Do Japanese eat dairy?

The Japanese diet is often portrayed as being low in dairy products compared to Western diets. However, the reality is more nuanced. While the traditional Japanese diet did not include much dairy, in modern times the consumption of dairy foods in Japan has increased significantly. So do Japanese people eat dairy today? Let’s take a closer look at the facts.

Table of Contents

Quick overview

The quick answer is yes, Japanese people do consume dairy products today, but in smaller quantities compared to some Western diets. Dairy consumption in Japan has steadily increased since the 1950s, but is still well below levels in countries like the United States. The average Japanese person eats around 75 grams of dairy per day, compared to over 250 grams per day for Americans. The most commonly consumed dairy products in Japan are milk, yogurt, and cheese.

History of dairy in Japanese diet

To understand the role of dairy in modern Japan, it’s helpful to look at how dairy consumption has evolved over time:

Prior to the 19th century, dairy products were essentially non-existent in Japanese cuisine. Cattle were rare, and consuming dairy was culturally taboo.
In the late 19th century, as Japan opened up to Western influence, dairy products such as milk, butter, and cheese were introduced but remained rare.
In the early 20th century, the Japanese government actively promoted dairy consumption for nutritional reasons as the country modernized and Westernized.

During World War II, dairy consumption dropped dramatically due to rationing and hardship.
In the 1950s-60s, milk consumption increased steadily as economic conditions improved. The school milk program provided milk to Japanese schoolchildren, establishing the habit of drinking milk.
From the 1970s onwards, other dairy products beyond milk gained wider popularity in Japan, including yogurt, cream, butter, ice cream, and natural cheeses.

So while dairy may seem foreign to traditional Japanese cuisine, it has become fully incorporated into the modern Japanese diet over the past century.

Current dairy consumption in Japan

How much dairy do Japanese people consume today? Here are some statistics on the major dairy products in the contemporary Japanese diet:

Milk

Annual milk consumption per capita is around 36kg, compared to over 100kg in countries like Australia.

However, Japan ranks 35th globally for per capita milk consumption, higher than countries like China, Indonesia, and India.
Full cream milk has been declining in popularity as consumers shift towards low-fat and non-fat milk.
Flavored and functional milks have become more common, such as milk containing added fiber or probiotics.

Yogurt

Yogurt consumption per person has quadrupled since 1990.
The yogurt market in Japan is worth over US$2 billion annually.
Yogurt is seen as a healthy food and commonly eaten for breakfast or as a snack.

Probiotic yogurts and drinkable yogurts are popular types.

Cheese

The average Japanese person eats about 3kg of cheese per year.
Consumption of processed cheese is declining while natural cheeses are becoming more popular.

The most popular varieties are cream cheese, mozzarella and cheddar.
Cheese consumption has grown due to pizza and baked cheese dishes gaining popularity.

Butter and cream

Butter consumption stands at around 1.7kg per person per year.

Cream consumption has risen fourfold as it becomes more used in cooking and baking.

Ice cream

Japan consumes about 5.5 liters of ice cream per person annually.
Ice cream is widely popular, with over 5,000 specialty ice cream shops nationwide.

So while Japanese dairy consumption remains well below Western levels, it continues to rise. Dairy has become an established part of the modern Japanese diet.

Sources of dairy in Japanese cuisine

Where does dairy fit into the typical Japanese diet? Some of the common uses include:

Breakfast – Milk and yogurt with cereal or toast is a popular breakfast choice. Yogurt by itself is also commonly eaten.

Snacks/desserts – Yogurt, ice cream, and cheese are frequented eaten as snacks or desserts.
Baked goods – Butter and cream are now widely used in Japanese bakeries and pastry shops.
Pizza/pasta – Natural cheese is used atop pizza and pasta, which have become mainstream dishes.

Tea/coffee – Fresh cream or milk is a popular dairy addition to hot drinks.
Cooking – Butter is sometimes used for sautéing vegetables or meats.
School lunches – Milk remains a mandated part of Japanese school lunches, establishing dairy consumption habits.

While traditionally absent from Japanese cuisine, dairy has found its place in both everyday home cooking and restaurant fare.

Factors influencing dairy consumption

A few key factors helped transform Japan from a dairy-free diet to one that includes dairy products:

Government policy – The school milk program exposed children to milk early, establishing lifelong habits.

Economic growth – Rising incomes after WWII enabled greater consumption of once costly dairy.
Westernization – Adapting more Western dishes like bread, pizza and pasta drove demand for butter, cheese and cream.
Marketing – Advertising and commercials positioned dairy as fashionable, nutritious and delicious.

Convenience – Innovations like UHT milk and drinkable yogurts made dairy portable and convenient.
Health trends – Yogurt and low-fat milk align well with healthcare trends focused on gut health and weight management.

Without this combination of social, economic and technological factors, dairy may have never displaced traditional soy-based drinks like miso soup for breakfast.

Regional differences in dairy consumption

Dairy consumption also varies between different regions of Japan:

Region	Annual Milk Consumption Per Capita
Tohoku	Over 45kg
Hokkaido	Over 50kg
Kanto	30-35kg
Kinki	25-30kg
Kyushu	25-30kg

The colder northern regions have higher dairy consumption, while the subtropical south consumes less. Hokkaido, Japan’s main dairy producing region, unsurprisingly has the highest intake.

Dairy consumption trends

Some current trends shaping dairy consumption in Japan include:

Shift towards value-added and premium dairy – Consumers are buying less basic milk and more flavored, enriched, and specialty dairy.
Plant-based dairy alternatives – Plant milks and yogurts are gaining popularity, especially among young consumers.
Convenience – On-the-go beverage yogurts and snack-sized cheese appeal to busy lifestyles.

Health – Dairy products featuring added probiotics, vitamins, or protein target health-conscious shoppers.
Sustainability – Ethical and environmentally friendly dairy farming practices are demanded.

The Japanese dairy market will continue evolving in line with these consumer preferences for added value, versatility and ethical production.

Perceptions towards dairy

Historically, Japanese cultural perceptions of dairy were negative, with milk considered unsanitary or unappetizing. But today public attitudes have shifted considerably:

Dairy is now broadly recognized as an important source of nutrients like calcium, protein, and vitamins.
Milk and yogurt are associated with wholesomeness and good health, especially for children.

Cheese enjoys a trendy, sophisticated image aligned with European culture.
Dairy products are seen as familiar, everyday foods rather than novel or foreign imports.
Concerns about lactose intolerance or negative health impacts of dairy remain limited.

Dairy has transitioned from an unfamiliar outside import to a staple of the mainstream modern Japanese diet.

Health impacts of dairy consumption

What have been the health outcomes of introducing dairy into the Japanese diet?

Average height of Japanese increased by several centimeters after World War 2, likely helped by dairy nutrition.

No major negative health consequences have accompanied increased dairy intake to date.
However dairy fat consumption may contribute to rising overweight/obesity rates in Japan.
Japan has relatively low rates of lactose intolerance, despite myths that Asians cannot digest dairy.

Consumption of probiotic yogurt may benefit gastrointestinal health.
The dietary calcium provided by dairy could aid osteoporosis prevention.

Research overall suggests the health impacts of dairy consumption among Japanese have been neutral or mildly positive thus far. But ongoing monitoring is warranted.

Lactose intolerance

One major concern with dairy is lactose intolerance. However, studies indicate most Japanese can digest milk:

Only 4.7% of Japanese show evidence of lactose malabsorption.
This compares to over 80% lactose intolerance rates in some Asian populations.

The ability to digest lactose into adulthood is likely an adaptation that evolved with increased milk consumption.

While a small minority of Japanese may experience bloating or discomfort after dairy, most can consume it without issue.

Role of dairy in traditional cuisine

Dairy was essentially nonexistent in Japanese cuisine prior to modern times. Traditional dishes were based around vegetables, grains, fish and meat:

Rice was the staple grain, supplemented by vegetables, seafood, pickled and fermented foods.
Soy foods like tofu and miso provided protein without the need for dairy.
Tea was the typical breakfast beverage over milk.

Dairy products would spoil quickly without refrigeration.
Cultural beliefs viewed dairy as unclean and taboo.

The only traditional dairy consumption was limited use of butter in Buddhist vegetarian cooking.

So while dairy may seem integral to contemporary Japanese cuisine, it has only been adopted relatively recently and does not originate from traditional food culture.

Future outlook for dairy in Japan

Looking ahead, what is the future role of dairy in the Japanese diet likely to be?

Dairy consumption will continue rising slowly as Western dietary patterns persist.

However, demographic shifts like aging population may eventually cap dairy demand growth.
Dairy alternatives made from soy, nuts and other plants will gain market share, especially in yogurts and milk.
Innovation will drive new dairy products targeted to consumer values like health, convenience and experience.

Strong government support for domestic dairy agriculture will remain in place.

While it took nearly a century for dairy to transition from novelty to normalcy in Japan, this dietary change is now firmly entrenched. Dairy has cemented its place in the modern Japanese food scene.

Conclusion

The consumption of dairy products like milk, yogurt and cheese has steadily risen in Japan over the past decades. However, the average dairy intake remains lower compared to Western nations. Dairy is most commonly used in breakfast, snacks, baked goods and beverages in Japan. The adoption of dairy was enabled by rising incomes, government policies, Western culinary influences and savvy marketing. Initially foreign to the traditional Japanese diet, dairy is now a familiar everyday food for most of the population. Going forward dairy consumption will likely continue increasing modestly, while also diversifying into new forms and non-dairy alternatives.