Typology on Japanese Milk-food Culture and Its Popularization—Based on the Internet Search and the Case Study of Student Report in Obihiro University of Agriculture and Veterinary Medicine—

Abstract

The purpose of this paper is to reconsider the type of Japanese milk-food culture and to analyze its popularization forms such as adoption, acculturation and fusion into Japan to clarify the characteristics of milk-food culture diffused in Japan where milk products are abundantly utilized in the daily diet. Data were collected through the Internet searches and dietary surveys of university students, and analyzed by focusing on the use and cooking of milk products as well as the intended effects of combining milk products and other foods to determine the types of Japanese milk-food culture. Categorizing current Japanese milk-food cultural aspects, the eight cultural types were identified, which were luxury, nutritional supplement, Western-style food culture, fusion with rice, fermented food, seasoning, pleasure food, and fried food. Milk products became popular in Japan as they were adopted, acculturated and fused into the food culture according to each type. Milk products were used to add rich and sweet flavors not found in Japanese food and to create the smooth texture, without disturbing the taste of other ingredients. Milk products will continue to be adopted, acculturated and fused further with many foods and ingredients used in Japan to create a new Japanese milk-food culture. The typological classification model presented in this paper is expected to be used as the tool to analyze characteristics of Japanese milk-food culture.