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7 Things you didn’t know about fish in Japan

7 Things you didn’t know about fish in Japan

  1. Tataki—a unique method of preparing fish

  Methods of preparing fish such as sashimi, frying, steaming and simmering are well known, but have you ever heard of tataki? There are actually two methods with this name. One is to chop raw horse mackerel or tuna into one-centimeter cubes, garnish them with seasonings such as herbs and miso paste, and mix it all together while cutting the fish into even smaller bits with a knife—or minching with two knives together. When dressed with miso, this dish is called namero, and is a traditional meal consumed by fisher folk in Chiba Prefecture, who take a few moments out of their busy day to eat while out on their boats. The other method is to cut a large fish such as bonito into blocks, skewer the blocks and very briefly sear the surface of the meat, then season it with herbs and eat

  1. Approximately seven hundred kanji use the character for fish as a left-side radical

   In the kanji used for fish names, the character for “fish” is used as a radical placed on the left. In Chinese-Japanese character dictionaries, there are actually 678 kanji that use the “fish” radical. Adding “fish” to katai (hard) forms the character for “bonito” (because bonito become very hard when dried). Adding it to yuki (snow) creates the character for “cod” (because cod come into season in the winter). You’ll often find teacups covered in columns of kanji characters that include the “fish” radical at sushi restaurants.

  1. There is no single style of making sushi

   There are many ways to make sushi associated with various regions in Japan. The style of placing sashimi on bite-sized, oblong balls of vinegared rice, the most familiar style overseas, is called Edomae sushi and was developed mainly in Tokyo. In the Kansai region, the general style was oshizushi (pressed sushi), where you place a piece of fish seasoned in vinegar, such as mackerel, on top of vinegared rice, then press it with a wooden mold. Other styles include sasazushi, which involves placing a fish such as salmon on vinegared rice and then wrapping it in bamboo grass, which has antibacterial properties, allowing it to be preserved for two or three days.

  1. Japanese people eat poisonous fish

   Fugu (blowfish) is a lethally dangerous fish. From ancient times the Japanese people have eaten it, but because it is difficult to completely remove the poisons in its organs, many diners ended up dying. During the sixteenth century, in fact, eating blowfish was banned, but among the citizenry it remained a part of food culture. In 1888, Hirobumi Ito, the first prime minister of Japan, dined on blowfish during a visit to the Shunpanro Inn in Shimonoseki City, Yamaguchi Prefecture. He was so awestruck by its delicious flavor that it led to the lifting of the ban. Only licensed chefs with specialized knowledge and skills are allowed to prepare this fish.

  1. .Eating fish for good luck during the New Year’s holidays

   During the New Year’s holiday period, Japanese people typically eat a special type of food called osechi. Among the dishes served are herring roe, shrimp, konbu (kelp) and other seafood known to bring good luck. The large number of seasoned herring eggs making up herring roe is said to be a symbol of prosperity for one’s descendants. Shrimp are said to symbolize the hope of living old enough to have a back just as bent and whiskers just as long as those of a shrimp. Konbu sounds phonetically like kobu from the word yorokobu, which means to be happy. All of these items are packed with meanings expressing good luck or hope for progress, and are staples of New Year’s menus

  1. Fish in Japan change their names as they get older

   Until the Edo Period, the custom in Japan was for a samurai or scholar to change his name in accordance with the level of social progress or success he attained. In much the same way, some fish are known by different names at each stage in their development as they grow from a fry to an adult. Buri (yellowtail) begin life as wakashi, later become inada, then warasa, and finally buri. Suzuki (perch) begin life as seigo, become fukko, then suzuki, and finally are called otaro. Because they change their names as they grow older, eating these fish is thought to bolster hopes of advancement, so they are favored as dishes at celebratory occasions.

7.The ultimate delicacies for the fish-loving Japanese

   The three famous delicacies of Japan are said to be shio-uni (salted sea urchin, using the gonads as a main ingredient), karasumi (bora [striped mullet] ovaries pickled in salt), and konowata (salted sea cucumber intestines). Other unusual dishes include kuchiko (dried sea cucumber ovaries), shuto (the pickled entrails of such fish as tuna, salmon, sea bream and Pacific saury), and uruka (the salted intestines, ovaries and testicles of the ayu [sweetfish]).]

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Japan Heritage: Telling the Tales Behind Historical Sites

Japan Heritage: Telling the Tales Behind Historical Sites

 Since 2015, the Agency for Cultural Affairs has been recognizing Japan Heritage stories, responding to applications from municipal and prefectural governments across Japan. This project recognizes local community efforts to introduce their culture and traditions through the unique historical elements and cultural properties they prize, including sites, architectural structures, industries and customs.

 

Only communities that meet certain criteria receive the Japan Heritage treatment and recognition. In May 2018, the Agency for Cultural Affairs recognized an additional thirteen regional stories, including a joint application from four cities in Okayama Prefecture entitled “Okayama, the Birthplace of the Legend of Momotaro—Ancient Kibi Heritage Conveying Tales of Demon Slaying” and another from Fukuyama City in Hiroshima Prefecture, which put forward “Japan’s Leading Port Town of Early-Modern Times -Tomonoura,with its Sepia Tones Enveloped in the Evening Calm of the Seto Inland Sea.” Sixty-seven Japan Heritage stories have been recognized so far.

 

Mitsunobu Nakajima from the cultural resources utilization division at the Agency for Cultural Affairs explains that the Japan Heritage project was created to recognize the value of cultural properties in local communities in greater historical and geographical contexts rather than independently.

 

“Learning the historical and cultural background of fine arts and crafts allows us to appreciate them on a deeper level,” he explains. “For instance, the knowledge that another piece of art in a distant region affected the creation of an Important Cultural Property creates a new dimension for enjoying the object. Japan Heritage calls this contextualization ‘stories of Japanese cultures and traditions.’ The key criteria for recognition include the appropriateness of the story—whether the tale is built upon traditions and customs rooted in the community’s history and climate—and whether the story’s theme clearly addresses the whole community’s unique characteristics.”

 

Nakajima says that creating and presenting these framed narratives makes it easier to strategically and effectively promote the area, both within and outside Japan. For example, the story of Misasa Town in Tottori Prefecture, which was recognized as Japan Heritage in 2015, “A Site for Purifying the Six Roots of Perception and Healing the Six Senses—Japan’s Most Dangerous National Treasure and a World-Famous Radon Hot Spring,” integrated the arduous mountain paths and steep slopes up to Nageiredo, a small Buddhist temple designated as a National Treasure, into the tale. Spreading the story overseas on social media with the help of the town’s international residents boosted the number of tourists from abroad in 2017 by 2.7 times that of 2014, before the Japan Heritage recognition.

 

The story of Kurashiki City in Okayama Prefecture, “From a Single Cotton Plant—A Textile Town Weaving Together Japan and the West” is based on its history of reclaiming land from the sea four centuries ago and raising cotton. The story shows how this textile town grew and became renowned for the quality of its products and pretty whitewashed houses, which many visitors now come to see. The city constantly promotes its local identity by suggesting model routes that showcase the town’s many interesting spots.

 

Municipalities with stories recognized as Japan Heritage receive financial support for three years and assistance from expert advisors. The Agency for Cultural Affairs also lists Japan Heritage stories in domestic and international promotion activities. Given those merits, more municipalities are expected to clamor for this recognition.

 

“Japan Heritage aims to revitalize local communities by linking cultural properties that aren’t currently connected, so the recognition process also looks at how the applicants plan to promote themselves after recognition,” Nakajima says. “Tsuwano Town in Shimane Prefecture was recognized in 2015 for their story ‘Tsuwano Then and Now: Exploring the Town of Tsuwano through the One Hundred Landscapes of Tsuwano.’ They established a guidance center to explain the story with images and panels, and offered new ways to explore the town. As a result, compared to 2014 the number of international visitors staying in Tsuwano in 2016 grew by 1.6 times.”

 

Japan Heritage sites allow you to see the links between history and culture rooted in the communities, and find new ways to experience Japan.

By Takayoshi Yamabe

 

https://www.gov-online.go.jp/eng/publicity/book/hlj/html/201902/201902_09_en.html

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The Pillow Book and the Japanese Mindset

The Pillow Book and the Japanese Mindset

“The charm of The Pillow Book derives from beautiful depictions of the four seasons by Lady Sei Shonagon, who wrote over a thousand years ago in the Heian Period (794-1185),” explains professor Etsuko Akama of Jumonji University. “Starting with the famous opening line, ‘In spring, the dawn—when the slowly paling mountain rim is tinged with red…’ she incorporates seasonality by showcasing the highlights of each season, which are carefully depicted and blended in her prose.”

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  Obligations of foreigners residing in Japan

 Duty of tax payment

Foreigners with status of residence generally have an address in Japan, and if they are eligible for work they will earn income in Japan.

In such cases, you will be required to pay income tax according to the income tax law, and you will also have to pay the resident tax to the local government with the address.

In addition, there is an obligation to pay various social insurance premiums (National / Employment Pension, Health Insurance, Long-term Care Insurance, etc.).

 

Since there is no nationality requirement for these tax payments and social insurance premiums, they are treated the same as Japanese.

Instead, you can enjoy the same administrative services and social security as Japanese.

 

 

Carrying obligation of alien registration card

 Foreigners living in Japan are obliged to register as a foreigner at a local government with an address, and must always carry a “Certificate of Foreigner Registration” issued at that time and present it as necessary. It is supposed to be a must.

This is an effective means to check if you are staying illegally.

 

In addition, due to the change of residence system, the “Certificate of Alien Registration” is abolished, and in the future, it will switch to the obligation to carry a “Resident Card”.

However, as a transitional measure, until the status of residence status renewal etc. is newly distributed, it is possible to use the current foreign resident registration card as a substitute.

 

 

Application obligation at the time of departure

 Foreigners staying in Japan with a status of residence are required to obtain the permission of the Immigration Bureau whenever they leave Japan, even temporarily.

If you leave Japan without permission, your status of residence, which had been permitted until then, will be lost.

The excuse “I just left” does not apply. . .

 

The reason is that the legal basis of the status of residence is no longer a “foreigner staying in Japan” when he goes out of the country because he is entitled to “foreigner staying in Japan”. It will end up. . .

Therefore, it is necessary to apply in advance and obtain permission in order to maintain that position.

 

As a practical matter, if you leave Japan without any application, you can not judge whether it is temporary or permanent. Storing data carefully for the life expectancy of people who intend to leave permanently will put a considerable burden on administrative costs.

 

Of course, if you leave the country without your permission, you will need to start with obtaining your status of residence when you enter the country

 

https://ameblo.jp/wani999/entry-11245909830.html

 

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Tokutei Guinou Visa – Specified Skills 2

Who qualifies for the new visa?

There are 2 new visa types being introduced: Specified Skills 1 and Specified Skills 2. Of the two, Specified Skills 1 is the more immediately accessible. Let’s look at this in more detail.

Specified Skills 2

This second visa type is a step up from Specified Skills 1 and recognizes those workers who are more highly qualified or better experienced in their field of work.

If you qualify for a Specified Skills 2 visa, then there are some additional benefits to be had.

Firstly, provided you continue working, obeying the law and paying your taxes, the visa can be renewed indefinitely, there is no limit on how long you can stay in Japan and like most other visa types, you could, in principle, apply for permanent residency after 10 years of continuous residence.

However, as this new status doesn’t exist yet, there is currently no data available to determine the likelihood of your application for permanent residence being approved.

Tokutei Guinou Visa – Specified Skills 1

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The Market that Stocks Japan’s Pantry

The Market that Stocks Japan’s Pantry

Guinness World Records recognizes the Tokyo Metropolitan Central Wholesale Market—commonly known as Tsukiji Market—as the world’s largest fish market in terms of seafood handled and produced, and the market’s intermediate wholesaling system offers quality control and attentive customer service that have no equal. Tsukiji Market supports Japanese food culture, and is the main reason people take for granted that fresh fish will always be available at the dining table.

Tsukiji Market opened in 1935 when the old fish market in Nihonbashi and the fruit and vegetable market in Kyobashi were relocated. The product lines include approximately 480 varieties of seafood and 270 varieties of fruits and vegetables, a daily volume and value amounting to over 1,779 tons and ¥1.55 billion worth of seafood, and over 1,142 tons and ¥319 million in fruits and vegetables (including eggs and pickles). The market welcomes 42,000 visitors a day (November 2002 survey), and admits about 19,000 vehicles daily. Handling everything from shipments to sales, operations run 24 hours a day, making it a market that never sleeps.

“Tsukiji Market’s greatest strength is that it isn’t a producers’ market directly connected to a particular fishing port, but rather the largest consumption market in Japan,” explains Osamu Shimazu of the Wholesales Cooperative of Tokyo Fish Market. “In general, all seafood products from every producing center can be obtained here, and it offers the best quality selection of fresh fish in all of Japan. Even if regional fishing ports are temporarily wiped out in times of natural disaster, we can always procure goods from somewhere.

“Including frozen items and processed goods, we collect cargo from all over the world, and not only high-end products—we can also provide the most suitable products to fit our customers’ budgets and needs,” Shimazu adds. “Even with the same type of fish, there are differences in how to prepare it to get the most delicious flavor out of it, whether it’s as sashimi or grilled with salt. The ability to understand that and offer a product that best fits the customer’s needs depends on the abilities of the intermediate wholesaler as a connoisseur.”

With the popularization of the Internet and an increase in customers who order products directly from regional fishing ports and fishermen, the necessity of intermediate wholesalers between buyers and sellers has come under debate, but it is these concierge-like abilities of the “connoisseur broker,” as well as his or her power to assemble wholesale cargo, that are cited as the advantages of Tsukiji Market.

“Because we are such a large market, each merchant works diligently to provide the best product, and that is a defining characteristic of Tsukiji Market,” Shimazu explains. “There are seven seafood wholesaling companies here, whereas in a regular market you would often find only one. There are over 630 intermediate wholesalers, and each provides attentive service to fulfill their customers’ needs. At every location of this system, built like a spider’s web, there are professionals checking and verifying the quality of products at Tsukiji Market. I believe that you can understand the value in that.”

The market system in place here, made possible through these intermediate wholesalers, has attracted a great deal of interest from overseas. In fact, Vietnam is reportedly considering adopting the same system. And in terms of fish exports, due to an increase in orders from Southeast Asia, Hong Kong, Taiwan and North America in recent years, the Wholesales Cooperative of Tokyo Fish Market is preparing a support system to handle and simplify the procedures as a way to reduce the burdens imposed on individual wholesalers in anticipation of the scheduled move of the market to nearby Toyosu in 2016.

“As interest in Japan rises as we approach the Tokyo Olympics in 2020, our goal is to show the world how wonderful Japanese food culture is,” Shimazu says with great enthusiasm. It’s only natural that supplying fresh, delicious fish to households and restaurants is the foundation for maintaining the importance of seafood in Japanese food culture. Since Tsukiji Market makes that possible, it can truly be called the pantry of Japan.

by RIEKO SUZUKI

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A Celebration of the Arts

A Celebration of the Arts

For Japanese students, autumn’s onset not only heralds a change in wardrobe and the brilliant colors of changing leaves but also the anticipation of a special schoolwide culture festival known as bunkasai. In contrast with the school sports festival and its emphasis on athletics, the bunkasai allows students at all levels a respite from their desk studies to give performances, present arts and crafts and pursue other creative and culturally oriented activities.

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Visa Kỹ năng đặc định

Visa Kỹ năng đặc định

 

Đặc điểm của visa kỹ năng đặc định 

  1. Có thể làm việc tối đa  5 năm (không thể được kéo dài sau 5 năm) 
  2. Người có visa kỹ năng đặc định không được bảo lãnh người thân đi cùng
  3. Người có visa kỹ năng đặc định sẽ được các tổ chức được công nhận bởi công ty tiếp nhận và bộ Tư pháp hỗ trợ nhà ở và đời sống
  4. Chúng tôi cũng lên kế hoạch để ngăn ngừa những người môi giới có hành vi thu tiền đặt cọc từ những người muốn đến Nhật làm việc theo chương trình này
  5. Để tiếp nhận một cách –hợp pháp những người muốn đến Nhật Bản làm việc, chúng tôi sẽ tuyên truyền rộng rãi cách thức đăng ký, đào tạo tiếng Nhật ở nước sở tại, và sẽ có những đề xuất với chính phủ nếu cần thiết

 

Điều kiện

 

  1. Người đã đỗ kỳ thi tay nghề tương đương và tiếng Nhật tương đương với 3 – 5 năm hoàn thành chương trình thực tập sinh kỹ năng
  2. Có khả năng hội thoại tiếng Nhật trong đời sống hàng ngày (Trình độ tiếng Nhật cấp độ N4)

Yêu cầu trình độ tiếng Nhật khác nhau tùy từng ngành 

Những người đã hoàn thành chương trình thực tập sinh kỹ năng sẽ được miễn kỳ thi tay nghề và tiếng Nhật.

Ngành nghề tiếp nhận

  1. Hộ lý

(Hỗ trợ vệ sinh cá nhân, cho ăn.. không bao gồm dịch vụ thăm tại nhà)

  1. Vệ sinh toà nhà

(Vệ sinh trong các toà nhà)

  1. Ngành sản xuất, chế biến nguyên liệu

(Đúc, dập kim loại, hàn, kim loại tấm, bảo dưỡng máy, gia công, sơn, vv 13 ngành)

  1. Chế tạo máy công nghiệp
    (18 ngành như đúc, sơn, hàn, kiểm tra máy, kim loại tấm, bảo dưỡng máy, lắp ráp điện tử, v.v.)
  2. Các ngành công nghiệp liên quan đến thông tin điện và điện tử
    (Gia công, dập, bảo trì máy, tấm kim loại, sơn, hàn, lắp ráp thiết bị điện: 13 ngành)
  3. Công nghiệp xây dựng
    (Xây dựng hình thức, làm đất, nội thất, thạch cao, viễn thông, xây dựng cốt thép, vv 11 ngành)
  4. Đóng tàu và công nghiệp hàng hải
    6 phân loại như hàn, sơn, gia công sắt
  5. Công nghiệp bảo dưỡng ô tô
    (Kiểm tra bảo dưỡng xe hàng ngày, bảo dưỡng kiểm tra định kỳ, bảo dưỡng tháo gỡ)
  6. Công nghiệp hàng không
    (Công việc hỗ trợ tiếp đất, công việc xử lý hành lý và hàng hóa, bảo dưỡng máy bay)
  7. Dịch vụ lưu trú
    (Cung cấp dịch vụ lưu trú như tiếp tân, lập kế hoạch và quan hệ công chúng, dịch vụ khách hàng và dịch vụ nhà hàng)
  8. Nông nghiệp
    (Trồng trọt, chăn nuôi nói chung)
  9. Ngư nghiệp
    (thủy sản, nuôi trồng thủy sản)
  10. Chế biến thực phẩm
    (sản xuất, chế biến thực phẩm và đồ uống ※ trừ rượu)
  11. Dịch vụ nhà hàng
    (Nấu ăn, dịch vụ khách hàng, quản lý cửa hàng, v.v.)

Chính phủ Nhật Bản có kế hoạch sử dụng khoảng 345.000 người nước ngoài trong năm cho các ngành này. Trong đó có khoảng 45% được chuyển từ thực tập sinh kỹ năng sang. 

Sự khác biệt giữa kỹ năng đặc định số 1 và số 2

Sự khác biệt giữa visa Kỹ năng đặc định số 1 và số 2 là kỹ năng đặc định số 1 có thời hạn ở Nhật tổng là 5 năm. Trong khi đó visa kỹ năng đặc định số 2 không giới hạn thời gian ở Nhật. Sự khác biệt này cũng liên quan đến việc mang theo gia đình. Visa Kỹ năng đặc định số 1 giả định rằng bạn sẽ rời khỏi Nhật sau 5 năm, do vậy bạn không thể mang theo gia đình. 

Còn Kỹ năng đặc định số 2 không giới hạn số lần gia hạn thời gian lưu trú, do vậy bạn có thể mang theo gia đình. Gia đình ở đây được hiểu là vợ/chồng và con cái, không bao gồm cha mẹ và anh chị em. Điểm này tương đồng với các loại visa lao động khác. 

Kỹ năng đặc định số 1 đòi hỏi mức kinh nghiệm và kiến thức phù hợp có thể làm việc được ngay mà không cần trải qua thêm bất kỳ lớp đào tạo nào nữa. 

Cấp độ kỹ năng của Kỹ năng đặc định số 2 là kỹ năng thuần thục. Có nghĩa là kỹ năng tích luỹ được qua nhiều năm làm việc, đạt đến mức độ lành nghề tương đương với người nước ngoài có tư cách thường trú đang làm việc trong cùng lĩnh vực chuyên môn. Ví dụ, có khả năng thực hiện công việc chuyên môn cao một cách tự chủ, độc lập hoặc với tư cách là người giám sát . 

 

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Fishery

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Fishery

No. 1 specified skills foreigners who accept in the field of fisheries are required to engage in work requiring skills that require considerable knowledge or experience, as specified in Article 1 (1) of the Order of the Specified Skills Standards Ministry, You must be mainly engaged in the work (fishery or aquaculture) described in this Schedule which requires the skills identified by passing the tests described in this Schedule.

Foreigners do not engage in fishing or aquaculture mainly, but understand the instructions of the supervisors such as the master or the chief of the fishery, or while making their own judgment under the overarching instructions of the supervisor, I am engaged in the work of aquaculture work.

In addition, as described in the field-specific operation guidelines, it is acceptable for them to be engaged in related work in which Japanese people who are engaged in the work are usually engaged.

In addition, considering the circumstances of the fishing village area where fishery production can not be expected throughout the year, such as the time of the fishery, in view of the characteristics of the fishery, the scope of the fishery related business that specific skilled foreigners can engage in is flexible. For example, the following can be assumed to be applicable to related tasks.

(Note) It is not permitted to engage solely in related business.

(Operation policy 5 (1) relations according to field: When engaged in duties of fishery)

・Inspection and replacement of fishing gear and fishing machinery

・Repair and cleaning of the ship ・Cleaning of fish storage, fishing gear storage, and barn

・Feeding of fishing boats, ice, fuel, foodstuffs, daily necessities and other operation and living materials

・Loading

・Cooking, drudgery to affect fishing

・Farming and other incidental aquaculture of harvested fish and animals

・Transportation, display, sale of in-house products

-Production using in-house products or by-products of the production as raw materials or parts of materials

・Processing and transportation / display of the products / worked products

・Sale

・Sorting and sorting of fish at fish market and landing port

・Support for the capture of fish and animals carried by passengers during experience-based fishing

・Internal and external training

(Operation policy 5 (1) relations according to field: When engaged in duties of aquaculture business)

・Inspection of fishing gear and fishing machinery

・Remodeling

・Repair of the hull

・Cleaning

・Fish storage, fishing gear storage

・Cleaning of the guardhouse

・Feed for fishing boats, ice, fuel, food, daily necessities and other operations

・Charge of life materials

・Loading

・Cleaning, disinfection, management, maintenance of machines, equipment, tools for aquaculture

・Prevention of feeding damage to farm animals such as extermination, repayment, protection nets and tensions for birds and animals

・Collection of fishery animals and animals and juvenile fish for culture and other fishery to be fed for cultured fishery animals and plants

・Transportation of in-house products

  • display

・Sale

-Production using in-house products or by-products of the production as raw materials or parts of materials

・Processing and transportation of the products / processes

  • display

・Sale

・Fish market

・Selection of catch at landing port

・Sort

・Support for the capture of fish and animals carried by passengers during experience-based fishing

・Internal and external training

Specific skills employment contracts must conform to the provisions of the Labor Standards Act (Law 49, 1948) and other labor laws, as specified in Article 1 of the Ordinance of the Ministry of Specific Skills Standards. With regard to the fishery, the provisions of the Labor Standards Law, etc. for working hours, breaks and holidays are exempted as in the case where Japanese people are engaged, but No. 1 specific skilled foreigner has a healthy and cultural life. In order to maintain the efficiency at work for a long period of time, while taking into consideration the intentions of No. 1 specific skill foreigners and referring to the standards based on the Labor Standards Law etc., appropriate to avoid excessive work hours You must manage working hours and set breaks and holidays appropriately

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Electrical and Electronics Information Industry

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Electrical and electronics information industry

It is required that the establishment where the 1st specific skill foreigner in the field of electric and electronic information related industries is active is performing any of the following industries listed in the Japanese Standard Industry Classification.

1 Middle classification 28-electronic parts, devices, electronic circuit manufacturing industry

2 Medium classification 29-electrical machinery manufacturing industry (fine classification 2922-internal combustion engine electrical equipment manufacturing industry and fine classification 2929-other industrial electrical mechanical equipment manufacturing industry (excluding for vehicles and vessels))

3 middle class 30-information communication machine equipment manufacturing industry

The fact that the industries listed in the above-mentioned Japanese Industrial Classification are conducted means that the shipments of manufactured goods, etc. occur for the items listed in the above 1 to 3 in the last one year at the place where the 1st designated skill foreigner is engaged in business. Refers to what you are doing. The product shipment value, etc. is the total of the product shipment value, the processing fee income, the shipment value of scrap waste and the amount of other income in the most recent year, and the consumption tax and liquor tax, tobacco tax, volatile oil tax and local volatilization It refers to the amount including tax.

(1) With regard to shipment of manufactured products, products manufactured using raw materials belonging to the ownership of the establishment (including those manufactured by supplying raw materials to domestic establishments of other companies) When shipped from the office.

(2) The amount of processing rental income refers to the amount received when processing or processing is added to a product or semi-finished product belonging to another company’s ownership or manufactured from the main raw materials belonging to another company’s ownership during the last year. It means the processing fee to be paid or received.

3 The amount of other income is other than the above 1 and 2 and the amount of shipment of waste (for example, resale income (purchased or received and sold as it is), repair fee income, refrigerated storage fee and surplus power of private power generation Amount of sales income, etc.).

As specified in Article 1 (1) of the Ordinance of the Ministry of Specific Skills Standards, foreign nationals who accept No. 1 specific skills accepted in the electric and electronic information related industry field should engage in work requiring skills that require considerable knowledge or experience. If you are required, you must be mainly engaged in the work described in this Schedule which requires the skills identified by the passing of the exams listed in this Schedule.

In addition, as described in the field-specific operation guidelines, it may be incidental to engage in related work in which Japanese people who are engaged in the work will normally be engaged.

In addition, for example, the following can be assumed to be applicable to related work.

(Note) It is not permitted to engage exclusively in related business.

1 Procurement and transportation of raw materials and parts

2 Front and back process work of each job type

3 Cranes, forklifts, etc. Operation work

4 Cleaning and maintenance work

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