So (dairy product)

So (reproduced）

So (蘇) was a type of dairy product made in Japan between the seventh and 10th centuries.[1] The method of creation is noted in Engishiki as so acted as a gift in kind to the emperors. Daigo was produced by further processing 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.

References

  1. ↑ "チーズの歴史　日本乳業協会　 (History of Cheese, by Japan Dairy Industry Association)" (in Japanese). Retrieved 2011-02-11.


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