Work in the product development department mainly consists of “new product development” and “renewal of existing products”. First, from the sales department, we get customer requests for new products as well as renewals. From those requests, we draw up product concepts, and keeping the end product in mind, we produce the flavor (the prototype), deliberate over the production line, the shape of the product, the design, and package labeling information, and develop sales tools and other things like that. The whole process up to the initial implementation of the product − that's the substance of my work. Of course, from the concept stage even up to the final design stages, there are some cases where products are never commercially realized.
At all times we are each dealing with dozens of issues, from the creation of product concepts to commercial realization. However, we receive support not only from our own department, but from each and every department within the company, as well as external partner companies and others, and the finished product is owed to that cooperation.

What I find most interesting, where I find my motivation, is producing the flavor (the prototype). First, I get an image of the flavor we're aiming for, and repeating trial after trial, get closer and closer to that flavor. I get other members of the department and our superiors to sample the taste, repeat the modifications, get customer evaluations, and improve the flavor even more. It's not an easy process − sometimes you just can't get close to the flavor in your vision, and sometimes the customers disagree with your taste.
But, when I get the flavor I've been aiming for and the customer feedback is “Delicious!” I'm overjoyed.
Even for members of our own department, the subtle differences in individual tastes and the way they are expressed demonstrate the unique personality of each finished miso soup. I think making miso is a place where you can express your own individuality.

At Hikari Miso, we deal not only with miso, but also with a wide spectrum of products that add a new dimension to miso, as well as soup-related products for soups other than miso. Even while valuing tradition, this company is involved with new kinds of food products. I wanted a job that would involve conveying the deliciousness and enjoyment of food, and I chose Hikari Miso because providing new products like theirs would give me that chance from many different angles.
In addition, by being able to advance my work while dealing with people in this broad field both nationally and internationally, I receive a lot of stimulation, and am always able to maintain a sense of novelty in my work.