Restaurant Flavor Preserved for 3 Years at Room Temperature. Featured in Kateigaho Gift Catalog. Why Canned Food Was Chosen.
Three types of premium canned foods from 'WANOSHOKU', a brand originating from Osaka's Kizu Market, have been featured in the Kateigaho catalog gift. They offer the convenience of 3-year room temperature storage with authentic additive-free flavor.
📋 Article Processing Timeline
- 📰 Published: April 14, 2026 at 19:00
- 🔍 Collected: April 14, 2026 at 10:31
- 🤖 AI Analyzed: April 19, 2026 at 18:15 (127h 43m after Collected)
Japanese food was originally meant to be savored on the spot.
However, this time, Kateigaho chose 'Japanese food that can be stored at room temperature for 3 years'.
It is a new option: Japanese food that can be eaten anytime, anywhere, and taken home.
It was highly evaluated for 'the convenience of long-term storage at room temperature and authentic Japanese food completed simply by opening it'.
Three types of canned foods from 'WANO / WANOSHOKU', a premium Japanese canned food brand from Kizu Market in Osaka, have been featured in the 2026 Spring/Summer issue of 'Bimi Dayori: Heart-Exciting Spring and Summer Delicacies Colored by Seasonal Tastes', a catalog gift by Kateigaho, Japan's leading lifestyle magazine. Sales will begin on Kateigaho's shopping site on April 8, 2026.
■ Why did Kateigaho choose 'canned food'?
The trigger was 'Kaimasse', an exhibition hosted by the Osaka Chamber of Commerce and Industry.
The person in charge of Kateigaho who tasted it at the venue was reportedly surprised by the flavor. The level of perfection was so high that it was hard to believe it was canned.
There are three reasons for the high evaluation.
The first is 'Taste'. A can prepared by a craftsman who trained at a high-end restaurant sets itself apart from general processed foods.
The second is 'Convenience'. It can be stored at room temperature for about 3 years. The recipient can enjoy it at their own timing and favorite place.
The third is 'Concept'. The new gift proposal of 'giving the Japanese culture of Washoku' matched the readership of Kateigaho.
In the department store gift and high-value-added food market, foods with such clear differentiating factors are rare. That is the reason why Kateigaho's buyers made a move.
■ Purchase Information
Featured Magazine
Kateigaho 2026 Spring/Summer Issue 'Bimi Dayori'
Sales Start
Friday, April 10, 2026
Sales Period
April 10, 2026 - October 31, 2026
Sales Location
Kateigaho Shopping Site
Set Contents
3 types: Red Snapper with Yuzu Sauce, Salmon with Butter Truffle, Scallop Simmered with Kelp
Price
¥9,072 (tax included)
■ Features
- Storable for about 3 years at room temperature
- Ready just by opening. No heating required
- Portable. Can be taken anywhere
- All products are additive-free
- All products are domestically manufactured
■ Product Overview
All 3 featured types are canned foods finished with artisan skills using carefully selected ingredients from all over the country.
Red Snapper with Yuzu Sauce
Uses red snapper from Ehime Prefecture and pesticide-free yuzu. A restaurant-quality dish is completed just by opening it.
The snapper, prepared with the Japanese cooking techniques of salt-curing and arai, is intertwined with a sauce that uses yuzu peel, juice, and paste separately. The moment it is transferred to a bowl, the aroma of a high-end restaurant wafts out.
Salmon with Butter Truffle
Uses silver salmon from Sanriku. A dish where Japanese and Western styles harmonize just by warming it.
The rich aroma of truffle and the richness of butter are layered onto high-quality silver salmon raised off the coast of Sanriku, Miyagi Prefecture. It is a can unique to WANOSHOKU, where Japanese ingredients meet Western techniques.
Scallop Simmered with Kelp
Uses scallops from Hokkaido. Enjoy authentic Japanese food while stored at room temperature.
Large scallops raised in the cold seas of Hokkaido are carefully simmered with umami-rich kelp. Plump elasticity and condensed sweetness. The delicacy and elegance of Japanese food culture are packed directly into the can.
■ About the Brand
'WANO / WANOSHOKU' is a premium Japanese canned food brand that opened in July 2025, based in the Osaka Kizu Wholesale Market (founded over 310 years ago).
The recipes are supervised by Mr. Norimatsu, a chef who trained at the long-established restaurant 'Nadaman'. Currently running a Kappo restaurant 'KAKUREGA' in Sakai, Osaka, where meals cost over 80,000 yen per person, the craftsman applies his techniques to canning. All products are strictly additive-free, using no preservatives or artificial additives.
In about half a year since opening, it achieved sales of 15 million yen, sold 7,500 cans, and attracted about 10,000 visitors. Under the constraint of operating 4 hours a day (8:00-12:00), it has gathered support from foreign tourists to Japan and wealthy domestic individuals. A special event at Semboku Takashimaya (from April 22, 2026) has also been decided, and a full-scale expansion into department store channels is beginning.
Mission: 'Delivering delicious Japanese food to people all over the world'
However, this time, Kateigaho chose 'Japanese food that can be stored at room temperature for 3 years'.
It is a new option: Japanese food that can be eaten anytime, anywhere, and taken home.
It was highly evaluated for 'the convenience of long-term storage at room temperature and authentic Japanese food completed simply by opening it'.
Three types of canned foods from 'WANO / WANOSHOKU', a premium Japanese canned food brand from Kizu Market in Osaka, have been featured in the 2026 Spring/Summer issue of 'Bimi Dayori: Heart-Exciting Spring and Summer Delicacies Colored by Seasonal Tastes', a catalog gift by Kateigaho, Japan's leading lifestyle magazine. Sales will begin on Kateigaho's shopping site on April 8, 2026.
■ Why did Kateigaho choose 'canned food'?
The trigger was 'Kaimasse', an exhibition hosted by the Osaka Chamber of Commerce and Industry.
The person in charge of Kateigaho who tasted it at the venue was reportedly surprised by the flavor. The level of perfection was so high that it was hard to believe it was canned.
There are three reasons for the high evaluation.
The first is 'Taste'. A can prepared by a craftsman who trained at a high-end restaurant sets itself apart from general processed foods.
The second is 'Convenience'. It can be stored at room temperature for about 3 years. The recipient can enjoy it at their own timing and favorite place.
The third is 'Concept'. The new gift proposal of 'giving the Japanese culture of Washoku' matched the readership of Kateigaho.
In the department store gift and high-value-added food market, foods with such clear differentiating factors are rare. That is the reason why Kateigaho's buyers made a move.
■ Purchase Information
Featured Magazine
Kateigaho 2026 Spring/Summer Issue 'Bimi Dayori'
Sales Start
Friday, April 10, 2026
Sales Period
April 10, 2026 - October 31, 2026
Sales Location
Kateigaho Shopping Site
Set Contents
3 types: Red Snapper with Yuzu Sauce, Salmon with Butter Truffle, Scallop Simmered with Kelp
Price
¥9,072 (tax included)
■ Features
- Storable for about 3 years at room temperature
- Ready just by opening. No heating required
- Portable. Can be taken anywhere
- All products are additive-free
- All products are domestically manufactured
■ Product Overview
All 3 featured types are canned foods finished with artisan skills using carefully selected ingredients from all over the country.
Red Snapper with Yuzu Sauce
Uses red snapper from Ehime Prefecture and pesticide-free yuzu. A restaurant-quality dish is completed just by opening it.
The snapper, prepared with the Japanese cooking techniques of salt-curing and arai, is intertwined with a sauce that uses yuzu peel, juice, and paste separately. The moment it is transferred to a bowl, the aroma of a high-end restaurant wafts out.
Salmon with Butter Truffle
Uses silver salmon from Sanriku. A dish where Japanese and Western styles harmonize just by warming it.
The rich aroma of truffle and the richness of butter are layered onto high-quality silver salmon raised off the coast of Sanriku, Miyagi Prefecture. It is a can unique to WANOSHOKU, where Japanese ingredients meet Western techniques.
Scallop Simmered with Kelp
Uses scallops from Hokkaido. Enjoy authentic Japanese food while stored at room temperature.
Large scallops raised in the cold seas of Hokkaido are carefully simmered with umami-rich kelp. Plump elasticity and condensed sweetness. The delicacy and elegance of Japanese food culture are packed directly into the can.
■ About the Brand
'WANO / WANOSHOKU' is a premium Japanese canned food brand that opened in July 2025, based in the Osaka Kizu Wholesale Market (founded over 310 years ago).
The recipes are supervised by Mr. Norimatsu, a chef who trained at the long-established restaurant 'Nadaman'. Currently running a Kappo restaurant 'KAKUREGA' in Sakai, Osaka, where meals cost over 80,000 yen per person, the craftsman applies his techniques to canning. All products are strictly additive-free, using no preservatives or artificial additives.
In about half a year since opening, it achieved sales of 15 million yen, sold 7,500 cans, and attracted about 10,000 visitors. Under the constraint of operating 4 hours a day (8:00-12:00), it has gathered support from foreign tourists to Japan and wealthy domestic individuals. A special event at Semboku Takashimaya (from April 22, 2026) has also been decided, and a full-scale expansion into department store channels is beginning.
Mission: 'Delivering delicious Japanese food to people all over the world'