it's the cheese

[arethinn]

I really don't know why I'm having this thought, but...

Why is it that one never sees Japanese cheese, even in the most worldly cheese-counter? Even if there's some kind of dairy importation law, that wouldn't stop it - lots of cheeses of a particular ethnic style (e.g. feta, mozzarella...) are made right here in CA. Do the Japanese just not have much dairy in their culinary history?

Comments

[starlightforest.livejournal.com]

It's not spoiled, it's Transformed by Bacteria!

hmm, that doesn't sound much better, does it...

[soundwave106.livejournal.com]

No worse than drinking sake, which is a byproduct of *two* fungus types (yeast and aspergillus oryzae ("koji")).

Or using soy sauce, which is soybeans and wheat incubated for a few days with, once again, koji.

Those tasty moldy products. :)