So (蘇, originally 酥) 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.
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.[2]
References edit
- ^ 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.
- ^ "The millennial Japanese cheese recipe found thanks to the coronavirus is delicious". Dondon media. Retrieved 27 May 2022.
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