Exploring Cheese in Japan: Love, Loathing, and the Quest for Quality

Is cheese a popular thing in Japan? It depends on what kind of cheese you're referring to. While processed cheese is relatively accessible, and some cheezy dishes are common, traditional cheese appreciated for its taste and eaten on its own faces a different challenge. Let's delve into the nuances of cheese in Japan and explore the factors that influence its availability and popularity.

Processed Cheese vs. Natural Cheese

Processed cheese is a mainstay in many Japanese households. It is widely available in groceries and supermarkets and is often used in cooking, particularly in heated dishes. Cheezy options like mac and cheese, grilled cheese sandwiches, and cheese-filled pastries are quite popular. In these contexts, cheese acts more as a flavor enhancer rather than the star of the dish. However, authentic, high-quality cheese that is meant to be enjoyed on its own or in specific combinations is far less common.

Local vs. Imported Cheese

Local cheese production in Japan is limited and often seen as a niche market. Hokkaido, the northernmost prefecture, is known for its dairy products, but the quality and variety of cheese produced there are still lower compared to some international standards. Imported cheese, on the other hand, can be quite expensive, despite the improvement in the situation after joining the TPP (Trans-Pacific Partnership). This higher cost can make authentic, high-quality cheese a luxury item for many consumers.

Availability of Dairy Products

While there is an abundance of milk available in Japan, the range of dairy products is limited. Milk itself often comes in standardized forms, and finding specialty milk like 2.7% fat milk can be challenging. When it comes to cheese, the situation is even more restrictive. Butter, yogurt, and sour cream are available, but they are not abundant. Local cheese and products like sour milk don't exist, and non-traditional milk products are almost non-existent. This scarcity is partly due to import regulations and the market's lack of demand, as some consumers find it difficult to justify the high prices of inferior quality.

Japanese Attitudes Toward Cheese

Interestingly, there seems to be a trend of adding cheese to traditional dishes in Japan, perhaps as a new flavoring option. However, when it comes to enjoying cheese for its flavor, Japanese taste buds and preferences don't necessarily align with those of Western consumers. The concept of cheese as a standalone product, rather than an additive, is still quite foreign to many Japanese consumers.

European Cheeses in Japan

While there are not many types of cheese available in Japan, some imported cheeses, particularly Italian-style cheeses, are popular. However, these are often supermarket quality and can be astronomically priced. This has led many enthusiasts to give up on the quest for good cheese, feeling that the mixture of unknown materials isn't worth the high costs. The hope is that further trade liberalization with the EU will bring more high-quality cheese to the Japanese market, but it's uncertain if the taste will be a surprise or a missed opportunity.

The Quest for Authentic Cheese

As a Dutch person with a family who loves cheese, I have seen and tasted a wide array of cheese in my lifetime. In Japan, while there is a willingness to incorporate cheese into various dishes, the authenticity of the experience is often lacking. Processed cheese, while widely available, is not the same as the rich, flavorful natural cheeses that many people seek. The challenge for consumers is not just finding cheese, but finding cheese that is truly of high quality and worth the cost.