“In Okinawa, (canned) pork is a kind of soul food,” says Asuka Ganeko of Tulip Food Company, Japan, one of the island’s leading sellers of canned pork. “It is used in virtually everything that’s cooked, not only for goya chanpuru. It is put in miso soup or cooked as stir-fried vegetables, sandwiches, rice balls, noodles and rolled sushi.”