Japan’s First Commercial Frozen Food – a Strawberry Dessert Known as Ichigo Shahbe – Was Launched for Sale in 1930. on the Country’s First Antarctic Expedition in 1957, the Crew Took with Them About 20 Tonnes of Frozen Food Supplied by Nichirei.

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Marc Matsumoto, a Tokyo-Based Culinary Consultant, Said Besides the Taste Factor and the Low Availability of Freezers for Home Use Before 1964, Traditional Perceptions of a Woman’s Role in the Home Also Contributed to the Initial Aversion to Frozen Food.

High-Quality Convenience

Matsumoto, Who Works on Menu Development and Marketing with Food Brands, Attests to the Quality of Frozen Cuisine in Japan Today – Even Though It Is Considered Convenience Food.

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“The Level of Quality Is High Enough That [Frozen Food] Has Become a Suitable Alternative to Cooking or Dining Out. Even Homes That Cook Most of Their Meals May Use Ready-to-Eat Frozen Items to Supplement Home-Cooked Dishes, ” He Said.

How a Japanese Chef’s Experiment at the 1964 Tokyo Olympics Changed Minds About Frozen Food

By Maya Lin-Takahashi

• Oct 8, 2026 • 5 min read

How a Japanese Chef’s Experiment at the 1964 Tokyo Olympics Changed Minds About Frozen Food

Direct Answer • Key Takeaway

While Frozen Food Was Available in Japan at the Time, the Lowest Temperature for Non-Commercial Fridges Then Was About -15 Degrees Celsius – Three Degrees Above the Recommended Temperature for Freezing Food, in Keeping with the Prevailing Notion That Chefs and Home Cooks Should Use Fresh or Chilled Ingredients for Tastier Meals.

Maya Lin-Takahashi

Consumer Tech & Gadget Reviewer

Maya is a hardware enthusiast who tests and reviews smart home devices, smartphones, wearables, and audio gear. She focuses on practical consumer value and build quality.

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