Rie Nakajima, R&D Department, Marketing Division, Nagatanien Co., Ltd.

Don't just do what you're told, always offer something extra

Rie Nakashima, R&D Department, Marketing Division, Nagatanien Co., Ltd.

■ Profile
He joined Nagatanien in 2020. He was assigned to the Product Development Strategy Department, where he gained experience in product planning for side dish bases and furikake seasonings. In April 2023, he was transferred to his current R&D Department, where he is in charge of product development, from creating flavors to mass production. He was responsible for the development of products such as "Today's Special: Fluffy Crab Meatballs" and "Pakito Fisherman's Style Peperoncino."

Nagatanien has a corporate philosophy of "dedicated to flavor" and continues to provide safe, high-quality products that support Japan's food culture. They offer a wide range of products, including ochazuke (rice with green tea) and side dish bases, but this time we focused on the "development" process that creates these products. We asked them about the rewards of their work, the ingenuity behind product development, and the process of creating new products.

■Please tell us why you decided to join Nagatanien.

I was originally a science major, and studied food at university, and went on to graduate school. Because of that, I didn't look at other industries much, but instead looked at food manufacturers and cosmetics manufacturers. In fact, I mostly applied to food manufacturers, and after applying to various places, what ultimately made me decide was the kindness of the people. I felt that the people who interviewed me and the HR staff were somehow similar to me, and that was what made me decide.

■Please tell us about the job and what makes it appealing.

I work in the R&D Department, one of the departments in charge of product development. Manufacturing involves two parts: planning and turning the plan into a product. I'm in charge of the latter. Turning the product into a product involves two aspects: flavor development and mass production. First, flavor development. The product planning department presents an image of the flavor they want, and we recreate it by combining various ingredients. Next comes mass production. Once the flavor is complete, the process doesn't end there; it must also be replicated in the factory. We also conduct various verifications and problem-solving tasks for mass production. We test each product multiple times to ensure it's safe, reliable, and delicious before mass production begins. Various issues arise during test production, but we're always trying to find ways to overcome them through trial and error. It's a great relief and a rewarding feeling when the issues are successfully resolved and the actual production is successful.

Please tell us about the process of creating a new product.

First, we receive a request from the product planning department and listen to an overview of the product's concept, target audience, flavor characteristics, etc.
For example, if it's mapo tofu from a certain restaurant, we go there and taste it with someone from the product planning department to fine-tune the flavor.Other times, the product planning department will combine commercially available products to create something handmade.
After that, they make multiple prototypes in the lab to match the image, and make improvements through repeated communication with the planning department until the general direction of the flavor is decided. At this point, they carry out test production to identify any issues and adjust the composition. At the same time, they also carry out tests such as microbial testing and ingredient testing to confirm safety, such as whether it meets the company's standards. Finally, once a meeting has reached an agreement on release, the product is commercialized. It takes about a year from planning to hitting the shelves in stores, but it is mostly completed six months before release. Even after completion, they still need to make sure that it can be stored properly until the expiration date, so it cannot be released immediately even after it is completed.

■Please tell us about the ideas you use when developing products.

In fact, the product planning department's orders don't just focus on flavor; they also specify "we want the product to cost within a certain amount." While we can create delicious products by using a lot of ingredients, that also means higher prices. Since there's a limit to how much customers can pay, we have to manage within that limited budget to recreate the flavor. This is where ingenuity is key. Furthermore, the price and quality of ingredients aren't always consistent. For example, natural products like seaweed and tea can sometimes taste poorly due to weather conditions that year, but that doesn't mean the finished ochazuke can suffer. We strive to somehow compensate for these fluctuations to ensure a consistent flavor. While it may be hard to see from your perspective, we're actually working behind the scenes to come up with various ideas. The entire department is also conscious of offering additional ideas. We don't just act as subcontractors, simply producing what's requested. Rather, we're always offering ideas, such as what we think is delicious or what would be suitable for a certain product. For example, when I received a general request to "create a Chinese-style flavor," I tried using sesame oil to make it stand out, or adding green onions and ginger to create a Chinese flavor, or adding "sauce," a paste-like seasoning often used in Chinese cuisine. I prepared several patterns with various characteristics and proposed the one that I thought would suit the product. I continue to think of various ideas, sometimes getting advice from my seniors.

■Please give us a message for university students

I think university students have a lot of time, so I want them to do what they want to do while they have it. Spring and summer holidays are long, so if you like traveling, try going on a long trip, or something you normally can't do. Of course, you can go even as an adult, but you can only do it during times when prices are high. Also, perhaps because I work for a food manufacturer now, I think it's important to eat a variety of food in a variety of places and expand your repertoire of ideas. It's better to have a variety of experiences in everything, as they will lead to new ideas.

Interviewed by Student Newspaper Online on September 5, 2025 by Shimada Takakazu, a third-year student at Hosei University

Shimada Hisakazu, third-year student at Hosei University / Shinoda Hinano, second-year student at Tokyo Kasei University / Abe Rurika, second-year student at Showa Women's University / Yoshimatsu Akina, third-year student at Musashino University