So (dairy product)

So (蘇) was a type of dairy product made in Japan between the seventh and 10th centuries.[1] According to Engishiki, so was introduced from Baekje, and acted as a gift in kind to the emperors.[1] Daigo was produced by further processing of so.

So (reproduced)

The first record of so was made during the era of Emperor Mommu (697-707 AD). Tennyakuryo, then a part of the Ministry of Imperial Household, was responsible for the production of so. It was used as a medicine and as an offering to gods.

The production sites known to date include Ajifu in Settsu (current Higashiyodogawa-ku in Osaka). So is made by solidifying layers of milk skin. The flavor is light, similar to that of cottage cheese.

ReferencesEdit

  1. ^ a b "チーズの歴史 日本乳業協会 (History of Cheese, by Japan Dairy Industry Association)" (in Japanese). Archived from the original on 2011-05-24. Retrieved 2011-02-11.