VOL.214 APRIL 2026
THE APPEAL OF YOSHOKU: JAPANESE-STYLE WESTERN CUISINE (PART 2) The Evolution of Retort-Pouch Foods, Established as a Pillar of Japan’s Food Culture

The package of the first Bon Curry, released in 1968
Photo: Otsuka Foods Co., Ltd.

Retort-pouch foods are fully cooked, ready-to-eat meals sealed in airtight containers and sterilized under heat and pressure, allowing long-term storage at room temperature. From curry and rice-bowl dishes to traditional Japanese side dishes and yoshoku (Japanese-style Western cuisine), a wide variety of retort-pouch foods are enjoyed in Japan. They not only support busy daily dining but have also become an essential part of modern life, amid increasingly diverse lifestyles and growing awareness of disaster prevention. In Japan, the launch of retort-pouch curry in 1968 marked the world’s first commercially available product of its kind, paving the way for its establishment as a unique element of Japanese food culture. To learn more about the history and development of these products, we spoke with a representative of a food company.

Retort-pouch foods were first developed in the 1950s as portable military rations to replace canned goods for the U.S. Army, and they gained attention when included on the Apollo 11 mission¹ in 1969. However, in the United States, they never became widespread in the market due to the growing popularity of frozen foods.

In Japan, inspired by the preservation technology used for these military rations, Otsuka Foods Co., Ltd. developed and launched the world’s first commercially available retort-pouch curry in 1968. Today, their convenience—requiring only heating before eating—has brought significant changes to the Japanese diet. MORIKAWA Shintaro of the company’s product division reflects on this history.

“In the 1960s, an article in a U.S. magazine about vacuum-sealed sausages for military use provided the inspiration for developing commercially available retort-pouch curry. The idea originated from the notion that the sterilization technology the Otsuka Group had cultivated through intravenous (IV) fluid² production could be applied to food. Curry—a popular yoshoku dish (See “The Evolution of the Japanese Classic, Curry Rice,” HIGHLIGHTING Japan, August 2025 issue)—was available mainly in the form of curry powder or canned products at the time, so the company set out to develop retort-pouch foods as a way to differentiate the product.”

The greatest challenge in development was achieving both long-term preservation and maintaining flavor. “The early semi-transparent polyethylene pouches could not protect the content inside from light and oxygen well, and their shelf life was limited to only about three months even in winter. After much trial and error, in 1969 we adopted a three-layer pouch using aluminum for the packaging, which made it possible to store the curry at room temperature for two years without using preservatives,” says MORIKAWA.

At the time, the product contained vegetables such as potatoes and carrots, as well as beef, which was particularly expensive, earning it the reputation of a “gourmet curry.” Over time, through steady promotional efforts, it became widely recognized as a dish that was both a treat and easy to enjoy.

MORIKAWA explains: “Since then, the product lineup has expanded in response to the changing needs of society, but from the very beginning, what was emphasized was that anyone could easily prepare the meals. Because the technology was still new at the time, it took a while for consumers to accept it, but careful efforts were made to convey the safety and quality ensured by retort technology. One example was the roughly 95,000 enamel signs³ for this product, which were distributed to shops nationwide. These promotional activities, combined with the convenience and taste of meals that could be simply heated in hot water for three minutes, gradually led to retort-pouch foods being embraced by Japanese households.”

Following the widespread adoption of microwave ovens in Japanese households, which exceeded a 95% penetration rate in 2002, microwave-safe packaging that allows the curry to be heated in its box was introduced the following year, in 2003. Today, the series has sold more than three billion units in total. In 2026, to meet the needs of diverse food cultures and health-conscious diets, the company launched a curry made without wheat or animal-based ingredients.

Since the 1970s, retort-pouch curry has continued to evolve in flavor and design, becoming established as a convenient yoshoku meal for the home. In recent years, its ease of preparation and long shelf life have also made it valued as an emergency food in case of a disaster. Today, a wide variety of products are available, from staple foods such as curry, pasta sauces, and rice-bowl⁴ bases, as well as okayu (“rice porridge”), to main dishes including meat and fish, offering convenient gourmet-style meals. Their portion size, which can be prepared without waste, helps address the rise of single-person households and contribute to reducing food loss. In addition, these products support diverse household meal needs, including baby food, allergy-friendly meals, low-sodium options, and meals for seniors requiring care, providing solutions to a range of modern dietary challenges.

Originally developed as portable rations for military use, retort-pouch foods were redefined in Japan and underwent a unique evolution. As a symbol of this innovation, the company’s products have provided Japanese households with new dining options for more than half a century.

“In 2025, we became the first food manufacturer to receive the Special Award in the Food and Culture Awards.⁵ The honor recognized our achievements in creating new value in food through preservation, time-saving, and convenience. We hope to continue developing products that contribute to healthy and fulfilling diets.”

Retort-pouch foods are closely linked to today’s diverse lifestyles and disaster preparedness, and they continue to be embraced as an integral part of Japan’s food culture.

• 1. The U.S. manned spacecraft launched in 1969 that achieved humanity’s first landing on the Moon.
• 2. Medical fluids administered intravenously to supply water and nutrients.
• 3. A sign made by firing glaze onto a metal plate. Widely used as an advertising medium in Japan during the Showa period (1926–1989).
• 4. Refers to a typical Japanese dish in which toppings are served on top of rice. Examples include gyudon, with thinly sliced beef and onions simmered in a sweet-savory sauce; oyakodon, with chicken, green onions, and egg cooked in a sweet-savory sauce; and tendon, with tempura (lightly battered deep-fried seafood and vegetables) served over rice and topped with a rich sauce.
• 5. An award established to recognize individuals or organizations that have made outstanding contributions to the preservation and development of Japan’s food culture. Recipients are selected and honored by the Research Foundation of Food And Culture, which promotes the social and cultural status of food-related companies, supports the transmission of culinary techniques, and conducts research on traditional food culture and the dissemination of its findings.

By TANAKA Nozomi
Photo: Otsuka Foods Co., Ltd.; PIXTA