惣菜製造 惣菜製造
What 惣菜製造 do
An English description is being prepared. Japanese description:
惣菜とは、もともと日本人の主食である「ごはん」に対する副食の「おかず」のことであるが、現在では弁当や調理パンなどを含めた調理食品全般を指すようになった。惣菜には、和風、洋風、中華風のほか、季節の野菜・魚介類を使った商品や郷土料理など様々なバリエーションがある。
仕事は、様々な食材を調理してそれを商品の形に整えることで、製造工程は、前処理、調理、包装の三部門に大きく分かれている。
まず、原材料となる野菜・肉・魚介などの材料について、様々な道具や機械を使用して洗浄、皮むき、裁断、不要部分の除去などの前処理を行う。次に、混合したり、味付けをしたり、煮炊きするなどして調理する。調理後は冷却し、必要に応じて殺菌してから、商品として決められた分量に分けて、容器にパック詰めする。
作り始めてから出荷するまでの時間が短いので、風味と鮮度を損なわないよう手際よく仕事を進める。仕事のほとんどは共同作業であるため、他の作業者との連携も重要となる。人の口に入る食品であるため、栄養や味だけでなく、材料の鮮度や衛生面にも留意することが求められる。
◇ よく使う道具、機材、情報技術等
マスク、手袋、調理道具（包丁、ガスコンロ等）
Employment type of workers
惣菜製造 salary
The average annual pay for 惣菜製造 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 惣菜製造 (3, 5 and 10 years)est.
Today ¥3.97M → in 3 years ¥4.29M → in 5 years ¥4.52M → in 10 years ¥5.15M (10-year range ¥4.43M–¥5.98M). 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 惣菜製造
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 惣菜製造? 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 惣菜製造
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
| 惣菜製造 Japan | Food Batchmakers United States | |
|---|---|---|
| Median / average pay | ¥3.97M ≈ $25,230 | $42,290 |
| Pay in 10 years (est.) | ¥5.15M | $56,200 |
| Outlook score | 48 | 53 |
| AI replacement risk | 36% 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 惣菜製造
Key skills
Skill levels from the MHLW job tag worker survey.
Key knowledge areas
What the work involves
Important abilities
Licenses and certifications (Japan)
- 調理師 National license
- 一級惣菜管理士
- 二級惣菜管理士
- 三級惣菜管理士
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: ★★☆☆☆ Fairly easy (from education, training, experience, licenses)
How to become 惣菜製造
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)
入職経路は、新卒の場合は学校からの紹介、中途採用の場合は、ハローワークと求人広告がほとんどである。
食べ物や調理に興味があり、食材・食べ物・食品衛生に関する一般的な知識を持っていること、食材や製品の見た目やにおいに敏感であることが求められる。また、最近は機械化が進んでいるので、機械を使いこなす能力が求められ、自動化した機械に対しては、自動制御システムへの理解と応用が必要になることもある。
基本的には仕事は半年ほどで覚えることができる。調理技術を指導する主任や班長などの中間管理職になる道や、調理技術や食品の取り扱い、流通の仕組みなどを身につけて、調理師になったり、食堂・レストランの経営者として独立する道もある。
関連資格としては、「調理師」、「惣菜管理士」などがある。
Career path and how to earn more as 惣菜製造
Career-path guidance is being prepared. Pay by experience is shown in the Pay section.