Do Japanese Not Eat Dairy? Exploring Japan's Relationship with Milk and Cheese

December 18, 2025 •

4 min read

An estimated 70-90% of East Asians, including Japanese people, have some degree of lactose intolerance, a key reason for historically lower dairy consumption. While the traditional diet was almost entirely dairy-free, modern Japanese cuisine has integrated milk and other dairy products in surprising ways.

Quick Summary

The article explores the reasons behind Japan's historically low dairy intake, examining genetic factors like lactose intolerance, cultural history, and post-war influences. It details how dairy consumption has evolved, noting modern trends and the growing availability of plant-based alternatives.

Key Points

Low Traditional Consumption: Dairy was historically absent from the Japanese diet due to geographic limitations, cattle usage, and religious beliefs.
Post-War Introduction: Significant dairy consumption began during the Meiji Restoration and was cemented by post-WWII school lunch programs, which provided milk to millions of children.
High Lactose Intolerance: Most of the ethnic Japanese population is genetically predisposed to lactose intolerance, though symptoms vary in severity.
Modern Culinary Use: Dairy is a common ingredient in modern, Western-style Japanese food, including ice cream, lattes, and pizza.
Growing Alternatives Market: The market for dairy-free options like soy and oat milk is expanding rapidly, providing accessible alternatives for those avoiding dairy.
Different Consumption Patterns: Per capita dairy consumption in Japan remains considerably lower than in most Western nations and is used differently in cooking.

A History Without Herds: Dairy Before Modern Japan

The perception that Japanese people do not eat dairy stems from centuries of tradition. Historically, the Japanese archipelago's mountainous terrain was not well-suited for large-scale cattle grazing, leading to a diet centered on rice, fish, and vegetables. The few cattle that existed were used primarily as work animals for farming, not for meat or milk production. This was further influenced by Buddhist precepts introduced in the 7th century, which prohibited the killing of livestock and, by extension, discouraged dairy consumption.

There were brief periods of limited dairy consumption among the aristocracy, such as the production of so, a boiled-down milk product in the 7th and 8th centuries, but this practice faded with the decline of the courtly elite. For most of Japanese history, dairy was a non-factor in the national diet.

The Meiji Era and Post-War Westernization

Significant change came during the Meiji Restoration (1868–1912), when Japan aggressively Westernized. The government promoted dairy consumption, seeing it as a way to build a stronger, more 'Western' physique. Modern dairy farming was introduced, but consumption remained low compared to the West. The real shift occurred after World War II. Foreign aid agencies, including UNICEF, provided donated skim milk powder for school lunch programs to combat widespread malnutrition. This effort exposed an entire generation to milk, normalizing its consumption. Over time, fresh, domestic milk replaced the powdered version, becoming a daily staple for millions of schoolchildren.

High Prevalence of Lactose Intolerance

Despite the push for dairy consumption, the prevalence of lactose intolerance in Japan remains high. The body’s ability to produce the lactase enzyme, which breaks down milk sugar (lactose), naturally declines after infancy in most human populations, a condition known as lactase nonpersistence. Populations with a long history of dairy consumption, primarily of Northern European descent, developed a genetic mutation allowing them to retain lactase into adulthood. Without this history, most Japanese people experience symptoms like bloating, cramping, and gas after consuming large amounts of milk. However, the severity varies widely, and many can tolerate small quantities or lower-lactose products like aged cheeses and yogurt.

Modern Dairy Consumption in Japan

Today, dairy is far from absent in Japan. Supermarkets feature extensive dairy sections, and products from coffee creamers to butter are common. Ice cream is particularly popular, and many Western-style baked goods and desserts incorporate dairy. Milk is available in various forms, and some companies even produce low-lactose or lactose-free versions.

Despite its integration, dairy is still used differently than in Western kitchens. It is rarely a central ingredient in traditional Japanese home cooking, contrasting sharply with its role in many European or American culinary traditions.

Dairy Products and Where They Appear

Milk: A staple of school lunches and a common beverage, especially for children. It's also used in lattes and other modern drinks.
Cheese: Found on pizzas, in Western-style pastas, and as a popular bar snack. Processed cheese is a significant market segment.
Butter: Primarily used on toast and in Western-style baking and restaurant dishes.
Ice Cream: A beloved dessert available in countless flavors, including traditional Japanese ones like matcha and black sesame.
Yogurt: Popular, particularly functional yogurts marketed for digestive health benefits.

Japan vs. The West: A Consumption Comparison


Feature	Japan	Western Countries (e.g., USA, UK)
Historical Context	Not traditionally part of the diet; introduced and promoted relatively recently.	Long history of consumption, often central to the diet.
Genetic Tolerance	High prevalence of lactase nonpersistence (70-90%).	Low prevalence of lactase nonpersistence in Northern European descendants (approx. 5%).
Culinary Integration	Mostly used in modern or Western-style dishes; rarely a core component of traditional home cooking.	Integrated across a wide range of cooking, from sauces to desserts.
Consumption Level	Lower per capita consumption of milk, cheese, and butter.	Higher per capita consumption across dairy categories.
Dairy Alternatives	Widespread availability and growing popularity of soy, oat, and other plant-based milks.	Significant market for alternatives, but historically less prominent than in Japan due to higher tolerance.

The Rise of Plant-Based Alternatives

In recent years, the market for dairy-free alternatives has expanded rapidly in Japan, driven by growing awareness of lactose intolerance and increasing interest in vegan diets. Plant-based milks like soy milk (tōnyū), oat milk, and almond milk are now commonly found in supermarkets and cafes. Major food and beverage companies are also innovating, offering a variety of plant-based products from vegan yogurts to soy-based whipped creams. This trend provides excellent alternatives for those with lactose intolerance or who choose to avoid dairy for other reasons.

Conclusion: A Nuanced Answer

The question of whether Japanese people eat dairy is not a simple yes or no. While a long history without dairy, combined with a high prevalence of lactose intolerance, meant traditional cuisine was dairy-free, modern Japan has embraced many dairy products. Today, consumption is lower and follows different patterns than in Western countries, with dairy most common in Western-influenced dishes, desserts, and school lunches. At the same time, the rising demand for dairy-free alternatives reflects a more nuanced dietary landscape that caters to both health needs and changing tastes. Understanding this evolution reveals the dynamic nature of Japanese food culture.

Authoritative Outbound Link: For more information on the genetic factors behind lactase nonpersistence in different populations, you can read more on the National Institutes of Health website at: https://www.ncbi.nlm.nih.gov/books/NBK532285/.

Frequently Asked Questions

No, it is not true that all Japanese people are lactose intolerant. However, an estimated 70-90% of East Asians, including Japanese people, have lactase nonpersistence, meaning their bodies produce less of the enzyme needed to digest lactose. The severity of intolerance varies, and many can consume small quantities of dairy without issue.

Dairy was not part of traditional Japanese cuisine due to several factors: the country's geography was not conducive to raising large herds of dairy cattle, livestock were historically used for farming rather than food, and Buddhist precepts discouraged the consumption of animal products.

Widespread dairy consumption began after the Meiji Restoration in the late 19th century as part of Westernization efforts and accelerated significantly after World War II, largely due to milk being included in school lunch programs.

Yes, Japanese children often drink milk. It is a standard part of the school lunch program, and many schools provide milk daily.

In modern Japan, popular dairy products include milk (especially in school lunches and lattes), ice cream, yogurt, cheese (for pizza or snacks), and butter (for baking and bread).

A wide variety of dairy-free alternatives are available in Japan, including soy milk (tōnyū), oat milk, almond milk, and products like soy yogurt and vegan margarine.

Look for the character 乳 (nyū), which represents milk and dairy, on ingredient lists. However, since the character can be part of non-dairy product names, it is best to check the full ingredient list or look for specific allergy warnings.