Kasuzuke Meat Manufacturer
かすづけにくせいぞうこう
Industry & Occupation
Classification
Summary
Food manufacturing specialist who marinate meat using sake lees for aging and preservation processing.
Description
Kasuzuke meat manufacturers marinate pork or beef in a pickling solution based on sake lees and perform aging and fermentation processing. They are responsible for trimming raw meat, blending seasonings such as salt and sugar, pickling in sake lees marinade, fermentation and aging managed by temperature and humidity control, quality inspection, and packaging and shipping preparation. Strict hygiene management and temperature control are required, and uniform product production through line work or manual operations is important.
Future Outlook
With growing health consciousness and interest in traditional fermented foods, demand is expected to remain stable due to regional branding and development of high-value-added products.
Personality Traits
Work Style
Career Path
製造見習い → 製造担当 → 品質管理担当 → ラインリーダー → 製造主任
Required Skills
Hygiene Management / Meat Trimming Skills / Packaging Operations / Sake Lees Knowledge
Recommended Skills
Fermented Foods Knowledge / Food Processing Machinery Operation / Quality Control
Aptitudes (Strengths Preferred)
| Item | Description |
|---|---|
| Attention to Detail & Accuracy | Precise work is required to maintain consistent quality. |
| Physical Stamina & Endurance | Due to long hours of standing work and handling heavy objects. |
Aptitudes (Weaknesses Acceptable)
| Item | Description |
|---|---|
| Analytical & Logical Thinking | Because work follows processes and recipes. |
| Creativity & Ideation | Because follows existing recipes. |
| Numerical & Quantitative Analysis | Mainly basic measurement, no need for advanced mathematical analysis. |
Related Qualifications
- Food Hygiene Supervisor
Related Jobs
- Ham and Sausage Manufacturer
- Pickle Manufacturer
- Smoked Meat Processor