Celebrate Canned Food Day on October 10: Enjoy Canned Saba and Sake, a Perfect Japanese Pairing

The Popularity of Canned Food in Japan

Canned food is universally known for its convenience, affordability, and long shelf life. From vegetables to meat, and even fruits, it's a staple in kitchens worldwide. In Japan, however, the variety and creativity of canned foods have reached a new level. You can find almost anything in a can—yakitori (grilled chicken), wild game, sushi, and even traditional dishes like nikujaga (beef and potato stew) are available in canned form. Recently, Japan’s culinary culture has embraced gourmet canned foods, turning a simple convenience item into a delicacy for food enthusiasts.

The Origin of Canned Food Day

October 10 has been officially designated "Canned Food Day" by the Japan Canners Association to commemorate the establishment of Japan’s first canning factory. In 1877, the Meiji government launched the Ishikari Cannery in Hokkaido, and on October 10 of that year, canned salmon was produced from fish caught in the Ishikari River. This marked the beginning of mass production of canned salmon in Japan and laid the foundation for the country’s rich canned food culture. Canned Food Day celebrates this milestone and encourages people to appreciate the wide variety of canned goods available today.

Why You Should Try Canned Saba (Mackerel)

When it comes to canned fish, mackerel, known as saba in Japan, has recently taken center stage. While canned tuna and salmon are more common globally, saba has been rediscovered as a health food and is now a popular option on store shelves. It's available in a variety of flavors, including plain, soy sauce, and miso-boiled versions. Packed with omega-3 fatty acids and rich umami flavor, canned saba has quickly become a favorite in Japanese households.

This Canned Food Day, consider opening a can of saba and pairing it with a refreshing cup of sake. The combination of the rich umami from the fish and its savory sauce enhances the flavor of sake, making it an ideal snack for a relaxing moment. Whether you’re in a rush or just want a quick, delicious meal, canned saba with sake is a satisfying option.

The Perfect Sake Pairing: Kinokuniya Bunzaemon Namacho

To complement your canned saba, try pairing it with Kinokuniya Bunzaemon Namacho sake. This sake is made from premium sake rice and natural spring water from the mountains of Wakayama Prefecture. Its clean, smooth flavor makes it an excellent match for seafood dishes, and it perfectly complements the richness of canned mackerel.

As you celebrate Canned Food Day, remember to enjoy the simplicity and convenience of Japan’s unique canned food culture, and don’t forget to toast with some sake!