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Did the Japanese have butter?

Butter is not a traditional part of the Japanese diet, though it has become common since the 1960s, when westernisation of the Japanese diet increased the demand for milk and dairy products.

webexhibits.org - Butter in Japan - Webexhibits
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Butter is not a traditional part of the Japanese diet, though it has become common since the 1960s, when westernisation of the Japanese diet increased the demand for milk and dairy products. Japan now consumes nearly 90 million tons each year, or about 0.8 kg per person. That is about a third of what Americans eat, and a tenth of the French or Germans. It was not until the mid 19th century that that dairy was common in Japan. Prior to World War II, Japanese contact with the West had been at a minimum. When they came in contact with the Portuguese in the sixteenth century and the more numerous English and Americans in the 19th century, they reacted with shock. The blue eyes and “red” hair of westerners are attributes of goblins in Japanese folklore. They were appalled at the hairy, sweaty bodies that gave off a strong body odor due to a diet higher in animal fat. Those who did meet Europeans were disgusted by their stench: people who seldom touch animal products are extremely sensitive to the body-odor exuded by eaters of animal fat. It was butter, the Japanese thought, which made Europeans so peculiarly rank: bata-kusai they called them (using the English word for the foul substance): “butter-stinkers." The terms Bata-kusai, “stinking of butter,” is still a derogatory term for things obnoxiously Western. In the latter 1800's, "Ayrshire," and later Holstein-Friesian cows were imported. Then, in 1923 Hokkaido invited dairy farmers from Denmark to show them how to run a dairy operation, after which dairy farming became an established industry. Help grow this exhibit with your photos! WebExhibits helps connect people and cultures, and you can join in by sending photos of butter from your part of the world. Read more about sharing your photos.

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Why is American butter so white?

In the United States, the diet of cows varies from those in Europe and Oceania, and there are also breed differences. The level of the natural pigment carotene in milk, derived from the diet of cows, is the strongest determinant in whether butter appears yellow.

idahomilkproducts.com - Why is butter from the U.S. generally white in color ... - Idaho Milk Products

Butter has a natural pale-yellow color but can range from deep yellow to white depending on feed used and the breed of cow the milk originates from. In the United States, the diet of cows varies from those in Europe and Oceania, and there are also breed differences. The level of the natural pigment carotene in milk, derived from the diet of cows, is the strongest determinant in whether butter appears yellow. For areas preferring butter that is more on the yellow side, coloring can be used. At Idaho Milk Products, IdaPro Cream is pasteurized and shipped on the very day of milking. When fresh milk from our dairies arrives at our facility, the cream is separated from the whole milk and pasteurized and chilled to 36 degrees Fahrenheit before it’s loaded into tankers and shipped to our customers. Cream that is IdaPro fresh provides the highest quality key ingredient for butter manufacturers, full of fresh dairy flavor and free of off flavors and odors that result from “stale” or “aged” cream.

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