Eriko Masuda, Manager, Product Development Section 1, Product Development Department, Creative Division, Ebara Foods Industry Co., Ltd.

Pursuing what you love and supporting people through food

Ebara Foods Industry Co., Ltd. Creative Headquarters Product Development Department Product Development Section 1 Manager　
Eriko Masuda

■ Profile
He joined Ebara Foods in 2005 and was assigned to the Product Development Department, where he was mainly responsible for hotpot seasonings and new business products. After that, he was seconded to a joint venture with a Korean company, and returned to the Product Development Department in 2014. He was responsible for the renewal of "Petitto Nabe" and the development of "Nabe Shabu." While also serving as a section manager from 2023, he is currently in charge of meat-related seasonings, including yakiniku sauce, vegetable-related seasonings, and new channel products.

Eriko Masuda is in charge of product development at Ebara Foods. Fascinated by food from a young age, she has been at the forefront of development for 20 years, driven by her passion for food. We spoke to Masuda about her work as a developer, which has focused on creating products that are close to people and their lifestyles.

■ I love food. That feeling is the starting point

Eating makes me feel happy, and it's something that everyone needs. I wanted to work in a field that was close to me and that I loved, so naturally my job search focused on food and cosmetics manufacturers, which I was interested in. The fact that I studied food at university also helped.

■A company I wanted to work for when I found it during the employment ice age

My generation was in the final years of the employment ice age, and we had a very hard time finding a job. At the time, there were no online information sessions, so we had to go to the locations in person. I remember it was quite difficult because we had to travel long distances to attend information sessions from dozens of companies.
Our company was no exception, and although I was living in Kobe at the time and the information session was only held at the Yokohama headquarters, I attended as it was a well-known company and I was interested in it.
As I listened to the briefing session, I was struck by the attitude and atmosphere of caring for employees, and I felt strongly that I wanted to work here. After that, I submitted my application documents without any hesitation, and was able to honestly express myself in the interview, which I remember being a very enjoyable experience.

■20 years of development experience. An ever-expanding field of work

Since I joined the company, I have been mainly in charge of hotpot seasonings, and have been involved in this for a total of more than 15 years, moving between departments. In recent years, my responsibilities have been changed, and from this year, I will also be in charge of yakiniku sauce. In my 20 years at the company, this is the first time I have been in charge of yakiniku sauce, and I feel the challenges and learning that come with being in a new category every day.
Currently, I am in charge of planning and developing strategies and product initiatives for multiple categories, including meat-related condiments such as yakiniku sauce and vegetable-related condiments. Being involved in a variety of food genres is what makes this job interesting.

■ The rewards and possibilities that can only be found in product development

The appeal of this department is the potential to become the "creator of a blockbuster product."
I was in charge of product planning in my first year at the company, and the product was released in my second year. Later, I had the opportunity to speak in front of students as a young employee, and when I held up the product I had worked on and asked, "Does anyone know this product?", about two people raised their hands in the hall of over 200 people.
Some people may think that this is not a large number, but for me, there are people who have learned about the product I have worked on and actually eaten it. This fact made me happiest, and it was the moment I realized that if I create a new product, it will reach someone, and it has been a great encouragement to me ever since.
If we can create new products and deliver them to more people, we may be able to overturn conventional wisdom about food and lead food culture in a new direction. It is this possibility that makes this job so rewarding.

■ Accumulate actions that only I can do

No matter what kind of project it is, the output will always change if the person in charge changes. That's why I've made it a priority to first take the initiative to put strategies and ideas into shape, in order to find a form that only I can create. I feel that there are many issues and possibilities that are not visible when they are just in your head, but that you only become aware of them when you give them shape as concrete prototypes or proposals for consideration.
At the same time, I always try to think about how I would feel and how I would make decisions. To that end, I make an effort to always be mindful of my interests and what I like.
I will continue to keep in mind my roots of "loving food" and will continue to use my own perspective and drive to create products that are close to people's lives.

■Message to university students

I would like to encourage all university students to cherish the feelings of "love." I myself have chosen my career path based on the honest feelings of "love" that I have had, and have come this far. I think there is a lot of anxiety and uncertainty when job hunting, but it's okay if you don't have a clear answer from the start. The important thing is not to just think about it too much, but to just take action.
Even small actions, just taking a step forward, can lead to new discoveries and encounters. I wasn't always perfectly myself, but through trial and error I discovered my own strengths and roles. By continuing to challenge yourself while thinking about "what do I want to do" and "what is it that only I can do," your path will gradually take shape. Don't be afraid of failure, just trust your instincts and move forward.

Interviewed by Student Newspaper Online on July 22, 2025 by Chiharu Yamada, second-year student at the University of Information, Management and Innovation

Musashino Art University, 1st year student Ishii Seizo / Tokyo University of Pharmacy and Life Sciences, 3rd year student Shoji Haruna / Tokyo Woman's Christian University, 2nd year student Ukita Risa / Information, Management and Innovation University, 2nd year student Yamada Chiharu