While cheese in Eastern Asia is not a traditional component of their diet, the rapidly accelerating Western culinary influences have introduced cheese to these cultures. It still remains somewhat of a foreign novelty and not really a viable component of local tastes and culture. And apparently, the kind of cheese that appeals to their tastes differs a little bit from what you'd see on an American cheese plate. Namely, they are very, very pungent.That, or highly processed cheeses thanks to an increased love for American fast-food chains.
Chalk the lack of cheese in East Asian food up to custom, reputation, and perhaps most important, soy. So, the next time you dig into some crab rangoon at your local Grand Wok or Panda Corral, know that you're biting into a fat, cheesy, Americanized lie.