Milk In Japan
We recently had the occasion to look for some cereal and milk in a few supermarkets in Japan. I don't think we ever found any low-fat or non-fat milk. All of the cartons we looked at were around 3.6 or a little higher (we presumed milk fat content). Apparently, most milk in Japan is homogenized whole milk.
I was reminded about this when I saw a post shared by Samantha Han, whom I believe is in Singapore. She wrote:
So why is Hokkaido Fresh Milk so popular, at least in Asia? That's because in Asia, everyone knows how premium Japanese products are; with the dedication and passion they put into their goods and services to maintain the high standards they have. Thus, Hokkaido Fresh Milk is naturally synonymous with freshness and quality.
Accordingly, Hokkaido makes up 52% of the total dairy volume in Japan and are self-sufficient; producing and supplying most food items for themselves. Each and every cow has their physical condition checked daily, has spacious roaming pastures. The cows are fed the best mix of coarse feed (fermented grass, corn and hay) and concentrated feed (corn and barley etc). They are only milked during their prime years.
The various types of milk in Japan are:
1.成分無調整 (no adjustment of milk components) average milk fat = 3.5 - 3.7%, standard in Japan.
2.低脂肪 (low-fat) milk fat = 0.5 - 1.5%, some contains higher amount of calcium.
3.無脂肪 (non-fat) mik fat = less than 0.5%.
4.There are some brand ''特濃'' (higer milk fat content) about 4.5%.
Generally, 1, 2, and 4 are popular in Japan's supermarkets.
https://plus.google.com/100543882973615460981/posts/eiRJi269PFE
Similarly, it is unusual to find any decaf espresso or coffee in Japan.
The nihonjin go for the high octane gusto in most things. Makes sense to me.
Got (Whole) Milk? 🥛
[link, food, hmm, JT]
http://www.simplyoishii.com/milk.html
We recently had the occasion to look for some cereal and milk in a few supermarkets in Japan. I don't think we ever found any low-fat or non-fat milk. All of the cartons we looked at were around 3.6 or a little higher (we presumed milk fat content). Apparently, most milk in Japan is homogenized whole milk.
I was reminded about this when I saw a post shared by Samantha Han, whom I believe is in Singapore. She wrote:
So why is Hokkaido Fresh Milk so popular, at least in Asia? That's because in Asia, everyone knows how premium Japanese products are; with the dedication and passion they put into their goods and services to maintain the high standards they have. Thus, Hokkaido Fresh Milk is naturally synonymous with freshness and quality.
Accordingly, Hokkaido makes up 52% of the total dairy volume in Japan and are self-sufficient; producing and supplying most food items for themselves. Each and every cow has their physical condition checked daily, has spacious roaming pastures. The cows are fed the best mix of coarse feed (fermented grass, corn and hay) and concentrated feed (corn and barley etc). They are only milked during their prime years.
The various types of milk in Japan are:
1.成分無調整 (no adjustment of milk components) average milk fat = 3.5 - 3.7%, standard in Japan.
2.低脂肪 (low-fat) milk fat = 0.5 - 1.5%, some contains higher amount of calcium.
3.無脂肪 (non-fat) mik fat = less than 0.5%.
4.There are some brand ''特濃'' (higer milk fat content) about 4.5%.
Generally, 1, 2, and 4 are popular in Japan's supermarkets.
https://plus.google.com/100543882973615460981/posts/eiRJi269PFE
Similarly, it is unusual to find any decaf espresso or coffee in Japan.
The nihonjin go for the high octane gusto in most things. Makes sense to me.
Got (Whole) Milk? 🥛
[link, food, hmm, JT]
http://www.simplyoishii.com/milk.html
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