Squid Shiokara Manufacturing Worker
いかしおからせいぞうこう
Industry & Occupation
Classification
Summary
A food processing job that manufactures shiokara by salting and fermenting squid.
Description
Squid shiokara manufacturing workers select fresh squid, perform preprocessing such as removing entrails and washing, then add salt and seasonings to ferment and age it, adjusting flavor and texture. They manage fermentation temperature and time, inspect pH and salt concentration, and maintain strict hygiene management. They confirm stirring and ripening status at appropriate fermentation stages. After ripening, they perform sterilization, cooling, packaging, and quality inspection to produce the product. While large-scale factories use automated equipment, small-scale operators that preserve traditional methods also exist.
Future Outlook
Demand as preserved food is stable, with diverse employment opportunities from local small businesses to large factories. With interest in traditional methods and regional revitalization, potential as tourist souvenirs and regional brands is increasing.
Personality Traits
Work Style
Career Path
Manufacturing Staff → Group Leader → Factory Manager → Quality Control Staff → Product Development Staff
Required Skills
Packaging / Preprocessing Skills / Quality Control (Inspection and Measurement) / Salting Management
Recommended Skills
HACCP / Ingredient Knowledge (Squid) / Manufacturing Line Machine Operation
Aptitudes (Strengths Preferred)
| Item | Description |
|---|---|
| Attention to Detail & Accuracy | Because it is necessary to accurately manage salt concentration and fermentation status. |
| Physical Stamina & Endurance | Due to long hours of standing work and handling heavy objects. |
Related Qualifications
- Food Hygiene Manager
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