Tag: Japanese dairy

Over 90% of milk sold in Japan is treated using Ultra-High Temperature (UHT) pasteurization, a processing method that dramatically affects its flavor profile compared to milk in many Western countries. This, along with regional differences, is a key factor in understanding what is different about Japanese milk.

Despite being a significant dairy producer, with Hokkaido alone accounting for over 50% of the nation's milk, Japan's per capita milk consumption is lower than many Western countries. So, what kind of milk do they drink in Japan, and why do their preferences vary so much?

While traditionally not a staple, a 2016 survey found that Japanese dairy consumers were more likely to have adequate nutritional intake, particularly for calcium, than non-dairy consumers. The meteoric rise of why milk is so popular in Japan is a story of government health initiatives, postwar westernization, and a unique appreciation for its high-quality, creamy taste.