Canned Food Day

What Is Canned Food Day?

October 10th is "Canned Food Day" in Japan, commemorating the day in 1877 when full-scale production of canned food -- canned salmon -- began in Japan at a cannery opened by the Hokkaido Development Commission in Ishikari, Hokkaido. It was established by the Japan Canners Association in 1987.

The Birthplace of Japan's Canned Food Industry

Canned food, with its long shelf life and usefulness as an emergency stockpile, has long supported Japan's food culture.

• Origin: commemorates October 10, 1877, when full-scale production of canned salmon began at the cannery in Ishikari
• Earlier trials: canning in Japan is said to have begun a few years earlier with trial production of sardines in oil in Nagasaki, under the guidance of a Frenchman, in the early Meiji era
• Purpose: to help more people appreciate the convenience and long shelf life that canned food offers
• A growing variety: beyond seafood, canned products today range from fruits and vegetables to prepared side dishes

Canned Food as Disaster Preparedness

With their long shelf life, canned foods also serve as emergency provisions. The idea of "rolling stock" -- using and restocking emergency food as part of everyday meals -- is gaining wider adoption.

Tips for Marking This Day

• Cook a dish using your favorite canned food
• Check your household's emergency canned food stockpile
• Look for unusual or regional specialty canned foods
• Learn about the history of canning and its production technology

A Small Can Holds a Long History of Ingenuity

Ready to eat the moment you open the lid, canned food carries a long history of advances in preservation technology. October 10th is a day to appreciate the convenience canned food brings to everyday life.