Earlier quoted context omitted.
I still remember how horridly expensive cheese was in Japan. This is excellent news.
One of the weird, nearly constant cultural boundaries is fermented foods. I suspect even without the tariffs cheese will still be expensive in Japan. It doesn't really 'go' with a lot of the cuisine. I mean, if you handed me donburi with cheese in it I'd probably say, "Okay, that's weird but it could work so let me try it," but I'm wracking my brain trying to think what other dishes you could fit in it. Certainly eth…
Interesting point. I think with horror of the "1000 year old eggs" in China. Kimchi is somewhat more agreeable... somewhat.