Karebushi Manufacturing Worker
かれぶしせいぞうこう
Industry & Occupation
Classification
Summary
Specialized profession that manufactures katsuobushi (karebushi) through processes from raw material pretreatment, smoking, sun drying, and fermentation. Uses traditional techniques to produce high-quality dashi ingredients.
Description
Karebushi manufacturing workers perform raw material selection, blood removal, boiling, and other pretreatments on bonito, then smoke and dry it for extended periods using smoking machines. They repeat sun drying and indoor fermentation management to produce karebushi with concentrated umami and aroma. Temperature and humidity control, as well as fermentation control by microorganisms, are crucial, combining manual labor and machine operations to stabilize quality. They are required to inherit traditional techniques while also advancing hygiene management and efficiency improvements.
Future Outlook
Demand as a traditional food is stable, and the market is steady backed by the popularity of Japanese cuisine domestically and internationally. There is potential for efficiency improvements through quality management and the introduction of automation technology.
Personality Traits
Honest / Meticulous / Patient
Work Style
Career Path
Manufacturing Staff → Group Leader/Leader → Assistant Factory Manager → Factory Manager → Technical Instructor
Required Skills
Fermentation Process Management / Raw Material Pretreatment Technology / Smoking Machine Operation / Temperature and Humidity Management
Recommended Skills
Food Hygiene Management / Quality Management (HACCP) / Sanitation Inspection Record Management
Aptitudes (Strengths Preferred)
| Item | Description |
|---|---|
| Attention to Detail & Accuracy | Because even slight differences in fermentation and drying greatly affect quality. |
| Physical Stamina & Endurance | Due to frequent handling of heavy raw materials and prolonged standing work. |
Aptitudes (Weaknesses Acceptable)
| Item | Description |
|---|---|
| Creativity & Ideation | To faithfully reproduce established traditional techniques. |
| Numerical & Quantitative Analysis | Processes emphasize experience and intuition, with few complex numerical calculations. |
Related Qualifications
- Food Hygiene Manager Qualification
Aliases
- Katsuo Karebushi Manufacturing Worker
- Katsuobushi Artisan
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