豆腐製造、豆腐職人 豆腐製造、豆腐職人
What 豆腐製造、豆腐職人 do
An English description is being prepared. Japanese description:
豆腐を作るには、原料の大豆を前日にきれいに洗い、8～20時間ほど水につけておく。翌朝、水を吸って2～3倍の大きさになった大豆を、水を加えながら豆摺機（グラインダー）で摺り、ペースト状の生呉（なまご）にする。この生呉を十分煮込み、絞り機で豆乳とおからに分ける。
次に、豆乳の濃度と温度で凝固剤の「にがり」の量を判断して加え、機械か手作業で攪拌する。特に「絹ごし」の場合、攪拌は細心の注意が求められ、豆腐の出来栄えを大きく左右する。「木綿」では固めてから15分ほど熟成させた寄せ豆腐を、穴のあいた型箱に盛り込み、20～30kgの重石をのせて30分ほどプレスする。
最後に成形された豆腐を、冷水を張った水槽に移し、1丁ずつに切り分けて冷やす。
油揚げは、豆腐とは異なる工程で煮込みを行い、生地を作る。油揚げ生地は、薄く切ってスダレに並べてプレスし、１時間ほどかけて完全に水切りをした後、低温の油槽に入れて生地を十分にふくらませ、それを高温の油槽に移してカリッときつね色に揚げる。生揚げの場合は、豆腐の水分を十分に切った生地を200℃の高温で一気に1回で揚げる。
できあがった豆腐や油揚げ、生揚げなどは包装するなどして店頭で販売するか、卸し先に配達する。
◇ よく使う道具、機材、情報技術等
豆摺機（グラインダー）、絞り機
Employment type of workers
豆腐製造、豆腐職人 salary
The average annual pay for 豆腐製造、豆腐職人 in Japan is ¥3.97M (≈ $25,230; Basic Survey on Wage Structure (2025), national). The estimated median is ¥3.69M, the typical range is ¥2.86M–¥6.47M and the top 10% earn about ¥5.63M.
How does your pay compare with people your age?
Your numbers are not sent or stored. The distribution is estimated from Japan's national wage statistics, including pay differences by age.
Pay by ageest.
Estimated from the average pay and average age (43.5) using the age-wage curve of the Basic Survey on Wage Structure.
Pay by experienceest.
Pay by employment typeest.
The average hourly wage of ¥1,847 is 1.6× Japan's national average minimum wage of ¥1,177 (fiscal 2026). Minimum wage by prefecture →
Japanese pay is shown in yen (¥5.57M = 5.57 million yen ≈ 557万円). Dollar figures use the current rate of 157.25 yen per dollar and are for reference only; purchasing power differs.
Pay over time
| Year | Average pay | Employment | Openings ratio |
|---|---|---|---|
| 2021 | ¥3.41M | — | — |
| 2022 | ¥3.45M | — | — |
| 2023 | ¥3.42M | — | 1.96x |
| 2024 | ¥3.66M | — | 1.78x |
| 2025 | ¥3.97M | — | 1.67x |
Projected pay for 豆腐製造、豆腐職人 (3, 5 and 10 years)est.
Today ¥3.97M → in 3 years ¥4.29M → in 5 years ¥4.52M → in 10 years ¥5.14M (10-year range ¥4.42M–¥5.97M). The model assumes pay growth of +2.6% per year.
What drives the annual growth rate
Projected pay = current pay × (1 + annual growth)^years. The annual growth rate starts from a base wage-growth rate and adds or subtracts labor demand (the job-openings-to-applicants ratio), wage momentum and AI replacement risk for each occupation. Projections are not guarantees. How it is calculated →
Outlook score for 豆腐製造、豆腐職人
Each component is a percentile rank among all occupations in the same country (0–100). Weights: labor demand 25, wage momentum / openings 15, pay level 15, AI resistance 25, aging workforce 10 (Japan only), entry barrier 10.
Will AI replace 豆腐製造、豆腐職人? AI replacement risk
How AI is changing this job
A written analysis for this occupation is being prepared.
AI replacement risk compares the parts of a job that are easy to hand to AI or software (processing information, documentation, repetitive computer work) with the parts that are hard to automate (physical work, working closely with people, judgment in unpredictable settings), using the MHLW job tag survey on work activities, work context, skills and knowledge. The result is a relative position among all occupations in the country, scaled to 0–100%. Methodology →
Labor demand for 豆腐製造、豆腐職人
A ratio above 1.0 means there are more job openings than applicants (a labor shortage). The 5- and 10-year figures are estimates from the openings ratio, wage momentum and AI replacement risk.
The same job in the United States
| 豆腐製造、豆腐職人 Japan | Food Batchmakers United States | |
|---|---|---|
| Median / average pay | ¥3.97M ≈ $25,230 | $42,290 |
| Pay in 10 years (est.) | ¥5.14M | $56,200 |
| Outlook score | 46 | 53 |
| AI replacement risk | 38% Low | 58% Moderate |
| Workers | — | 175K |
Matched by occupation (SOC code). Yen converted at 157.25 JPY/USD for reference; Japanese figures are averages, U.S. figures are medians, and the surveys define occupations differently.
Skills, education and requirements for 豆腐製造、豆腐職人
Key skills
Skill levels from the MHLW job tag worker survey.
Key knowledge areas
What the work involves
Important abilities
Licenses and certifications (Japan)
- 食品衛生責任者
Related qualifications listed on job tag (names in Japanese). Some are mandatory, others recommended.
Education of workers
Training before entry
Related work experience
Difficulty of entry: ★☆☆☆☆ Easy to enter (from education, training, experience, licenses)
How to become 豆腐製造、豆腐職人
The typical path in Japan is shown by the education, training and experience of current workers above and in the Japanese guidance below. A detailed English guide for this occupation is being prepared.
Guidance from job tag (Japanese)
一通りの作業ができるまでに1～2年、季節による気温・水温の差に合わせた製造方法を体得し、店独自の「味」を維持するためのコツや勘を習得するには、4～5年の経験が必要となる。
独立・開業するには、店舗と製造設備、保管・販売設備などを揃えることが最低限必要になる。また、「食品衛生責任者」の資格の取得なども必要である。
また、力仕事が多いので、体力が求められる。
Career path and how to earn more as 豆腐製造、豆腐職人
Career-path guidance is being prepared. Pay by experience is shown in the Pay section.