Caspian Sea Yogurt Day

What Is Caspian Sea Yogurt Day?

November 18th is "Caspian Sea Yogurt Day" in Japan. It was established by Yukio Yamori, professor emeritus at Kyoto University, who is said to have brought Caspian Sea yogurt to Japan, together with Fujicco Co., Ltd., which turned it into a commercial product. The day is certified by the Japan Anniversary Association. The starter-culture distribution that began in November 2002 passed one million sets in November 2005, and November 18 was designated in 2007 to mark that milestone.

A Yogurt That Spread by Sharing Its Starter

Caspian Sea yogurt is said to have spread in Japan after Professor Yamori brought it back for research in 1986 from Georgia in the Caucasus region, an area known for longevity. One of its key features is that it can be made at home simply by adding the starter to milk, and the culture can then be shared and kept going.

• Established by: Professor Emeritus Yukio Yamori of Kyoto University and Fujicco Co., Ltd.
• Origin: the starter-culture distribution passed one million sets in November 2005 (the day was designated in 2007)
• Distribution program: an initiative to deliver the starter culture that began in November 2002
• Purpose: to spread the habit of eating this easy-to-make, easy-to-grow yogurt and support people's health

Known for Its Stretchy Texture and Mild Taste

Caspian Sea yogurt is known for its unique stringy, stretchy texture when scooped with a spoon, and for a milder, less sour taste than typical yogurt. Fujicco sells "Plain" and "Zero Fat" versions, as well as a starter kit for making it at home just by adding milk. For yogurt in general, Japan also has "Yogurt Day" on May 15th.

Tips for Marking This Day

• Add Caspian Sea yogurt to your breakfast
• Try making yogurt at home with a starter kit
• Experiment with toppings like honey or seasonal fruit
• Compare it with regular yogurt to notice the difference in texture and tartness

The Joy of Homemade Yogurt, Shared More Than a Million Times

Caspian Sea yogurt spread across Japan as people shared its starter culture, carrying the fun of homemade food along with it. November 18th is a day to enjoy its stretchy texture and mellow taste once again.