A guide to cheese in Japan and East Asia — from a historically dairy-light region to a booming modern cheese culture and local creations.
East Asia, including Japan, China, and Korea, has historically not been a cheese-eating region — but that's changing fast. A modern cheese boom, fueled by Western influence and local creativity, has made cheese increasingly popular, and a few distinctive local cheese traditions are worth knowing. Here's a guide.
A Historically Dairy-Light Region
For much of history, dairy played little role in East Asian cuisines, and aged cheese was largely unknown. Diets centered on rice, vegetables, soy, and seafood, and lactose intolerance is common in the region. As a result, traditional East Asian food has few cheeses — making the recent embrace of cheese all the more striking.
Japan's Modern Cheese Boom
Japan has developed an enthusiastic modern cheese culture. Western cheeses are widely available and popular, and Japan has a growing community of skilled artisan cheesemakers, particularly in Hokkaido, the country's dairy heartland, who craft excellent versions of European-style cheeses. Cheese also features in distinctly Japanese creations — cheese tarts, the famous Japanese cheesecake (light and soufflé-like), cheese-stuffed snacks, and cheese toppings on dishes from ramen to corn.
Cheese in Korean and Chinese Cooking
Korea has embraced cheese in modern dishes, melting it over fried chicken, tteokbokki (spicy rice cakes), corn dogs, and Korean barbecue, where gooey cheese has become hugely popular. China, too, has seen a rapid rise in cheese consumption, especially in baking, milk teas (cheese foam tea), and Western-style dishes. These uses tend to favor mild, melty, mass-market cheeses.
Traditional East Asian Cheeses
A few traditional cheeses do exist in the region. China has rushan and rubing — fresh cheeses made by the Bai people of Yunnan, eaten fried or grilled — and nai lao, a fermented milk product. Mongolia and the steppe cultures have a long tradition of dried curd cheeses like byaslag and aaruul, made from cow's, yak's, or other milk, reflecting a nomadic dairy heritage quite separate from the rice-based cuisines further east.
How Cheese Is Used Today
In modern East Asia, cheese is most often used in fusion and Western-influenced dishes: melted on snacks and street food, baked into desserts and breads, foamed atop drinks, and served as part of Western-style meals. Artisan European-style cheeses are enjoyed by a growing audience, while traditional regional cheeses remain niche specialties.
How to Explore
To explore East Asian cheese culture, try a light Japanese-style cheesecake or cheese tart, sample Hokkaido artisan cheeses if you can find them, or experience the cheesy street foods of Korea. For something traditional, seek out Yunnan's fried rushan or Mongolian dried curds. It's a culture more about cheese's modern adoption than ancient tradition.
Pairings
Modern East Asian cheese dishes pair with the drinks they're served with — milk teas, beer, and soju — while artisan Japanese cheeses pair with sake, Japanese whisky, and wine. Traditional Yunnan and Mongolian cheeses suit the local foods and teas.
Frequently Asked Questions
Is cheese traditional in East Asia?
Largely no — the region was historically dairy-light, and aged cheese was uncommon, though cheese has become very popular in modern times.
Does Japan make its own cheese?
Yes. Japan has a growing artisan cheese scene, especially in Hokkaido, plus distinctive creations like Japanese cheesecake and cheese tarts.
Are there any traditional East Asian cheeses?
Yes, niche ones like Yunnan's rushan and rubing in China and dried curd cheeses like byaslag and aaruul among Mongolian and steppe cultures.