47 



Ogasawara-shima Canning Co., Oriental Marine Pro- 

 ducts Co., Japan Canning Co., Tatsujiro Fiijino, 

 Kosaku lida, Jizayemon Hasegawa, Katsusaburo Usui, 

 Shozo Izumi, Takasu Canning Co./ Fisheries In.stitute 

 of Kyoto-fu. 

 Manufacturers of canned goods are found almost everywhere 



in Japan, but the industry has attained the most prosperous 

 condition in Hiroshima prefecture which is followed in order by 

 those of the Hokkaido, Aichi, Tokyo, Kyoto, Aomori, Nagano, 

 and Osaka. Among the canned goods, beef, fish and fiuits of 

 various descriptions are included but fish forms the principal 

 part of the canned goods. Some of those canned goods are 

 seasoned with soy and sugar while others are boiled or pickled 

 with oil, the former practice comparatively predominates since 

 our canned goods are intended for the Japanese at large. Can- 

 ned sardines, crabs, prawns and oysters made after the process 

 of boiling are favourable articles for export the amount of which 



indicates every increase from }^ear to year. 



Sardines are plentifully found on the coasts of Japan and 



therefore they are easily accessible as materials for canning and 

 other purposes, but in making these a choice of fine quality is 

 necessary so that sardine cainning chiefly confined to the districts of 

 of inland bays such as the Ise-wan, in Aichi and Miyazu (Tango). 

 The Japan Canning Co. of Aichi prefecture has taken an initiative 

 in canning sardines. Subsequently the Oriental Fisher}' Co. was 

 started in the prefecture they now produce nearl\' the same 

 amount of canned goods as the other company. Tliere is a 

 large product of anchovies, which, according to the nature of 

 the demand, may be canned with profit so that it goes with- 

 out saying that the number of those engaged in making canned 

 preparation of this fish will also be increased. 



