Narazuke Producer
ならづけせいぞうこう
Industry & Occupation
Classification
Summary
A profession that produces Narazuke by pickling gourds and melons in salt, sake lees, etc., and fermenting and aging them.
Description
Narazuke producers procure and prepare raw materials such as gourds and lees bed (sake lees, salt, sugar, etc.), and finish the product through washing, salting, lees pickling, and aging. They manage fermentation temperature and salt concentration, check for foreign matter contamination and quality defects, and stably manufacture safe and flavorful Narazuke. They also handle packaging, labeling, shipping preparation, etc., and are required to work based on hygiene management standards such as HACCP.
Future Outlook
While the value as a traditional food is being reevaluated, the domestic pickle market remains flat. Due to expanding demand overseas and for high-value-added products, the need for artisans with specialized manufacturing techniques is expected to be maintained to a certain extent.
Personality Traits
Work Style
Career Path
Manufacturing Staff (Apprentice) → Narazuke Producer → Leader Position → Quality Control Manager → Factory Manager
Required Skills
Fermentation Process Management / Hygiene Management / Quality Control (HACCP) / Raw Material Processing Technology
Recommended Skills
Hygiene Management System / Machine Maintenance / Packaging Equipment Operation
Aptitudes (Strengths Preferred)
| Item | Description |
|---|---|
| Attention to Detail & Accuracy | Requires meticulous management such as fermentation and salt adjustment. |
| Physical Stamina & Endurance | Physical strength is required for moving and handling heavy barrels and bottles. |
Related Qualifications
- Food Hygiene Supervisor
Aliases
- Narazuke Artisan
- Pickle Artisan
Related Jobs
- Fermentation Technician
- Food Producer
- Pickle Producer