Dairy was never central to Japanese cuisine due to historical factors like Buddhism's meat restrictions. The postwar introduction of American dairy products shifted Japanese views on creaminess. Classic Japanese dishes, rich in texture, provided a foundation for integrating Western concepts. Terms like fuwa fuwa and toro toro illustrate the cultural emphasis on mouthfeel. The modern Japanese culinary landscape includes creamy exports like soufflé cheesecakes and mochi ice cream, epitomizing 'wafu,' the fusion of Eastern and Western flavors.
Although dairy is not traditionally central to the Japanese diet, the introduction of American products post-World War II significantly altered perceptions of creaminess, melding Western and Japanese textures.
Japanese cuisine has always been about texture and mouthfeel, which allows for a seamless integration of Western concepts like creaminess into the local palate, creating unique fusions.
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