【工場潜入】創業1947年・富山の蒲鉾メーカーが“ヒットを生み続ける”理由。スティックかまぼこ「棒S」手作りの現場に密着【河内屋】

▼You can purchase Kawachiya's kamaboko here! https://www.kamaboko.co.jp/ Kaminashi's official YouTube channel "Genba to Hito" delivers the reality of non-desk workers shaping Japan's future. This episode's theme is: "Revealing the manufacturing process of the mega-hit stick kamaboko 'Bo S'! The reason why a latecomer manufacturer continues to produce hits, and how kamaboko making is evolving with traditional handiwork and on-site DX!" ◤Chapters◢◤ 0:00 Opening 1:21 Visiting Kawachiya, a long-established kamaboko maker in Toyama 2:20 Sushi Kamaboko | The idea of ​​"sushi toppings x kamaboko" 3:30 Bo S | Renewed from the original stick cheese on the Hokuriku Shinkansen 4:39 Manufacturing of the stick kamaboko "Bo S". Process 1: Shaping 5:29 Apply cheese 7:12 Apply fish paste on top (remove air) 9:31 Press the mold (create browning lines) 11:12 Shaping the "Sea Bream Shaped Kamaboko" 11:46 Remove air from the fish paste 12:39 Color with pink 13:52 Shape into a sea bream 14:50 Color with red 16:23 Remove the mold and add fins and eyes 18:22 Manufacturing of stick kamaboko "Bo S". Process 2: Steaming 18:56 Sterilization standard of 80.1℃ and "Think one step ahead" 20:40 Manufacturing of stick kamaboko "Bo S". Process 3: Baking 23:15 Manufacturing of stick kamaboko "Bo S". Process ④ Vacuum Packaging 25:19 Vacuum Packaging, Metal Detection, Double Sterilization 27:07 Boil Sterilization, Dehydration | Approximately 3 Weeks Without Preservatives 28:00 Manual Double-Check Inspection 30:15 Next Episode Preview ◢◤Key Points of This Episode◢◤ ・"Developing a Unique Character" as a Latecomer: The Secret Story Behind the Birth of Sushi Kamaboko & Bo-S, Competing on Added Value ・Cheese Sandwiched Between Fish Paste: The Entire Process of Making the Popular "Bo-S" ・The Artisanal Skill of "Thai Artisan Kamaboko," Hand-Painted by Only One Person in the Company ・80.1 Degree Sterilization Standard, Texture Created by Removing Air: Attention to Detail in Each Piece ・Approximately 3 Weeks Without Preservatives: Quality Supported by Vacuum Packaging and Boil Sterilization ・Maintaining Traditional Handcrafting While Managing Daily Reports with Kintone. The Ever-Evolving DX of the Workplace This video closely follows Kawachiya Co., Ltd., a kamaboko (fish cake) manufacturer founded in 1947 in Toyama Prefecture. We delve into the realities of manufacturing at this long-established company, which has produced hit products such as Sushi Kamaboko and Bo-S, exploring everything from handcrafted craftsmanship and meticulous temperature control to on-site DX and the management philosophy that continues to produce hits. We will continue to deliver information on DX and transformation in manufacturing sites from the "voices of the field," so please subscribe to our channel and give us a thumbs up! ▼Cast Information (1) Kawachiya Co., Ltd., Senior Managing Director, Norihiro Kawachi Founded in 1947 in Toyama Prefecture. A kamaboko manufacturer that has produced numerous hit products such as Sushi Kamaboko and Bo-S. 4th generation. https://www.kamaboko.co.jp/ (2) Kaminashi Co., Ltd., Masuda "Genba to Hito" (Workplace and People) Reporter. Provides the on-site DX platform "Kaminashi." https://kaminashi.jp/ (3) Kaminashi Official Character: Goaton https://kaminashi.jp/goaton VOICEVOX: Kotoe Nia #Kaminashi #Kawachiya #Kamaboko #FactoryTour #Manufacturing #Toyama #Craftsmanship #BoS #SushiKamaboko #GenbaAndPeople #ManufacturingDX #DXPromotion #Manufacturing