Tag: Japanese milk

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.

According to the Japan Dairy Industry Association, milk and dairy consumption in Japan is substantially lower than in many Western countries, challenging a common perception. This dispels the notion that Japanese drink lots of milk, revealing a more nuanced relationship with dairy.

While milk may not be a staple in traditional Japanese cuisine, approximately 85% of people in Japan reported consuming dairy in 2015, although only 30% drank it daily. The nation's relationship with milk has evolved significantly over time, becoming an important part of modern diets and culture.