Day in the Life of a Japanese Panko Factory Owner

A day in the life of Panko Factory Owner in Tokyo Japan and insight in the typical Japan working hours for someone who runs a panko factory. Also, you’ll see the working hours of Japan factory workers. We follow the factor owner, Sho, from morning until evening to see what his Japan work day and work life in tokyo is like as well as how he spends his time before and after work. He has a 10 minute commute to his Japanese office, which is in the factory itself. I hope you enjoy his day and the Japanese work culture in this video. 150 years ago, from the Meiji Period Japanese used sliced bread to make panko, a Japanese word PAN meaning bread, and KO meaning powder. Japanese chefs started using sliced bread as a cheaper ingredient than overseas bread crumbs commonly made from crushed biscuits or crackers. Sho is a 3rd generation owner of the NAKAYA PANKO FACTORY a family-run business started in 1948 by his grandfather. It’s the only truly Made-in-Tokyo Panko factory, as they are the onl