Nukazuke Worker
ぬかづけこう
Industry & Occupation
Classification
Summary
A profession that pickles vegetables in a rice bran bed made from rice bran, ferments and ages them to produce and manage nukazuke.
Description
Nukazuke workers are responsible for pickling vegetables in a nuka bed made by mixing rice bran, salt, and water, and managing the fermentation and aging process. They manage temperature, humidity, and salt concentration, and check the progress of fermentation to maintain consistent flavor and texture. They perform daily maintenance such as replenishing and stirring the nuka bed and removing foreign matter, while complying with food hygiene standards to provide stable quality.
Future Outlook
Amid the Japanese food boom and growing health consciousness, demand for fermented foods is on an expanding trend. As quality control through automation and IoT advances, there is a need for talent that fuses traditional techniques with the latest technologies.
Personality Traits
Keen sense of smell / Patient / Polite and courteous
Work Style
Career Path
Tsukemono Apprentice Worker → Nukazuke Worker → Supervisor → Factory Manager → Food Production Manager
Required Skills
Fermentation Process Knowledge / Food Hygiene Management / Nuka Bed Management Technique / Quality Inspection / Salt Concentration Measurement
Recommended Skills
Automated Equipment Operation / Basic Microbiology Knowledge / Food Culture Knowledge / Hygiene Management
Aptitudes (Strengths Preferred)
| Item | Description |
|---|---|
| Attention to Detail & Accuracy | Because it is necessary to discern subtle progress in fermentation. |
Aptitudes (Weaknesses Acceptable)
| Item | Description |
|---|---|
| Numerical & Quantitative Analysis | Because adjustments are mainly based on experience rather than complex formulas. |
Related Qualifications
- Food Hygiene Manager
- Pickle Technician
Aliases
- Nuka-zuke Artisan
- Nukazuke Artisan
Related Jobs
- Food Manufacturing Worker
- Tsukemono Artisan