Аннотация:This article explores the historical absence of dairy products inthe Japanese diet, influenced by religious practices, agricultural traditions, and cultural preferences. For centuries, dairy was limited to elite consumption and virtually disappeared after the 12th century. It was reintroduced during the Meiji era as part of government-led modernization efforts to promote Western foods.Despite promotion, cultural barriers—such as dislike of the smell of fermented dairy—slowed widespread adoption. Today, dairy is common in Japan but remains focused on specific products like yogurt and ice cream, reflecting a uniqueadaptation rather than full adoption of Western dairy culture.
