16. Toma Shiranuka\uff08\u30c8\u30fc\u30de\u30fb\u30b7\u30e9\u30cc\u30ab\uff09<\/h2>\n\n\n\n\n![\"16\uff0e\u30c8\u30fc\u30de\u30fb\u30b7\u30e9\u30cc\u30ab](\"https:\/\/en.bita-d.com\/wp-content\/uploads\/2026\/09\/16\uff0e\u30c8\u30fc\u30de\u30fb\u30b7\u30e9\u30cc\u30ab_front-1024x576.jpg\")
<\/figure>\n\n\n\n![\"16\uff0e\u30c8\u30fc\u30de\u30fb\u30b7\u30e9\u30cc\u30ab](\"https:\/\/en.bita-d.com\/wp-content\/uploads\/2026\/09\/16\uff0e\u30c8\u30fc\u30de\u30fb\u30b7\u30e9\u30cc\u30ab_back-1024x576.jpg\")
<\/figure>\n<\/figure>\n\n\n\nMaker:<\/strong> Shiranuka Rakukeisha | Purchased:<\/strong> February 15, 2024 | Price:<\/strong> \u00a5576 | Website<\/a><\/p>\n\n\n\nIt cuts like Japanese processed cheese. The flavour is bold, with noticeable saltiness. It holds up well against bread. Not much complexity, but it definitely has flavour. No real sense of aging, but the taste is solid. I think this pairs well with bread.<\/p>\n\n\n\n
17. Yui\uff08\u7d50\uff09<\/h2>\n\n\n\n\n![\"17\uff0e\u7d50](\"https:\/\/en.bita-d.com\/wp-content\/uploads\/2026\/09\/17\uff0e\u7d50_front-1024x576.jpg\")
<\/figure>\n\n\n\n![\"17\uff0e\u7d50](\"https:\/\/en.bita-d.com\/wp-content\/uploads\/2026\/09\/17\uff0e\u7d50_back-1024x576.jpg\")
<\/figure>\n<\/figure>\n\n\n\nMaker:<\/strong> Ashoro Cheese Workshop | Purchased:<\/strong> February 15, 2024 | Price:<\/strong> \u00a5770 (as of September 21, 2026, per the shop site<\/a>) | Website<\/a><\/p>\n\n\n\nFirm like a block of processed cheese \u2014 genuinely difficult to cut. Good umami, and I feel like the depth builds the more you eat it. I'm not sure what it pairs best with. Maybe it's best eaten on its own? It's not unpleasant with bread, though. With a cheap processed cheese, you taste the salt the instant it hits your tongue, but with this one, it starts almost flavourless and the depth builds as you chew. A genuinely good processed-style cheese.<\/p>\n\n\n\n
18. Kashiwa \uff08\u69f2\uff09<\/h2>\n\n\n\n\n![\"18\uff0e\u69f2](\"https:\/\/en.bita-d.com\/wp-content\/uploads\/2026\/09\/18\uff0e\u69f2-\u304b\u3057\u308f_front--1024x576.jpg\")
<\/figure>\n\n\n\n![\"18\uff0e\u69f2](\"https:\/\/en.bita-d.com\/wp-content\/uploads\/2026\/09\/18\uff0e\u69f2-\u304b\u3057\u308f_back-1024x576.jpg\")
<\/figure>\n<\/figure>\n\n\n\nMaker:<\/strong> NEEDS | Purchased:<\/strong> February 15, 2024 | Price:<\/strong> \u00a51,188 for 150g (as of September 21, 2026, per this listing<\/a>) | Website<\/a><\/p>\n\n\n\nClose to Comt\u00e9 in style, but both the saltiness and umami are on the lighter side. Best cut into thicker slices.<\/p>\n\n\n\n
19. Akagera\uff08\u30a2\u30ab\u30b2\u30e9\uff09<\/h2>\n\n\n\n\n![\"19\uff0e\u30a2\u30ab\u30b2\u30e9](\"https:\/\/en.bita-d.com\/wp-content\/uploads\/2026\/09\/19\uff0e\u30a2\u30ab\u30b2\u30e9_front-1024x576.jpg\")
<\/figure>\n\n\n\n![\"19\uff0e\u30a2\u30ab\u30b2\u30e9](\"https:\/\/en.bita-d.com\/wp-content\/uploads\/2026\/09\/19\uff0e\u30a2\u30ab\u30b2\u30e9_back-1024x576.jpg\")
<\/figure>\n\n\n\n![\"19\uff0e\u30a2\u30ab\u30b2\u30e9](\"https:\/\/en.bita-d.com\/wp-content\/uploads\/2026\/09\/19\uff0e\u30a2\u30ab\u30b2\u30e9_in-1024x576.jpg\")
<\/figure>\n<\/figure>\n\n\n\nMaker:<\/strong> Ryota Kikuchi | Purchased:<\/strong> February 15, 2024 | Price:<\/strong> Not listed | Reference page<\/a> (no dedicated site)<\/p>\n\n\n\nLightly salted, refined \u2014 feels similar to a good processed cheese. Softer than Woolden. Visually, it looks a bit like processed cheese with air pockets. Might suit eating on its own better than putting it on bread. It's a bit like Snow Brand's \"6P Cheese,\" but more elegant. Not quite the \"perfect with bread\" flavour I'm generally after.<\/p>\n\n\n\n
20. Tsurui Gold Label\uff08\u9db4\u5c45\u30b4\u30fc\u30eb\u30c9\u30e9\u30d9\u30eb\uff09<\/h2>\n\n\n\n\n![\"20\uff0e\u9db4\u5c45\u30b4\u30fc\u30eb\u30c9\u30e9\u30d9\u30eb](\"https:\/\/en.bita-d.com\/wp-content\/uploads\/2026\/09\/20\uff0e\u9db4\u5c45\u30b4\u30fc\u30eb\u30c9\u30e9\u30d9\u30eb_front-1024x576.jpg\")
<\/figure>\n\n\n\n![\"20\uff0e\u9db4\u5c45\u30b4\u30fc\u30eb\u30c9\u30e9\u30d9\u30eb](\"https:\/\/en.bita-d.com\/wp-content\/uploads\/2026\/09\/20\uff0e\u9db4\u5c45\u30b4\u30fc\u30eb\u30c9\u30e9\u30d9\u30eb_back-1024x576.jpg\")
<\/figure>\n\n\n\n![\"20\uff0e\u9db4\u5c45\u30b4\u30fc\u30eb\u30c9\u30e9\u30d9\u30eb](\"https:\/\/en.bita-d.com\/wp-content\/uploads\/2026\/09\/20\uff0e\u9db4\u5c45\u30b4\u30fc\u30eb\u30c9\u30e9\u30d9\u30eb_in-1024x576.jpg\")
<\/figure>\n<\/figure>\n\n\n\nMaker:<\/strong> Tsurui Village Agricultural & Livestock Processing Facility \"Rakurakukan\" | Purchased:<\/strong> February 15, 2024 | Price:<\/strong> \u00a5930 for 100g (as of September 21, 2026, per the shop site<\/a>) | Website<\/a><\/p>\n\n\n\nStrong cheese aroma, bold flavour. Of all the domestic Japanese cheeses I've tried, this one feels the most properly aged. My husband thought it was a bit salty; I disagreed \u2014 I think it's the best of the domestic cheeses I've tried. Comt\u00e9 really is in a league of its own, though.<\/p>\n\n\n\n
\n- \u30101\/4\u3011Japanese Natural Cheese, Tasted and Reviewed (Hard & Semi-Hard Cheeses)<\/strong><\/a><\/li>\n\n\n\n
- \u30102\/4\u3011Japanese Natural Cheese, Tasted and Reviewed (Hard & Semi-Hard Cheeses)<\/a><\/strong><\/li>\n\n\n\n
- \u30103\/4\u3011Japanese Natural Cheese, Tasted and Reviewed (Hard & Semi-Hard Cheeses)<\/a><\/strong><\/li>\n\n\n\n
- \u30104\/4\u3011Japanese Natural Cheese, Tasted and Reviewed (Hard & Semi-Hard Cheeses)<\/strong><\/li>\n<\/ul>\n\n\n\n
This channel is run by a Japanese woman living in Japan, sharing a look at everyday Japanese food and culture. I hope it gives you some fun souvenir ideas and a few useful tips for everyday life along the way.<\/p>\n\n\n\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
This post rounds up my notes on every hard and semi-hard Japanese natural cheese I've tried so far. These are honest, personal tasting notes rather than professional reviews, but I hope they're useful if you're exploring Japanese cheese yourself. 16. Toma Shiranuka\uff08\u30c8\u30fc\u30de\u30fb\u30b7\u30e9\u30cc\u30ab\uff09 Maker: Shiranuka Rakukeisha | Purchased: February 15, 2024 | Price: \u00a5576 | Website […]<\/p>\n","protected":false},"author":2,"featured_media":751,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"slim_seo":{"description":"I tasted and reviewed 20 Japanese hard and semi-hard natural cheeses, comparing them to my favorites, Comt\u00e9 and Edam. Real notes from a home bread baker in Japan.","title":"\u30104\/4\u3011Japanese Natural Cheese, Tasted and Reviewed (Hard & Semi-Hard Cheeses) - A Japanese Life"},"sns_share_botton_hide":"","vkExUnit_sns_title":"","_vk_print_noindex":"","sitemap_hide":"","_veu_custom_css":"","veu_display_promotion_alert":"","vkexunit_cta_each_option":"","_lightning_design_setting":[],"_slim_seo_primary_term_category":8,"_slim_seo_primary_term_post_tag":39,"footnotes":""},"categories":[8],"tags":[40,39,37],"class_list":["post-755","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","tag-hokkaido","tag-japanese-cheese","tag-natural-cheese"],"veu_head_title_object":{"title":"","add_site_title":""},"_links":{"self":[{"href":"https:\/\/en.bita-d.com\/index.php\/wp-json\/wp\/v2\/posts\/755","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/en.bita-d.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/en.bita-d.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/en.bita-d.com\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/en.bita-d.com\/index.php\/wp-json\/wp\/v2\/comments?post=755"}],"version-history":[{"count":9,"href":"https:\/\/en.bita-d.com\/index.php\/wp-json\/wp\/v2\/posts\/755\/revisions"}],"predecessor-version":[{"id":830,"href":"https:\/\/en.bita-d.com\/index.php\/wp-json\/wp\/v2\/posts\/755\/revisions\/830"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/en.bita-d.com\/index.php\/wp-json\/wp\/v2\/media\/751"}],"wp:attachment":[{"href":"https:\/\/en.bita-d.com\/index.php\/wp-json\/wp\/v2\/media?parent=755"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/en.bita-d.com\/index.php\/wp-json\/wp\/v2\/categories?post=755"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/en.bita-d.com\/index.php\/wp-json\/wp\/v2\/tags?post=755"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
<\/figure>\n\n\n\n<\/figure>\n<\/figure>\n\n\n\nMaker:<\/strong> Shiranuka Rakukeisha | Purchased:<\/strong> February 15, 2024 | Price:<\/strong> \u00a5576 | Website<\/a><\/p>\n\n\n\n It cuts like Japanese processed cheese. The flavour is bold, with noticeable saltiness. It holds up well against bread. Not much complexity, but it definitely has flavour. No real sense of aging, but the taste is solid. I think this pairs well with bread.<\/p>\n\n\n\n Maker:<\/strong> Ashoro Cheese Workshop | Purchased:<\/strong> February 15, 2024 | Price:<\/strong> \u00a5770 (as of September 21, 2026, per the shop site<\/a>) | Website<\/a><\/p>\n\n\n\n Firm like a block of processed cheese \u2014 genuinely difficult to cut. Good umami, and I feel like the depth builds the more you eat it. I'm not sure what it pairs best with. Maybe it's best eaten on its own? It's not unpleasant with bread, though. With a cheap processed cheese, you taste the salt the instant it hits your tongue, but with this one, it starts almost flavourless and the depth builds as you chew. A genuinely good processed-style cheese.<\/p>\n\n\n\n Maker:<\/strong> NEEDS | Purchased:<\/strong> February 15, 2024 | Price:<\/strong> \u00a51,188 for 150g (as of September 21, 2026, per this listing<\/a>) | Website<\/a><\/p>\n\n\n\n Close to Comt\u00e9 in style, but both the saltiness and umami are on the lighter side. Best cut into thicker slices.<\/p>\n\n\n\n Maker:<\/strong> Ryota Kikuchi | Purchased:<\/strong> February 15, 2024 | Price:<\/strong> Not listed | Reference page<\/a> (no dedicated site)<\/p>\n\n\n\n Lightly salted, refined \u2014 feels similar to a good processed cheese. Softer than Woolden. Visually, it looks a bit like processed cheese with air pockets. Might suit eating on its own better than putting it on bread. It's a bit like Snow Brand's \"6P Cheese,\" but more elegant. Not quite the \"perfect with bread\" flavour I'm generally after.<\/p>\n\n\n\n Maker:<\/strong> Tsurui Village Agricultural & Livestock Processing Facility \"Rakurakukan\" | Purchased:<\/strong> February 15, 2024 | Price:<\/strong> \u00a5930 for 100g (as of September 21, 2026, per the shop site<\/a>) | Website<\/a><\/p>\n\n\n\n Strong cheese aroma, bold flavour. Of all the domestic Japanese cheeses I've tried, this one feels the most properly aged. My husband thought it was a bit salty; I disagreed \u2014 I think it's the best of the domestic cheeses I've tried. Comt\u00e9 really is in a league of its own, though.<\/p>\n\n\n\n This channel is run by a Japanese woman living in Japan, sharing a look at everyday Japanese food and culture. I hope it gives you some fun souvenir ideas and a few useful tips for everyday life along the way.<\/p>\n\n\n\n <\/p>\n","protected":false},"excerpt":{"rendered":" This post rounds up my notes on every hard and semi-hard Japanese natural cheese I've tried so far. These are honest, personal tasting notes rather than professional reviews, but I hope they're useful if you're exploring Japanese cheese yourself. 16. Toma Shiranuka\uff08\u30c8\u30fc\u30de\u30fb\u30b7\u30e9\u30cc\u30ab\uff09 Maker: Shiranuka Rakukeisha | Purchased: February 15, 2024 | Price: \u00a5576 | Website […]<\/p>\n","protected":false},"author":2,"featured_media":751,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"slim_seo":{"description":"I tasted and reviewed 20 Japanese hard and semi-hard natural cheeses, comparing them to my favorites, Comt\u00e9 and Edam. Real notes from a home bread baker in Japan.","title":"\u30104\/4\u3011Japanese Natural Cheese, Tasted and Reviewed (Hard & Semi-Hard Cheeses) - A Japanese Life"},"sns_share_botton_hide":"","vkExUnit_sns_title":"","_vk_print_noindex":"","sitemap_hide":"","_veu_custom_css":"","veu_display_promotion_alert":"","vkexunit_cta_each_option":"","_lightning_design_setting":[],"_slim_seo_primary_term_category":8,"_slim_seo_primary_term_post_tag":39,"footnotes":""},"categories":[8],"tags":[40,39,37],"class_list":["post-755","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","tag-hokkaido","tag-japanese-cheese","tag-natural-cheese"],"veu_head_title_object":{"title":"","add_site_title":""},"_links":{"self":[{"href":"https:\/\/en.bita-d.com\/index.php\/wp-json\/wp\/v2\/posts\/755","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/en.bita-d.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/en.bita-d.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/en.bita-d.com\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/en.bita-d.com\/index.php\/wp-json\/wp\/v2\/comments?post=755"}],"version-history":[{"count":9,"href":"https:\/\/en.bita-d.com\/index.php\/wp-json\/wp\/v2\/posts\/755\/revisions"}],"predecessor-version":[{"id":830,"href":"https:\/\/en.bita-d.com\/index.php\/wp-json\/wp\/v2\/posts\/755\/revisions\/830"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/en.bita-d.com\/index.php\/wp-json\/wp\/v2\/media\/751"}],"wp:attachment":[{"href":"https:\/\/en.bita-d.com\/index.php\/wp-json\/wp\/v2\/media?parent=755"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/en.bita-d.com\/index.php\/wp-json\/wp\/v2\/categories?post=755"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/en.bita-d.com\/index.php\/wp-json\/wp\/v2\/tags?post=755"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}17. Yui\uff08\u7d50\uff09<\/h2>\n\n\n\n
<\/figure>\n\n\n\n<\/figure>\n<\/figure>\n\n\n\n18. Kashiwa \uff08\u69f2\uff09<\/h2>\n\n\n\n
<\/figure>\n\n\n\n<\/figure>\n<\/figure>\n\n\n\n19. Akagera\uff08\u30a2\u30ab\u30b2\u30e9\uff09<\/h2>\n\n\n\n
<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n<\/figure>\n\n\n\n20. Tsurui Gold Label\uff08\u9db4\u5c45\u30b4\u30fc\u30eb\u30c9\u30e9\u30d9\u30eb\uff09<\/h2>\n\n\n\n
<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n<\/figure>\n\n\n\n\n