack of cheese in Asian cuisine | Lack of dairy in the diet due to climate, genetic factors, and cultural factors |
| Lactose intolerance in Asians | High prevalence, with up to 90% of Chinese people affected to some degree |
| Alternative sources of protein | Soy is commonly used in East Asian cuisine instead of cheese |
| Western influence | Cheese is gradually being introduced to Asian cultures through Western culinary influences |
| Dairy consumption in China | China is now the world's biggest importer of dairy products, with a growing appetite for cheese |
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What You'll Learn
Lactose intolerance
Today, some Asian countries, such as Thailand, have very low rates of lactose tolerance, while others, like Mongolia, have a long history of consuming milk products, especially raw and unprocessed milk. However, the traditional diets of many Asian countries have changed with the introduction of Western culinary influences, and dairy products are now more commonly consumed.
It is worth noting that lactose intolerance is not universal among Asians, and some individuals of Asian descent can consume dairy products without issue. Additionally, lactose intolerance can vary in severity, with some people being able to tolerate small amounts of lactose without experiencing symptoms. The symptoms of lactose intolerance typically include abdominal pain, bloating, diarrhoea, flatulence, and nausea, and usually occur within 30 minutes to 2 hours of consuming lactose-containing foods.
While lactose intolerance is a factor in the historical lack of cheese in Asian cuisine, other cultural and environmental factors have also played a role. In Chinese culture, for example, cheese consumption was once associated with nomadic tribes living on the fringes of society, and eating cheese was considered unsavoury. Today, Western influences have introduced cheese to Asian cultures, but it remains a foreign novelty and is not yet a staple in local diets.
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Lack of dairy in the traditional diet
The absence of dairy in the traditional Asian diet has been attributed to various factors, including cultural, genetic, and ecological reasons.
Firstly, in Chinese culture, the consumption of cheese was historically limited to nomadic tribes living on the fringes of society, who were often viewed as outsiders or barbarians. This negative connotation stuck with cheese, dissuading its integration into mainstream Asian cuisine. Secondly, the hot climate in many Asian countries may have contributed to the lack of dairy in the traditional diet. Dairy products spoil quickly in hot weather, making them unsuitable for street food traditions common in Asia. Additionally, the reliance on rice as a staple crop may have reduced the availability of land and resources for dairy farming.
Genetic factors also play a role, with a high prevalence of lactose intolerance among East Asians. This intolerance is likely due to a lack of historical exposure to cheese and other dairy products. In contrast, Westerners largely lost their lactose intolerance due to centuries of consuming dairy and adapting to it genetically. Furthermore, the accessibility of alternative protein sources, such as soy, in East Asian cuisine may have reduced the need for dairy as a protein source.
While dairy was not a significant part of the traditional Asian diet, this is rapidly changing due to Western culinary influences. China, for example, has become the world's biggest importer of dairy products, with a growing appetite for cheese, particularly among younger generations. However, it is worth noting that dairy consumption in China is still relatively low compared to other countries, and the environmental impact of the increasing demand for dairy products is a growing concern.
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Hot climate
The absence of cheese in East Asian food can be attributed to various factors, including custom, reputation, and the availability of alternative protein sources like soy. While cheese is not a prominent feature of East Asian cuisine, it is important to note that certain regions within East Asian countries have a long history of cheese-making traditions.
In China, for example, the Tibetan Autonomous Region (TAR) and the provinces of Yunnan and Qinghai are known for their distinct cheese varieties. The nomadic families in these regions traditionally make cheeses like chura, which is made by adding an acid to milk from cows or female yaks. These cheeses are often dried and can be eaten as snacks or used in various dishes. However, it is worth noting that the consumption of these cheeses is not widespread throughout China, and many Chinese people, especially in the provinces, have never tasted cheese.
The climate in East Asian countries can also play a role in the lack of cheese in their cuisine. The hot climate in countries like Malaysia, Taiwan, and Hong Kong may not be suitable for dairy products, especially in street food settings. Milk, for example, may spoil quickly in such environments. As a result, dairy products may not be a common feature of local diets or culinary traditions.
Additionally, the historical use of cows as work animals in East Asian villages meant that they were not typically used for milk or cheese production. This, combined with the high prevalence of lactose intolerance in East Asian populations due to a lack of exposure to dairy, further contributed to the absence of cheese in traditional East Asian diets.
However, with the influence of Western culinary traditions, cheese is slowly making its way into East Asian cultures. While it may still be considered a foreign novelty, certain types of cheese, especially those that are highly processed or pungent, are gaining popularity through the presence of American fast-food chains.
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Use of soy as a protein source
The absence of cheese in East Asian food can be attributed to custom, reputation, and the availability of alternative protein sources, such as soy. Soy has been used as a protein source since 1936, when organic chemist Percy Lavon Julian designed the world's first plant for isolating industrial-grade soy protein.
Soy is a nutrient-dense source of protein that can be safely consumed several times a week and is likely to provide health benefits, especially when eaten as an alternative to red and processed meat. It is a complete protein, containing all nine essential amino acids that the human body cannot produce and must be obtained from the diet. Soy is also a good source of fiber, vitamins, minerals, and unsaturated fats, while being free of cholesterol.
The nutritional makeup of soy foods varies depending on the form they are consumed in. Whole or minimally processed soy foods include tofu, tempeh, edamame, and whole soybeans. Tofu, for example, is made from condensed soy milk in a process similar to cheesemaking. On the other hand, highly processed soy products include soy protein powder and soy protein isolate, which is often used as an ingredient in packaged foods like protein bars. Soy protein isolate has the highest protein content per serving compared to other forms of soy.
For those following a plant-based diet or avoiding dairy, soy can be a major source of protein and other essential nutrients. Soy is also a gluten-free alternative, making it suitable for those with gluten intolerance or celiac disease. In East Asian cuisine, soy has traditionally been used as a primary protein source, contributing to the lack of cheese in their dietary traditions.
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Cheese as a foreign novelty
While cheese is a staple in many cuisines worldwide, its presence in East Asian cuisine is notably scarce. This absence has been attributed to various factors, including cultural, historical, and genetic influences. However, with the increasing influence of Western culinary traditions, cheese is gradually making its way into Asian cultures as a foreign novelty.
Historically, the consumption of cheese in China was limited to nomadic tribes living on the fringes of society. These tribes were often viewed as outsiders or barbarians, and the act of eating cheese was associated with an unsavoury lifestyle. As a result, this negative connotation stuck with cheese in Chinese culture for a long time. Additionally, in the eighteenth century, dairy products faded from the elite Chinese diet due to economic and ecological reasons. Cows were traditionally used as work animals, and villages had limited animal resources, making it impractical to use them for milk or cheese production.
Furthermore, the lack of cheese in East Asian cuisine can also be attributed to the region's climate and alternative protein sources. East Asian countries tend to have warmer climates, making it challenging to preserve dairy products. Additionally, soy has been a prevalent alternative source of protein in the region, reducing the need for cheese as a protein alternative.
However, times are changing, and cheese is slowly becoming more popular in Asian countries. China, for example, has become the world's biggest importer of dairy products, with a growing appetite for cheese. The younger, more mobile generation in China is particularly fond of cheeses from overseas, driving a significant increase in cheese sales. This shift can be attributed to the accelerating influence of Western culinary traditions, which has introduced cheese to Asian cultures as a novel food item.
While cheese may have been considered a foreign novelty in Asian cultures, the increasing demand and changing tastes indicate a potential shift in local tastes and culture. The types of cheese favoured in Asia tend to be highly processed, stemming from the popularity of American fast-food chains, or very pungent, differing from the typical American cheese plate. As Asian cultures continue to embrace and adapt to Western influences, it will be interesting to see how the role of cheese in their culinary traditions evolves.
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Frequently asked questions
There are several reasons why cheese is not a common ingredient in Asian cuisines. Firstly, it is speculated that the hot climate in many Asian countries discourages the consumption of dairy products, as they spoil quickly in warm weather. Secondly, the lack of lactase persistence in East Asians, which is a result of the absence of dairy in their traditional diets, has led to high rates of lactose intolerance, making cheese an unappealing food choice. Finally, in the case of China, the elite class historically consumed dairy, but it faded from their diet in the 18th century due to economic and ecological reasons, and the negative association with nomadic tribes further reinforced the absence of cheese in Chinese cuisine.
While cheese is not a traditional component of East Asian diets, Western culinary influences have introduced cheese to these cultures. China, for example, has developed a growing appetite for cheese, becoming the world's biggest importer of dairy products, with a market value of US$12 billion in the dairy industry.
Yes, dairy products such as milk and yogurt are commonly consumed in some Asian countries. Milk is used in certain traditional Chinese desserts like almond tofu jelly and steamed milk. Additionally, ghee is commonly used in some Asian cuisines as it is more heat-stable than butter and better suited to warm climates.
