When I was a child, the most common canned fish was boiled mackerel, which was served with raw carrot puree, soy sauce, fish sauce and white rice. Relatives of better families ate canned salmon; the pink color and soft flesh were admirable. When I grew up and became independent, I used to buy oiled tuna, usually with mayonnaise, for salad and sandwich. Moreover, the imported tomatoes in Italy can be used to make pasta with sauce. In addition to these home-made canned meals, the market has also been able to serve as gifts to other people's high-grade goods, such as crabs, braised beef, and condolences to the patient's regular canned fruit, such as white peaches, oranges, pineapples and so on.

Recently I heard that "canned bar" is popular in busy areas all over Japan. It is a chain bar that specializes in canned food and wine. Mr. Kanso, the first in Osaka, opened in 2002 to attract entrepreneurs with little capital and customers with an urbanized atmosphere, now opens about ten new stores a month across Japan. The area of "canned bar" is usually very small, only about 20 square meters, which only has a bar and a high table, the wall around is row after row of canned goods, more than 300 kinds. Canned goods placed on wooden shelves are of different label designs, giving people the general humanistic pleasure of book selection, not to mention the fact that they can be eaten on the spot after selection.

After picking the canned food, the customer takes it to the counter and asks for a glass of wine. The store does not need kitchen equipment, a cook, food waste, food poisoning and so on. The economic and psychological burden is light. The price of canned food varies from 200 to 2,000 yen (about 11 to 110 yuan), ranging from wine steamed Ankang fish liver, braised eel, smoked puffer dolphin, spiced fish, oysters and other seafood, bacon, lunch meat, salted beef, hamburger beef pie and other meat, crab sauce soup, American clam milk soup, French onion soup and other soups. Water, there are Thai curry rice, Japanese red bean rice and other staple foods, but also Sichuan Mapo tofu, Korean pickles and other foreign flavors. In a word, there are no less kinds of dishes than ordinary restaurants, and the price is relatively reasonable. The range of drinks ranges from beer and red wine to whiskey and cocktails. As a result, the city white-collar workers who are most afraid of trouble and the foreign tourists who can't understand Japanese should be caught.

Half a century ago, canning was one of the few ways to keep food in long term. White asparagus, mushroom, horseshoe, litchi and other foods originated in foreign countries. When I was a child, I had only eaten canned food but not fresh. Later, on the one hand, the logistics developed, on the other hand, freezing, aluminum bags and other durable foods are more, once, in Japan supermarket shelves to see the type and number of cans are significantly reduced. Faced with the crisis, canned manufacturers are forced to come up with new marketing strategies. As a result, it reflects the polarization of the times and environment, cans also to the low-grade and high-grade two directions to launch new operations.

Low-grade line, in the "100 yuan uniform" stores and convenience stores, set up special commodity shelves, although small but flat, so open the purse when the psychological barriers are low commodity series. The upscale line, in the supermarket's liquor parlors, offers a range of items that are more expensive than the ingredients but cheaper than the menu at the pub; thus, a housewife who buys three meals a day won't buy expensive cans, but appeals to white-collar workers who buy foreign wine. The emergence and success of canned bar can be described as the background of the enrichment of commodities in two aspects.

At the same time, we should not ignore the impact of the 2011 earthquake on Japanese society. In the face of huge natural disasters, people's awareness of disaster prevention has been raised at once, including seriously considering what disaster prevention food should be reserved? The Japanese used to put the compressed biscuits into the emergency backpack for a hundred years. After the 311 earthquake, we wake up: what are the times? People in the past may eat compressed biscuits for a few days, but how can we do modern? In the emergency backpack and kitchen cabinet, what should be stored should be both good food and good food. As a result, the canned food, which had been neglected for many years, became popular again overnight. Many canned food recipes also appeared on the Internet and newspapers. Mr. Johnson, who opened the Canned Bar in Kyoto in June this year, told Japanese media that he had worked for food wholesalers for many years. After March 11, he went to the disaster area to clean the cans one by one covered with mud from the tsunami. He realized the power of canned food and went home to listen to them. To the right to buy "canned bar", I immediately decided to open one myself.