著者

王 昊凡

出版者

日本労働社会学会

雑誌

労働社会学研究 (ISSN:13457357)

巻号頁・発行日

vol.16, pp.1-22, 2015

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<p>Since the 1990s, it has become difficult for non-elite youth in Japan to rise economically and socially through their occupations. It has been argued that for the occupation of sushi chef as well the past practices of skills development through the apprenticeship system and rising through career moves within an occupational labor market may be breaking down gradually.</p><p>However, interviews with young sushi chefs have shown that it still is possible to build a career and rise in the occupation as in the past. The need has developed for more flexible development of experience and skills as an effective means of responding to deflationary times through high-value- added preparation of dishes and customer service. Since they contribute to filling this need, skills development through the apprenticeship system and career moves within an occupational labor market continue to function even today, although their forms are changing. Career formation and rising in the occupation can be observed not just at high-end restaurants but even among sushi chefs employed by inexpensive restaurants. One could conclude that even today it remains possible for a young sushi chef to rise economically and socially through his occupation.</p>