This article explores why Japanese people do not consume dairy products as part of their regular diet, which is mainly due to religious beliefs, genetic predispositions and cultural norms. Dairy consumption has not been a part of traditional Japanese cuisine for centuries and only began to increase in the early 20th century due to western influence. In addition, many Japanese may be lactose intolerant or sensitive to dairy products due to their genetic makeup. Alternatives such as soy milk provide similar nutritional benefits without containing any animal-based ingredients making them suitable for vegetarians and vegans alike while also being more affordable than traditional dairy products.