Dashi—The Heart of Japanese Flavor

About the role

Mika Nonaka runs Mizunoto near Mount Fuji, preserving the traditional taste of dashi while making it convenient. She produces dashi in powdered form using dried and ground ingredients like sardines, mackerel, seaweed, shiitake mushrooms, yuzu, carrots, and onions. The company, established by her husband's great-grandfather, offers over 30 varieties.

Responsibilities

• Produces natural dashi powder
• Ensures the preservation of traditional dashi culture
• Sells around 100,000 bottles and 200,000 bags annually
• Works with traditional methods such as hand-fired smoking

Requirements

• Experience in traditional dashi production
• Knowledge of natural ingredients
• Understanding of fermentation techniques

Qualifications

• Technical skills in grinding and packaging ingredients
• Knowledge of dashi’s historical significance
• Ability to adapt traditional methods for modern convenience

Skills

• Expertise in dashi production
• Understanding of natural ingredients
• Ability to work with diverse ingredients

Benefits

• Preservation of traditional dashi culture
• Increased market reach in France
• Support for local farmers and suppliers

Pay

The pay details are not specified in the provided information.

Schedule

The schedule details are not specified in the provided information.

Benefits

The benefits details are not specified in the provided information.

Pay

The pay details are not specified in the provided information.

Schedule

The schedule details are not specified in the provided information.