Japanese Canned FoodJapanese Canned Food

Let's enjoy delicious Japanese canned food! Have fun trying out a recipe using canned food with your friends!

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Weekday Recipes

Easy and ready in a snap

Perfect for packed lunches or as a snack! Cucumber Dressed with Tuna Mayonnaise

under 5 minutes

This is an easy, quickly made side dish.

  1. Slice cucumbers into 1 mm slices and sprinkle with salt. Leave for 5 minutes.
  2. Squeeze out the water from the cucumbers from step 1 and put in a large container.
  3. Add canned tuna (including the liquid) and mayonnaise and stir to combine.
Ingredients (makes 2 servings)
Canned Tuna ("sea chicken"): 1 can (about 80 grams)
Cucumber: 1/3 of a cucumber
Mayonnaise: 2 tablespoons
Table Salt: 2 pinches
Canned TunaCanned Tuna
("Sea chicken")

Easily made with Canned Mackerel! Mackerel and Green Perilla Leaf Rice

under 5 minutes

Easy to make with a microwave! Highly recommended as a lunch item.

  1. Drain the liquid from a can of canned mackerel and add to a heatproof bowl, and lightly flake the fish with cooking chopsticks. Add the mirin and soy sauce, wrap with plastic wrap and heat in the microwave for about 1 minute until warmed.
  2. Julienne the green perilla leaf and ginger into thin strips and add to the mackerel in 1. and flake and mix the fish.
  3. Add the mixture to cooked white rice and mix in thoroughly.
  4. Transfer to a service dish and top with the minced green onions. All done!
Ingredients (makes 2 servings)
Canned Mackerel: Half Can
Green Pirella leaves: 5 leaves
Ginger: One knob
Thin Green Onion (sliced thinly): 2 stalks
Mirin, soy sauce: 1 tablespoon each
Warm White Rice: 1 cup
Roasted white sesame seeds: 1 tablespoon
Canned MackerelCanned Mackerel

Weekend Recipes

Stylish and Instagram-ready

Italian Stick Spring Rolls starring! Canned Salmon

about 30 minutes

Italian Stick Spring Rolls

We took canned salmon, cherry tomatoes and cheese and wrapped them up to make Italian spring rolls!

  1. Quarter the cherry tomatoes and slice the mozzarella cheese into 5mm cubes and add to a bowl with flaked salmon, basil, salt and pepper. Stir.
  2. Slice the spring roll wraps in half. Form the mixture from step 1. into lines on top of the spring roll wraps, and roll into sticks, using the flour "glue" paste to seal.
  3. Deep fry in 170℃ oil until crisp.
  4. Hollow out some cherry tomatoes and stuff using any mixture leftover from step 1. Use as decorations.
Ingredients (makes 2 to 3 servings)
Cherry Tomatoes: 5 to 6
Fresh Mozarella Cheese: 1 ball
Canned Salmon: 1 can
Dry Basil: to taste
Salt, pepper: to taste
Spring Roll wraps: 3 wraps
Flour "glue" paste: 1 tablespoon each of all purpose flour and water
Frying Oil: as needed
Canned SalmonCanned Salmon

Japanese style Jellied Summer Vegetables and Shrimp

approx. 1 hour

A beautiful and cool to look at Japanese-style aspic with summer vegetables, shrimp and crab. Perfect for when you want to entertain your guests.

  1. Remove the vein from the shrimp if present, remove stems from the cherry tomatoes and shiitake mushrooms. Roll the okra on the counter to soften and remove the hard top section.
  2. Add the ingredients marked ★ to a pot and heat and stir with a rubber spatula and turn off the heat when the gelatin dissolves. Continue to stir until the residual heat dissipates.
  3. Boil water in another pot adding the shiitake once it comes to a boil for about 4 minutes; remove the mushrooms and place in a strainer to drain. Add the salt and peeled shrimp to the boiling water for about 1 minute and then remove and drain in the strainer. Boil the okra for about 2 minutes, and add to a container of cold water to cool.
  4. Cut the okra into 5mm wide slices, halve the cherry tomatoes and cut the shiitake mushrooms into the thin strips and drain the canned corn kernals of liquid.
  5. Arrange the ingredients in a mold in a colorful manner (and pour in the gelatin mixture from step 2). Note: If you add the gelatin mixture in 2 or 3 batches, it will help prevent the ingredients from sinking.
  6. Wrap the mold with plastic wrap and chill in the fridge to solidify. (At least one hour).
  7. Finally, remove the dish from the fridge and decorate with crab meat on top. All done!
Ingredients (10 servings)
Water: 10 cups
Okra: 10 pieces
Shiitake Mushrooms: 5 pieces
Cherry Tomatoes: 10 pieces
Canned Corn Kernals: 1 can (120 grams)
Peeled Shrimp: 10 shrimp
★Cooking gelatin: 20 grams
★Prepared dashi: 1200 ml
★Shiro (white) dashi: 4 tablespoons
Canned Crab: 1 can (75 grams)
Canned CrabCanned Crab

*The recipe on Rakuten Recipe page is provided in Japanese.


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