The Rarity of Dairy in Asian Cuisine: Historical and Cultural Context

Dairy products have been virtually absent from most East Asian cuisines for centuries. This is rooted in both historical and cultural factors, with lactose intolerance playing a significant role. In fact, an estimated 70-100% of East Asians are lactose intolerant, a condition that is uncommon in other parts of the world. As a result, raw milk is rarely consumed in pre-processed forms, making dairy a special delicacy reserved for infrequent and small portions.

Historical and Cultural Reasons for the Absence of Dairy

The absence of dairy in traditional East Asian culinary culture can be explained by both historical contexts and cultural preferences. Historically, early East Asians lacked a surplus of milk, a crucial raw material needed to produce cheese and other dairy products. Additionally, dairy consumption has often been associated with pastoral cultures, which were historically seen as 'barbarians' and not aligned with East Asian values.

Even in modern times, the availability of raw milk remains limited in many East Asian countries. Urbanization and modernization have shifted diets toward processed foods, including a variety of cheeses. However, these cheeses are often mass-produced and less flavorful compared to their Western counterparts.

Changes in Modern Asian Cuisine

Despite the historical absence of dairy, modern Asian cuisine has seen a significant shift. Today, processed cheese is a common ingredient in many East Asian dishes, with pizza and burgers now as mainstream as anywhere else in the world. For example, Korean grilled chicken with melted cheese, doria (baked rice dish with spaghetti sauce and cheese), and even Japanese curry with cheese have become popular.

In recent decades, there has been an increased consumption of cheese in Asian countries, albeit limited. Pizza and cheese-based dishes are increasingly found in the local food scene, reflecting the growing influence of global cuisine. However, real cheese remains a luxury, imported and prohibitively expensive for most households. Kraftslice cheese continues to dominate the market due to its affordability and widespread availability.

Conclusion

The rarity of dairy in Asian cuisine is a complex issue influenced by historical, cultural, and economic factors. While traditional culinary practices have largely excluded dairy, modern trends toward globalization and urbanization have introduced processed cheese and other dairy products as common ingredients. As East Asian diets continue to evolve, it will be interesting to see how traditional culinary practices adapt to these changes.