The Genetic Factor: High Rates of Lactose Intolerance
One of the most significant reasons explaining low dairy consumption is biological. For the vast majority of human history, the ability to digest lactose into adulthood was not common. It was a genetic mutation that spread through populations with a long history of dairy farming, particularly in parts of Europe and the Middle East. In East Asian populations, including Japan, this mutation did not become widespread. As a result, studies suggest that anywhere from 70% to 90% of Japanese people are lactose malabsorbers or intolerant to some degree. When milk is consumed, individuals with lactase non-persistence experience symptoms such as bloating, gas, stomach cramps, and diarrhea because their bodies cannot properly break down the milk sugar, lactose. While this is a physiological barrier, individual tolerance varies, and some can consume small amounts of dairy without issues.
Historical and Cultural Absence of Dairy
The traditional Japanese diet, known as washoku, developed over centuries without the presence of dairy products. The mountainous terrain of Japan made large-scale cattle grazing unfeasible in many areas, limiting the availability of dairy animals. Furthermore, historical factors and cultural philosophies reinforced this dietary pattern. The influence of Buddhism, which prohibits killing animals, particularly large mammals, contributed to a low intake of animal products, including dairy.
Although milk was introduced as early as the 6th century from the Korean peninsula, it was a rare and valuable commodity reserved for the aristocracy and used primarily as medicine. During the Heian Period (794–1185), a tax system even involved a milk-based medicinal product called so, indicating its high status and limited availability. However, this practice waned with the rise of the samurai class, and dairy disappeared from the Japanese diet for many centuries.
The Post-War Shift: Milk as a Modern Staple
Modern consumption patterns only began to take shape during the Meiji Restoration (1868–1912) when the government promoted Western diets, including milk and meat, as a way to “strengthen the country” and modernize. A much larger change occurred after World War II. During the post-war period, UNICEF and other organizations supplied skim milk powder to combat child malnutrition. This led to the establishment of the national school lunch program (kyushoku) in the 1950s, which mandates the provision of milk to schoolchildren across Japan. This initiative successfully boosted milk consumption among children and established milk as a nutritional component of the modern diet, though adult consumption remained low compared to Western levels.
Traditional Japanese Diet vs. Modern Western Influence
The contrast between traditional dietary norms and modern influences highlights the complexities of Japanese food culture. The core principles of washoku emphasize fresh, seasonal ingredients, rice, fish, and vegetables, with a notable absence of dairy. While this diet is celebrated for its health benefits, including low saturated fat and high antioxidants, the modern Japanese diet has incorporated Western elements. This is evident in the popularity of baked goods, pizza with cheese, and ice cream, which are all readily available. However, dairy products are still not a central component of home-cooked meals for most Japanese families, and their use in traditional cuisine remains minimal.
Japanese Dairy Consumption Trends: A Comparison
To understand the scale of difference, examining consumption figures highlights the variance between Japan and major dairy-consuming nations. The following table provides a comparison based on historical and modern data.
| Factor | Japan | Western Countries (e.g., UK) |
|---|---|---|
| Traditional Diet | Historically no dairy (Washoku focused on rice, fish, soy) | Integral part, consumed widely for centuries |
| Historical Promotion | Government campaigns promoted milk post-Meiji and WWII | Widespread dairy farming and consumption for millennia |
| Lactose Intolerance | High prevalence (70-90%) | Low prevalence in most populations |
| Adult Consumption | Relatively low, but increasing | Significantly higher, embedded in daily diet |
| Dairy in Cuisine | Mostly in modern, Western-influenced dishes | Central ingredient in many traditional dishes |
Culinary Integration and Adaptations
Despite low overall consumption, dairy has found a place in the modern Japanese culinary landscape, primarily in Western-style products and desserts. For example, cheese is popular on pizza, and Japanese convenience stores and supermarkets feature a wide variety of dairy-based sweets, yogurts, and drinks. Japan is also a significant market for probiotic drinks, like Yakult, and flavored milk, catering to specific tastes and health trends. However, this consumer demand for Western-style dairy products does not reflect the same level of milk consumption found in the West. As mentioned previously, many Japanese individuals consume these items in smaller quantities, or favor products like aged cheeses that have lower lactose content. The market also sees growth in lactose-reduced and plant-based alternatives to cater to lactose-sensitive consumers and rising health consciousness. The Japanese Dairy Association provides extensive information on the history and evolution of the industry in Japan on their website.
Conclusion: A Multi-Faceted Explanation
Ultimately, the question of why many Japanese do not drink milk can be attributed to a confluence of biological, historical, and cultural factors. High rates of lactose intolerance among the population make dairy difficult to digest for many adults. The historical development of traditional Japanese cuisine, which did not include dairy as a staple, created a lasting cultural precedent. While government-led initiatives and Western influences have increased dairy consumption, particularly among younger generations through the school lunch program, the overall consumption rate remains low. Modern trends incorporate dairy into Western-style food and functional products, but the foundational reasons for low general consumption, rooted in genetics and history, continue to define Japan's unique relationship with milk.
