Somen Noodle Maker
そうめんせいぞうこう
Industry & Occupation
Classification
Summary
Somen noodle makers use wheat flour as the main ingredient, stretch the dough using methods such as hand-pulling or rolling, perform drying and finishing processes to manufacture somen noodles.
Description
Somen noodle makers knead wheat flour with water and salt, stretch the dough using foot-treading or machines, and shape it into fibers through hand-pulling or rolling. They then manage drying temperature and humidity during the drying process to ensure specified dimensions and quality. In finishing, they remove foreign matter, cut, package, and prepare for shipment. They are required to have quality control skills to visually and measurably check dough condition and drying progress, as well as operate and maintain work machines and manage hygiene.
Future Outlook
While stable demand is expected due to increasing health consciousness and interest in traditional foods, the introduction of automation and labor-saving technologies is progressing, making skill inheritance a challenge.
Personality Traits
Work Style
Career Path
Apprentice Somen Noodle Maker → Somen Noodle Maker → Group Leader → Factory Manager / Quality Control Supervisor
Required Skills
Drying Management / Hand-Pulling Technique / Noodle Machine Operation / Quality Inspection
Recommended Skills
Aptitudes (Strengths Preferred)
| Item | Description |
|---|---|
| Attention to Detail & Accuracy | Accuracy is needed to not miss subtle differences in quality. |
| Physical Stamina & Endurance | Physical stamina is required due to long hours of standing work and handling heavy materials. |
Aptitudes (Weaknesses Acceptable)
| Item | Description |
|---|---|
| Creativity & Ideation | Creativity is not highly required as it follows standardized processes. |
Related Qualifications
- Food Hygiene Manager
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