Cooking, traveling, photography
From 2015 to 2019, I majored in Biotechnology at university. My main subjects were Biology, Chemistry, Physics, and Mathematics. Additionally, I participated in research on the use of Aspergillus oryzae in the wine industry and co-authored a paper. The specific areas of research included the antioxidant activity of Aspergillus oryzae, optimal extraction processes, and flavor development through wine fermentation.
While advancing this research, I realized the rapid development of engineering and the importance of patents and superior manufacturing methods in the light industry. Moreover, I recognized the significance of communication in promoting these technologies to factories and consumers. Consequently, I decided to come to Japan to learn about its sophisticated marketing and promotion techniques.
Starting in April 2022, I joined the Global Communication Practice Program at the Graduate School of International Resource Management at Akita International University. I studied subjects such as International Exchange Studies, Organizational Communication, Strategic Communication, Marketing, Public Relations, and Translation Communication. My goal was to become a person with both technical expertise and communication skills, and I graduated in March 2024.
Last summer, I participated in an internship at Hotel Nikko Alivila in Okinawa. As a service staff member at the front desk, I learned about Japan's "omotenashi" culture and practiced providing a comfortable and enjoyable experience for guests. Through this experience, I noticed that while Okinawan workers were satisfied with their lives and jobs, the turnover rate was high. To explore the reasons behind this, I also interned at the staffing agency that sent me to Okinawa.
Our investigation revealed that Okinawa's wages are among the lowest in Japan, and the average marriage and childbirth ages are younger. Living on low wages while raising children early in life leads to increased living costs, making it difficult to stay in the same job for a long time. To address this issue, we attempted to introduce a tipping system. We promoted Okinawa's labor system through social media and visited restaurants and service industries to introduce the tipping system.
Additionally, I worked part-time in my school cafeteria, where I learned to provide services tailored to the needs of individuals from diverse cultural backgrounds. One-third of the students at my school were international students from various parts of the world. This experience deepened my understanding of cross-cultural communication and enhanced my communication skills.
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Cooking, traveling, photography