In addition, Japan did its best to support these "heroes who fought for the country", so in the early days of the Anti-Japanese War, canned beef in Japan was really made of pure beef and stewed with various vegetables, which was really good for Japanese tastes. However, with the later period, the Japanese army clamoring for the destruction of China in three months fell into the ocean of people's war. Before the war in China was finished, the insatiable Japanese army invaded other countries and broke out with the United States in the Pacific Ocean.
A large number of Japanese Class A divisions invading China were sent to fight against the US Marine Corps, with heavy casualties. When the Japanese army was short of troops, it began to expand on a large scale. As a result, the limited wealth saved by the Meiji Restoration was defeated, and the Japanese treasury was suddenly stretched. Therefore, the logistics work was relatively poor, and the canned beef supplied to the Japanese army began to cut corners, from large pieces of beef to ground beef.
Even so, the Japanese army ate much better than the Eighth Route Army and the New Fourth Army in China. Later, the beef in the canned beef almost disappeared. Instead, beef offal and blood are used as the main materials, and some coarse grains and vegetables are added. The so-called canned beef has become a can of cow blood, coarse grains and vegetables. It is said that eating it in the mouth is fishy and smelly, which is no different from pig food, so it was spit out by the Japanese army as pig food, even worse than pig food.