The Art Of Japanese Cheese: A Melting Pot Of Flavors

While Japan's cuisine is not traditionally dairy-based, cheese is increasingly being incorporated into Japanese dishes, either as a fusion with Western styles of cheese or as a topping on mainstream Japanese foods. Cheese was introduced to Japan from the kingdom of Baekje (current-day Korea) in 645 and was presented to the Emperor Kōtoku. It was also mentioned in antique texts from the Asuka period and is linked to Buddhism. While the exact recipe is not known, it is believed that the cheese was made by boiling cow's milk and then letting it harden. Today, Japan has a variety of cheese-themed dishes and products, including pizzas, fondue, cheese hot dogs, and cheesecakes. Many Japanese chefs experiment with foods of Western origin, and cheese is no exception. Mozzarella, in particular, is considered versatile for use in Japanese cooking due to its mild taste and similarity to tofu.

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Japanese food and cheese

Japan's cuisine is not traditionally dairy-focused, but cheese has been consumed in Japan for centuries, dating back to at least the Asuka period. Western dairy products were introduced to Japan after the Meiji Restoration, and the gradual westernization of the Japanese diet has led to a rise in cheese consumption. Today, Japan has a thriving cheese culture, with a variety of domestic and imported cheeses available.

Historically, a form of cheese called "so" or "so" was produced in Japan as early as the 7th century. It was made by boiling cow's milk and then letting it harden, resulting in a product similar to fresh cheese. Another type of cheese mentioned in ancient Japanese texts is "daigo," which held religious significance for certain branches of Buddhism.

In modern times, Japan has a domestic dairy production industry, with over half of the country's milk cows located in Hokkaidō. Japanese companies began producing their own brands of processed cheese before World War II, and consumption steadily increased in the second half of the 20th century.

While cheese may not be the first thing that comes to mind when thinking about Japanese food, it is gaining popularity in Japan, especially in Tokyo. Many restaurants in the city are fusing traditional Japanese cuisine with Western-style cheese. For example, adding cheese to dishes like Hiroshima-style okonomiyaki (a layered savory pancake), gyudon beef bowls, or Japanese curry is becoming increasingly common. Cheese is also featured in dishes like double cheese hot dogs, pizzas, fondue, and cheesy desserts like milk cheesecake and cheese-infused cookies.

When it comes to pairing cheese with Japanese cuisine, milder cheeses like mozzarella and Jarlsberg are often recommended as they complement the flavors of Japanese dishes without overpowering them. Mozzarella, in particular, can be used similarly to tofu in Japanese cooking, although the difference in texture may require adjustments in preparation methods. Cheese also goes well with seaweed, and deep-fried snacks like cheese sticks wrapped in wonton skins or sliced cheese wrapped in seaweed are popular.

History of cheese in Japan

Cheese is not typically associated with Japanese cuisine, and it is often considered a recent addition to the Japanese diet due to Western influence. However, the history of cheese in Japan goes back much further, with records of cheese consumption dating back to the Asuka period.

During the Asuka period, a form of cheese called "so" or "so" (酥) was produced in Japan. This cheese was made by boiling cow's milk and then letting it harden. It is mentioned in antique texts from the 7th century and is linked to Buddhism, with one source stating that it was produced as an offering for the imperial court or used in religious ceremonies. Another type of cheese mentioned in ancient Japanese texts is "daigo" (醍醐), which held religious significance for certain branches of Buddhism. The process for making both "so" and "daigo" has been lost, but they are believed to have been rare and expensive, and similar to fresh cheese in taste and consistency.

With the end of the Heian period, dairy production ceased, and cattle farming gave way to horse breeding to meet the needs of the rising samurai class. Cheese reappeared in Japan during the Edo period when the 8th Tokugawa shogun, Yoshimune, ordered the acquisition of three white cows from India to establish a dairy farm in Awa province in 1728.

The Meiji Restoration marked the beginning of large-scale cheese and dairy production in Japan. During this period, the government and various interest groups promoted rapid modernization, and dairy products were viewed as a symbol of progress and Westernization. To encourage the adoption of dairy into the Japanese diet, the meat and dairy company Gyūba Kaisha commissioned a pamphlet on the health benefits of meat and dairy by the Japanese author Fukuzawa Yukichi.

Today, cheese is still not a significant part of traditional Japanese cuisine, and it is often considered a challenging ingredient to pair with mainstream Japanese dishes. However, some Japanese chefs have embraced cheese, incorporating it into their dishes in unique ways. While imported cheese can be expensive in Japan due to tariffs, domestic cheese production has grown, and specialty cheese restaurants can be found in cities like Tokyo.

Dairy production in Japan

Automated facilities and mega milk farms help meet the rising demand for dairy products in Japan, ensuring a consistent supply for domestic consumption. The history of dairy in Japan is relatively recent, with Western dairy products only being introduced after the Meiji Restoration. As a result, dairy hasn't been deeply rooted in traditional Japanese culture and cuisine, unlike in Western countries.

Despite this, Japan has embraced dairy production and developed its own unique dairy industry. Japanese dairy farmers and manufacturers produce a range of dairy products, including milk, yogurt, butter, cheese, and ice cream. These products are consumed regularly and used in cooking and further dairy production. The Japanese diet, however, tends to favor mainstream, traditional Japanese meals that don't typically call for pungent or aromatic Western cheeses.

One unique aspect of Japanese dairy culture is the presence of "'not-cheese, cheese,'" a mild product that blends well with Japanese dishes without overpowering them. This "cheese" is often heated, melted, and hardened, and is commonly sold in convenience stores due to its long shelf life. While some Japanese consumers find this processed cheese unappealing, others acquire a taste for imported cheeses, despite their high cost due to import tariffs.

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Japanese cheese snacks

One example of a Japanese cheese snack is the Xufuji Taiwan Cheese Rice Roll. This snack is a perfect blend of crispy and chewy textures, with a cheesy flavour that is simply irresistible. The rice rolls are packaged in a convenient 90g pack, making them ideal for on-the-go snacking or enjoying at home.

The history of dairy products in Japan is relatively recent, introduced after the Meiji Restoration. As a result, cheese is not deeply rooted in Japanese culture, and imported cheese can be quite expensive. However, with Western influence, the Japanese palate for cheese is evolving, and cheese snacks are becoming an increasingly popular treat. These snacks can be enjoyed on their own, paired with a beverage, or incorporated into recipes to add an extra layer of flavour.

Whether you are looking for a savoury bite or a unique gift for a cheese lover, Japanese cheese snacks are definitely worth exploring. They offer a convenient and delicious option, bringing together the rich and creamy flavours of cheese with the satisfying crunch of a snack, creating a delightful sensory experience.

Cheese and Japanese fusion

While Japanese cuisine is not traditionally dairy-based, cheese has been consumed in Japan for centuries. A form of cheese called "so" or "so" was produced in Japan as early as the 7th century and was mentioned in ancient Japanese texts. It was made by boiling cow's milk and then letting it harden, resulting in a product similar to fresh cheese. During the Meiji Restoration, Western dairy products were introduced to Japan, and Japanese farmers began establishing local milk and cheese production with the help of foreign experts. Today, Japan has a thriving cheese culture, with a variety of domestic and imported cheeses available.

In recent years, Japanese chefs have been experimenting with fusion cuisine, combining traditional Japanese ingredients and dishes with Western-style cheeses. This trend is especially prominent in Tokyo, where you can find a variety of cheesy snacks and dishes. For example, mozzarella cheese spring rolls, deep-fried cheese sticks wrapped in wonton skins, and sliced cheese wrapped in seaweed are all popular Japanese fusion snacks. Main courses might include Hiroshima-style okonomiyaki (a layered savory Japanese pancake) topped with melted cheese, or a bowl of tomato ramen with a generous helping of cheese. For those with a sweet tooth, luxurious cheesecakes and cheese-infused cookies are also available.

When adding cheese to Japanese dishes, milder cheeses are generally preferred as they do not overpower the main dish. Mozzarella is a popular choice, as it can be used in a similar way to tofu and has a mild taste. Jarlsberg, a mild Swiss-style cheese, is another option that pairs well with Japanese flavours. Some people also suggest using cheese as a topping or ingredient in dishes like omurice (an omelet over fried rice) or "hamburg" (a hamburger meat patty), adding a creamy, gooey texture to the dish.

While cheese may not be the first thing that comes to mind when thinking of Japanese cuisine, the country has a long history of cheese consumption and a thriving modern cheese culture. Japanese chefs continue to innovate by creating original dishes that fuse traditional Japanese ingredients and flavours with a variety of cheeses, offering something for every taste and preference.

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