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Does Japanese cuisine use 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. Japan now consumes nearly 90 million tons each year, or about 0.8 kg per person.

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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Does butter burn high heat?

Butter's natural smoke point is around 350 degrees Fahrenheit. Direct heat over this temperature will result in burnt butter. Whereas, clarified butter can be heated to 450 degrees without risk of burning, making it a more suitable option for searing proteins or making sauces.

foodnetwork.com - How to Prevent Butter from Burning | Cooking School - Food Network

Clarified butter, also known as Ghee, is a staple in most professional chef’s toolkits. Why is that? Because it delivers nearly the same irresistible flavor of butter, but with unmatched stability. Clarified butter has a greater tolerance for heat because the fragile milk solids and water have been removed, resulting in a product with a higher smoke point. Smoke point is the temperature at which a fat begins to smoke or deteriorate. Butter’s natural smoke point is around 350 degrees Fahrenheit. Direct heat over this temperature will result in burnt butter. Whereas, clarified butter can be heated to 450 degrees without risk of burning, making it a more suitable option for searing proteins or making sauces. Nowadays, clarified butter can be purchased in most grocery stores, but it is easy to make at home by melting butter, simmering off the water and skimming off all the milk solids with a spoon. Added bonus – it can be left out on the counter for a longer period of time than traditional butter, up to 6 months.

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