Dango Maker
だんごせいぞうにん
Industry & Occupation
Classification
Summary
A profession that handles the manufacturing process of dango (dough preparation, shaping, heating, flavoring, packaging).
Description
Dango makers adjust and knead dough based on rice flour or wheat flour, and shape it into dango. They then heat it using methods like steaming or baking, and add flavorings such as mitarashi or anko. They are responsible for quality control, hygiene management, and packaging, either on production lines or by hand. They work in Japanese sweets shops or confectionery factories, taking responsibility for processes from raw material selection to finished products.
Future Outlook
Demand for artisans remains stable due to the inheritance of Japanese confectionery culture and the rise in demand for high-end products. While production efficiency improves with the introduction of automation technology, manual skills are expected to continue to be valued.
Personality Traits
Dexterous with hands and good at detailed work / Meticulous / Patient / Team-oriented
Work Style
Career Path
Apprentice Artisan → Artisan → Group Leader → Technical Instructor → Japanese Sweets Shop Manager → Factory Manager
Required Skills
Dough Kneading / Heating Cooking / Hygiene Management / Quality Control / Shaping Technique
Recommended Skills
Equipment Maintenance / Flavor Adjustment / Japanese Confectionery Knowledge / Packaging Technology
Aptitudes (Strengths Preferred)
| Item | Description |
|---|---|
| Attention to Detail & Accuracy | Because accuracy in dough mixing ratios and heating times is required. |
| Physical Stamina & Endurance | Due to long hours of standing work and handling heavy ingredients. |
Aptitudes (Weaknesses Acceptable)
| Item | Description |
|---|---|
| Numerical & Quantitative Analysis | Advanced mathematical or quantitative analysis is not particularly required. |
Related Qualifications
- Confectionery Hygienist
Aliases
- Dango Artisan
Related Jobs
- Bread Maker
- Confectionery Maker
- Japanese Confectionery Maker