Andy Montoya
While cheese is not the first thing that comes to mind when thinking about Japanese food, it is becoming increasingly popular in Japan. Japan consumed 360,744 tons of cheese in 2020, a new high for the sixth consecutive year. Cheese was introduced to Japan after the Meiji Restoration, so its history in the country is relatively short. Traditionally, Japanese people did not consume dairy products, but today, cheese is sold everywhere in Japan, although it is not the same as Western cheese.
| Characteristics | Values |
|---|---|
| Cheese consumption in Japan | On the rise |
| Consumption in 2020 | 360,744 tons |
| Dairy production | Concentrated in Hokkaidō |
| Dairy production history | Introduced after Meiji Restoration |
| Dairy consumption history | Mentioned in antique texts from the Asuka period |
| Dairy consumption history | Introduced to Japan from the kingdom of Baekje (current-day Korea) |
| Dairy consumption history | Produced in Japan as "so" or "daigo" |
| Dairy consumption history | Not traditionally consumed |
| Dairy consumption today | All kinds of cheese available, but imported cheese is expensive |
| Dairy consumption today | Mozzarella is popular |
| Dairy consumption today | Strong-flavoured cheeses are less popular |
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What You'll Learn
- Japanese cheese consumption is rising, but it is still much lower than in Western countries
- Cheese is not a traditional part of Japanese cuisine, but it is becoming more common
- Imported cheese is available in Japan, but it is expensive
- Domestic cheese production in Japan is concentrated in Hokkaidō
- Mozzarella is a versatile cheese to use in Japanese cooking because of its mild taste
Japanese cheese consumption is rising, but it is still much lower than in Western countries
Cheese consumption in Japan is rising, with the country recording its sixth consecutive year of increased domestic consumption in 2020. This trend is attributed to the growing popularity of Western-style foods and health consciousness among Japanese people. However, cheese consumption in Japan is still significantly lower than in Western countries, with the amount consumed per capita being more than ten times higher in Denmark, France, and Cyprus, according to a 2019 survey.
Historically, cheese was not a traditional part of the Japanese diet, and dairy products were rarely consumed. The introduction of Western dairy products to Japan began after the Meiji Restoration, and cheese started to gain popularity as a symbol of modernization and progress. Despite this, cheese consumption in Japan has been rising steadily since the second half of the 20th century, with a temporary drop in 2008 due to increasing international market prices.
Today, all kinds of cheese are available in Japan, both imported and domestically produced. However, imported cheese tends to be very expensive, so processed cheese is more commonly used in Japanese cuisine. This includes presliced cheese, which is often used in bentos and charaben, and "candy cheese," individually wrapped chunks of processed cheese marketed towards children.
While Japanese people are increasingly consuming and incorporating cheese into their diets, it is still not as prevalent as in Western countries. The strong scents and flavors of some cheeses can be considered overpowering for Japanese dishes, which tend to emphasize subtle, light flavors. Mozzarella, a mild-tasting cheese, is often considered the most versatile option for use in Japanese cooking, as it can be used similarly to tofu while adding a unique flavor.
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Cheese is not a traditional part of Japanese cuisine, but it is becoming more common
Cheese is not traditionally a part of Japanese cuisine, with dairy products only being introduced to the country after the Meiji Restoration. However, cheese consumption in Japan is on the rise, with a survey showing that in 2020, the country consumed 360,744 tons of cheese. This increase in demand is partly due to the pandemic, which led to more people staying at home and ordering delivery pizzas or buying cheese as a snack to have with alcohol. The gradual westernization of the Japanese diet is also a contributing factor, with foods like pizza and pasta becoming more popular.
Historically, Japan had a limited history of dairy consumption, with early Japanese people not eating any dairy products. However, cheese was mentioned in antique texts from the Asuka period and is linked to Buddhism. A form of cheese called "so" or "daigo", produced by boiling cow's milk and then letting it harden, was considered a delicacy and used in religious ceremonies.
Today, all kinds of cheese are available in Japan, both imported and domestically produced. However, imported cheese tends to be very expensive. Japanese cheese is often heated, melted, and hardened, and is commonly sold in convenience stores as it has a long shelf life. The cheese sold in Japan may differ from Western cheese in terms of packaging and taste, with Japanese cheese being milder and less pungent.
When used in Japanese cooking, milder cheeses like mozzarella are preferred as they are more versatile and can be used similarly to tofu without overpowering the main dish. Some popular Japanese dishes that incorporate cheese include mozzarella cheese spring rolls, cheddar cheese "isobe-maki" tempura, and a whiting fish fillet roll with Camembert.
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Imported cheese is available in Japan, but it is expensive
While cheese is available in Japan, it is not a traditional part of Japanese cuisine. In fact, the country's dairy production history is relatively short and not deeply rooted in its culture. Cheese was introduced to Japan after the Meiji Restoration, when the newly formed government pushed for the rapid modernisation of the country. Dairy products were promoted as a symbol of progress, with Japanese author and modernisation proponent Fukuzawa Yukichi advocating for their health benefits.
Despite this, cheese consumption in Japan is on the rise. In 2020, Japan consumed 360,744 tons of cheese, marking a new high for the sixth consecutive year. This increase has been attributed to the growing popularity of Western-style food and a shift towards healthier eating. However, Japan's per capita consumption of cheese is still significantly lower than that of countries like Denmark, France, and Cyprus.
Although cheese can be found in most convenience stores and supermarkets in Japan, it is often different from the cheese typically found in Western countries. Japanese cheese tends to be milder and less pungent, making it suitable as a topping for Japanese dishes without overpowering their subtle flavours. The process of heating, melting, and hardening the cheese also results in a product that differs from its Western counterparts.
Imported cheese is available in Japan, but it tends to be expensive. This is due in part to the high cost of importing cheese into the country, which can make it unaffordable for some. As a result, domestic cheese production has been growing, with Hokkaido being a major centre for dairy farming and cheese production. However, the variety and quality of cheese available in Japan are still limited compared to what can be found in Europe or the United States.
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Domestic cheese production in Japan is concentrated in Hokkaidō
While cheese is not the first thing that comes to mind when thinking about Japanese food, the country does have a long history of cheese and dairy production. In fact, cheese was already known and mentioned during the Asuka period and is even linked to Buddhism.
During the Meiji Restoration, the Japanese government pushed for rapid modernization, and dairy products were introduced to Japan. Dairy was viewed as a modern, progressive food that would help Japan catch up with Western countries. Following this, cattle ranches and dairy farms were established on the northern island of Ezo, soon to be renamed Hokkaidō. With help from foreign experts, Japanese farmers and craftsmen worked on establishing local milk and cheese production.
Today, domestic cheese production in Japan is still concentrated in Hokkaidō, which accounts for over 54% of the country's milk production. The region produced 3.92 million tons of milk in fiscal 2017, a slight increase from the previous year. Hokkaidō is home to cheesemakers such as Fattoria Bio Hokkaidō, which produces Italian-style cheeses, and Kyōdōgakusha Shintoku Farm, which makes unique cheeses like young bamboo leaf-wrapped camembert and soft cheese topped with pickled cherry blossom.
The COVID-19 pandemic has impacted Hokkaidō's dairy farmers, with demand plummeting from school meal providers and the food and beverage industry. However, there has been a jump in the production of matured cheeses by Hokkaidō's cheesemakers, generating rising demand for milk. This shift towards Western-style food and increased health consciousness among Japanese consumers have contributed to the rise in household consumption of cheese.
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Mozzarella is a versatile cheese to use in Japanese cooking because of its mild taste
While cheese is not the first thing that comes to mind when discussing Japanese food, it has been part of the country's diet for quite some time. Cheese was introduced to Japan through Western influence after the Meiji Restoration, and its consumption has been steadily increasing since the second half of the 20th century. Today, cheese is sold everywhere in Japan, although it is not the same as Western cheese. Japanese cheese is often heated, melted, and hardened, and it is usually found in convenience stores as it has a long shelf life.
Mozzarella is a type of cheese that is particularly versatile in Japanese cooking due to its mild taste. It can be used in a variety of dishes without overpowering the main flavours. For example, mozzarella is a popular choice for Japanese curry grilled cheese sandwiches, also known as karepan. This dish combines crispy bread filled with warm and tender Japanese-style dry curry and plenty of melted cheese. Mozzarella is an excellent choice for this sandwich as its mild flavour complements the curry without being too overpowering.
Additionally, mozzarella is often used as a topping for pizza, which has become increasingly popular in Japan. Its mild taste makes it a perfect pairing for other toppings without overwhelming the palate. Mozzarella is also a key ingredient in various Western dishes that have gained popularity in Japan, such as salads and pasta dishes. Its mild flavour and melting properties make it a versatile ingredient that can be incorporated into a variety of Japanese dishes without drastically altering their traditional flavours.
Furthermore, mozzarella can be easily made at home in Japan, although it requires low-temperature pasteurized milk, which can be challenging to source as most milk in Japan is UHT or ESL pasteurized. However, with the right ingredients and techniques, homemade mozzarella can be a delicious and affordable option for those who enjoy this mild and versatile cheese. Overall, mozzarella is an excellent choice for those looking to incorporate cheese into Japanese cuisine as it blends well with other ingredients and adds a delicate creamy texture without an overwhelming flavour.
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Frequently asked questions
Japanese people do eat cheese, but not in the same quantities as Americans or Europeans. Cheese is not a traditional part of Japanese cuisine, but it is becoming more popular as the Japanese diet becomes increasingly Westernised.
Mozzarella is a popular choice in Japan because it is mild in taste and can be used like tofu. Other types of cheese commonly eaten in Japan include presliced or processed cheese, which is often used in bentos, and "candy cheese", which is individually wrapped and marketed towards children.
Cheese is not a traditional part of the Japanese diet, and dairy products were only introduced to Japan after the Meiji Restoration. Additionally, Japan has high rates of lactose intolerance.
