Corned Beef Day

What Is Corned Beef Day?

Every April 6th is "Corned Beef Day" in Japan. It commemorates April 6, 1875 (Meiji 8), when the trapezoidal can known in Japan as the "makura-kan" (pillow can), familiar from corned beef, was patented in the United States. In the same year, the American food company Libby's began producing and selling corned beef packed in these cans. It's a day to look back on the history of corned beef, a long-loved preserved food.

The History of the Distinctive "Pillow Can"

That distinctive shape is said to have practical reasons behind it.

• A shape that pushes out air: The pillow can is said to make it easier to push air out by packing meat tightly in from the wide bottom. Less air means the meat oxidizes less, and it also made it easier to slide the contents out in one block.
• Beginnings in Japan: Japan's first domestically produced corned beef was "Nozaki's Corned Beef," launched in 1948 (Showa 23) by Nozaki & Co. (now Kawasho Foods). Because tinplate for cans was in short supply at the time, it was first sold in jars, and the trapezoidal pillow-can version appeared in 1950.
• The end of the "winding key": The pillow can, opened by winding a strip around the side with an attached key, was discontinued in 2020 due to aging production equipment and replaced with an easy-open aluminum container. It had been a familiar sight for about 70 years.

The Name and How Corned Beef Is Made

Corned beef is a processed food made by salt-curing beef, cooking it, then shredding and packing it.

• "Corn" doesn't mean maize: The "corn" in "corned beef" doesn't refer to maize but to "coarse grains of salt." The name comes from curing meat with grains of salt.
• A role as a preserved food: Salt-cured, cooked, and sealed canned meat keeps for a long time at room temperature and can be eaten as soon as it's opened. That's why many households keep it on hand as emergency food.

Interesting Facts About Corned Beef

• Corned beef and "New Corned Meat": Under Japan's JAS standards, only products made entirely from beef may be labeled "corned beef," while those using horse meat or other non-beef meats are classed as "corned meat." Among them, products made from horse meat and beef with at least 20% beef may be labeled "New Corned Meat." Products once called "New Corned Beef" took their current name following the 2005 revision of the JAS standards.
• Irish immigrants and St. Patrick's Day: In the United States, the custom of eating "corned beef and cabbage" on St. Patrick's Day (March 17) spread among Irish immigrants.
• A corned beef sandwich in space: In 1965, astronaut John Young is said to have smuggled a corned beef sandwich aboard the US spacecraft Gemini 3. It became an issue because floating crumbs could pose a danger inside the spacecraft.
• The shredded texture: Corned beef's characteristic fibrous texture comes from shredding the cooked meat. It is used to add savory flavor to stir-fries, potato salad, hot sandwiches, and more.
• Okinawa and corned beef: In Okinawa, corned beef stir-fried with cabbage and other vegetables is a familiar home-cooked dish, and canned corned beef hash is also widely used.

Tips for Marking Corned Beef Day

• Make and enjoy dishes like corned beef stir-fried with potatoes, corned beef with egg, or a hot sandwich
• Check your emergency food supplies, use canned goods nearing their best-before date in your cooking, and restock
• Taste corned beef and New Corned Meat side by side to compare the difference
• Look into long-selling products that have kept their taste unchanged even as their packaging changed

The Wisdom of Preserved Food, Packed in a Trapezoidal Can

April 6th is a day to turn our attention to corned beef, which has long supported our dinner tables and our emergency preparations. Even as its container changed, corned beef has kept its flavor. Why not enjoy its savory taste today in your favorite way?