Takuan Pickler
たくあんづけこう
Industry & Occupation
Classification
Summary
Artisan who pickles daikon radish with salt, rice bran, and seasonings, then dries and matures it to produce takuan pickles.
Description
Takuan picklers clean, cut, and sun-dry raw daikon radish, then pickle it in salt and rice bran bed, fermenting and aging it for a period to develop flavor. This is a specialized job where precise adjustments are required for salt content, moisture levels, temperature, and humidity control during pickling, as they greatly affect quality. After aging, weights are removed, followed by drying, washing, packaging, and preparation for shipment.
Future Outlook
While artisan shortages due to aging continue, demand for traditional pickles remains stable due to local production for local consumption and growing health consciousness. Efficiency improvements through the introduction of automation equipment are likely in the future.
Personality Traits
Meticulous / Patient / Values Nature and Tradition
Work Style
Career Path
Apprentice Pickle Artisan → Takuan Pickler → Supervisor → Factory Manager → Independent Business
Required Skills
Drying Management / Food Preparation (Sorting and Washing) / Inspection and Packaging / Rice Bran Bed Preparation / Salt Pickling Management
Recommended Skills
Basic Microbiology Knowledge / Hygiene Management / Machine Operation / Quality Control Methods (HACCP)
Aptitudes (Strengths Preferred)
| Item | Description |
|---|---|
| Attention to Detail & Accuracy | Because errors in salt and moisture management greatly affect quality. |
| Physical Stamina & Endurance | Because there is a lot of handling of heavy daikon and weights. |
Related Qualifications
- Food Hygiene Manager
- Food Manufacturing Technician
Aliases
- Takuan Pickling Artisan
Related Jobs
- Pickle Artisan
- Pickle Manufacturer
- Pickle Processor