[From December Issue 2012]

Canned food bars are becoming popular. Up until now canned food has been thought of as simply a preserved food or just another ingredient, but in these bars it is the main attraction. Because it’s so practical, canned food is often used in the home, and many recipes utilizing canned food have been published. Canned food is particularly trending right now in the wake of the Great East Japan Earthquake, because it can be stored for long periods, making it useful thing to have around during a disaster.

Mr. Kanso is a well-known chain of canned food bars. Launched in 2002, it now has 19 establishments all over the country – mainly in the Kansai region – and that number is expected to increase to around 50 within two years. The stylish interior and excellent atmosphere means that it’s popular with fashionable young people.

KAWABATA Yoshihito, who was president of Mr. Kanso in the early days and is now the chairman, used to be involved in managing fine art facilities and organizing art projects. He started his canned bar when he was asked to put a vacant lot to good use by opening up an eatery there. He was inspired by the excellent designs of some can labels and the delicious taste of some canned foods. An art school graduate, he drew on his artistic talent and sensibilities to give canned food an image change. The cans lining the shelves make for an eye-catching décor.

His bars stock between 250 to 300 types of canned food. The price is indicated by a colored sticker on the bottom of a can and you’re free to choose a can that appeals to you from the shelves. Rather than being served on a plate, the food is served straight from the can. The most popular can is the bar’s own brand product, “Dashimaki-kan.” It’s popular because people are amazed that a fluffy omelet can come out of a can and even taste like it was made by a professional. Rare canned foods, like sea lion yamatoni (cooked with sugar, soy sauce and ginger), seal curry and grasshopper, are also stocked.

KAWABATA Michio, who’s in charge of publicity, says, “I think the charm of canned foods lies in the excitement you feel as you open it yourself and in the fact that you get to eat something delicious immediately. We have some own-brand products, too. To satisfy our customers, I’d like to continue offering new canned foods that no one has heard of.”

Popular with railway fans, “Kiha” in Chuo Ward, Tokyo, is a bar that serves kappu zake (sake served in a glass jar) and canned food. Its walls are decorated with items such as model railways and train maps. Seats are modeled on those found in train carriages, so you feel just as if you were travelling in a train. At Kiha you can enjoy the sensation of setting off on a journey and the bar is popular with people who are too busy to travel themselves.

The price of a can starts from 300 yen and popular staples are roast chicken and mackerel. There are also some cooked dishes on the menu too, such as the “corn butter” made with a can of sweet corn and the “oiled sardine cheese yaki,” which is sardines in oil from a can grilled with cheese. FUTAKAMI Noboru, the owner, says, “Thanks to improvements in food processing technology and in the quality of ingredients, there are more and more really good canned foods out there these days.”

Businessman, TANAKA Kosuke, often stops by canned food bars after work. He says, “Canned food bars are good in that everyone can choose whatever he wants whether he’s by himself, or with friends.”

mr.kanso
Kiha: a bar offering sake and canned foods

Text: MUKAI Natsuko

[2012年12月号掲載記事]

缶詰バーが今人気です。これまで缶詰は、保存食として、また、料理の食材の一つでしかありませんでしたが、ここでは缶詰が主役です。手軽な缶詰は家庭でもよく使われ、缶詰を使った料理のレシピ本も多く出版されています。また震災の影響もあり緊急災害時の長期保存食として、最近では特に注目されるようになりました。

mr.kansoは、よく知られている缶詰バーです。2002年の開業から現在は関西を中心に全国に19店舗、2年以内に50店舗程度に増える見込みです。おしゃれで雰囲気のいい店内は流行に敏感な若者に人気です。

創業時の社長であり現会長の川端嘉人さんは、事業の一つとして美術関連施設運営や企画などを行っていました。そこで飲食店として空き地の有効利用の依頼を受けたのが、缶詰バーを始めたきっかけです。缶詰のラベルのデザイン性や味が優れていることに着目しました。美術大学を卒業している川端さんは芸術性と感性を生かし、保存食としての缶詰のイメージを変えました。棚一面に並べられた缶詰は、店舗の内装として目を引きます。

缶詰は250～300種類あります。棚から自由に気に入った缶詰を選び、缶詰の底に貼られたシールの色で値段を判断します。お皿に盛らずに缶のまま出されます。一番人気の缶詰は、オリジナル商品の「だし巻き缶」です。ふっくらとした卵焼きが缶詰になるというインパクトと、缶詰なのに本格的な味だというのがその人気の秘密です。その他にもトド大和煮（砂糖、醤油、生姜で煮着けた料理）やアザラシカレー、イナゴ缶など珍しい缶詰もあります。

広報担当の川端三知夫さんは、「缶詰の魅力は、自分で開けるわくわく感と、開けてすぐおいしく食べることができるところだと思います。うちではオリジナル商品も手がけていますので、お客様に喜んでもらえるような今までにない新しい缶詰をこれからも提供していきたいです」と話します。

一方、東京都中央区の「キハ」は、鉄道ファンに人気のカップ酒と缶詰のバーです。壁には鉄道模型や路線図などが飾られています。車両を模した座席になっていて、座るとまるで電車の中にいるようです。キハは、毎日忙しくて旅行のできない人が、旅行気分を味わえると評判です。

缶詰は一缶300円からで、定番の焼き鳥缶やサバ缶が人気です。またコーン缶で作る「コーンバター」やオイルサーディン缶をチーズ焼きにした「オイルサーディンチーズ焼き」など、ひと手間加えたメニューもあります。店主の二上登さんは話します。「最近は加工技術向上や素材の向上で、本当においしい缶詰が増えています」。

会社員の田中康介さんは仕事帰りによく缶詰バーを訪れます。田中さんは話します。「缶詰バーは一人で来ても友人と来ても、一人ひと缶、自分の食べたい缶詰を選べるので、気を使わないのがいいところです」。

mr.kanso
カップ酒・缶詰バー　キハ

文：向井奈津子