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Popular also in Japan, Canned Mackerel is a food that health-conscious people should definitely try. Canned Mackerel is available in many flavors, simply packed in water or boiled with miso sauce.
Canned tuna is inexpensive to buy and can be arranged in many different recipes; try making your own original dish using Japanese canned tuna.
Expensive and luxurious crab can be enjoyed at a reasonable price when it is canned. We recommend canned crab as a gift because Japanese manufactures use their own special process to keep the canned crab delicious.
Canned salmon is another product that is perfect for arranging into different recipes. This is a product that can be consumed in a wide range of ways, from a bar snack to a refined dish.
Canned scallops can be easy-to-eat side dish for your dinner time! It is delicious and versatile ingredient for your cuisine.
Canned sardine is very popular canned-food in Japan. It is popular because that sardine is known as healthy food for your body because of its nutrition.
Give canned yakitori a try with your favorite sauce, whether it is soy-based (tare) or salt-based (shio). There are even some unique varieties such as Tom Yum Goong and Coriander available.
Canned Red Bean
Why not try making a dessert using Japanese Canned Red Bean? Sweet red bean is a well-loved Japanese-style dessert. Preparing desserts is easy if you use canned red beans.
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.
- Slice cucumbers into 1 mm slices and sprinkle with salt. Leave for 5 minutes.
- Squeeze out the water from the cucumbers from step 1 and put in a large container.
- 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 Tuna
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.
- 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.
- Julienne the green perilla leaf and ginger into thin strips and add to the mackerel in 1. and flake and mix the fish.
- Add the mixture to cooked white rice and mix in thoroughly.
- 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 Mackerel
Stylish and Instagram-ready
Italian Stick Spring Rolls starring! Canned Salmon
about 30 minutes
We took canned salmon, cherry tomatoes and cheese and wrapped them up to make Italian spring rolls!
- 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.
- 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.
- Deep fry in 170℃ oil until crisp.
- 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 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Wrap the mold with plastic wrap and chill in the fridge to solidify. (At least one hour).
- 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 Crab
*The recipe on Rakuten Recipe page is provided in Japanese.