' Japanese disaster food — which also goes by the names bōsaishoku (disaster-prevention food), bichikushoku (food reserves), hozonshoku (preserved food), and hijōshoku (emergency food) — is wonderfully diverse. There’s dehydrated mushroom risotto, freeze-dried chicken stew, and canned mackerel in miso and sesame. Ready-to-eat food packets range from Japanese classics like nikujaga (beef and potato stew), oden (fish cakes and vegetables in savory-sweet broth), and curry to more globally recognizable dishes like pasta carbonara and beef stroganoff. Some meals come with a built-in heating unit. One company claims that its meals will keep for 25 years. For dessert, there’s Toyo Foods’ canned matcha cheesecake, Izameshi’s anko mochi (pounded rice cakes with sweet red bean paste), or Imuraya’s yōkan (sweet jellied red bean paste), which won an award from the Disaster Prevention Safety Association.'

https://www.eater.com/24194897/japan-saigaishoku-disaster-food-emergency-rations