Japanese Dry Confectionery Maker
わかんがしせいぞうこう
Industry & Occupation
Classification
Summary
A profession that manufactures Japanese dry confections by kneading ingredients using traditional techniques, molding, drying, and packaging.
Description
Japanese dry confectionery makers knead raw materials such as sugar and mochi flour, mold them beautifully using molds or by hand, and dry them under appropriate temperature and humidity to create delicate dry confections. They apply colors and patterns suited to seasons and events, such as rakugan and dried ume, and are required to manage quality including packaging. It is important to preserve traditional techniques while managing efficient production lines and complying with hygiene standards.
Future Outlook
While artisan shortages are becoming serious due to aging, stable demand is expected from the growing appreciation of traditional culture and demand for gifts, making successor training a key challenge.
Personality Traits
Work Style
Factory Work / Japanese Confectionery Shop Work / Part-Time / Self-Employed
Career Path
Apprentice → Artisan (Experienced) → Lead Artisan → Factory Manager → Independent Business Owner
Required Skills
Drying Process Management / Hygiene Management / Kneading and Molding Skills / Raw Material Selection Skills
Recommended Skills
Color Sense / Manual Dexterity / Packaging Skills / Quality Control
Aptitudes (Strengths Preferred)
| Item | Description |
|---|---|
| Attention to Detail & Accuracy | Because minute cracks or distortions in shape directly affect quality. |
| Creativity & Ideation | To create colors and shapes to express seasonality. |
Related Qualifications
- Certified Pastry Hygienist
- Confectionery Manufacturing Technician
- Food Hygiene Supervisor
Aliases
- Dry Confectionery Artisan
- Japanese Confectionery Artisan
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- Baker
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