Fermentation Technician × Weaknesses: Creativity & Ideation
Jobs Following Established Methods Rather Than Ideation
This collection features jobs that may suit those who prefer to work following established methods and procedures rather than ideation.
While creativity manifests in various ways, not all jobs constantly require new ideas. Rather, many jobs value accurately executing established methods and maintaining consistent quality. Additionally, carefully preserving and continuing good existing methods is an important contribution.
What matters is finding an environment that matches your working style. Producing steady results in stable environments is also a valuable strength. The jobs introduced here offer possibilities to leverage such stability and reliability.
7 jobs found.
Yeast Cultivator
Specialized professional who mass-cultures yeast under aseptic conditions to support the production processes of fermented foods such as bread and beer.
Tamari (溜) Soy Sauce Maker
This occupation uses soybeans as raw material, prepares moromi with brine, ferments and ages it to manufacture tamari soy sauce.
Koji Extractor (Miso Manufacturing)
A job that involves extracting koji fermenting in the koji room while managing temperature and humidity, and supplying it to the next process in miso manufacturing.
Lactic Acid Bacteria Cultivator
Specialized profession that proliferates lactic acid bacteria in a sterile environment to stably supply starter cultures for yogurt, lactic acid beverages, and other fermented products.
Miso Koji Producer
A profession that produces koji, the raw material for miso and soy sauce, and manages fermentation and aging processes.
Moromi Manufacturer (Excluding Soy Sauce and Liquor Production)
This occupation involves manufacturing moromi used in foods other than soy sauce and liquor, from raw material preparation through fermentation management to quality inspection.
Moromi Manufacturer (Soy Sauce Production)
A job that blends moromi using koji from soybeans and wheat as raw materials, and handles management from fermentation to aging.