Manufacturing Manager × Keywords: Soybeans
13 jobs found.
Atsuage Manufacturing Worker
A food manufacturing occupation that produces tofu from soybeans and processes it into thick fried tofu (atsuage).
Aburaage and Namaage Manufacturing Worker
Occupation that processes tofu from soybeans as raw material, removes moisture, and then deep-fries it in oil to manufacture aburaage and namaage.
Stirring Worker (Miso Manufacturing)
A job that mixes and stirs soybeans, koji, salt, etc., in the miso manufacturing process and manages fermentation conditions.
Salad Oil Manufacturing Worker
A profession that manufactures edible oil through processes such as pressing, extraction, refining, and deodorization from raw materials like soybeans and rapeseed.
Filled Tofu Manufacturing Equipment Operator
A filled tofu manufacturing equipment operator operates and monitors machinery that quantitatively fills tofu into packaging containers, maintaining product quality and process stability.
Soy Sauce Raw Material Worker
Soy sauce raw material workers wash, soak, steam and boil raw materials such as soybeans and wheat for soy sauce production, and perform blending and preparation tasks. They thoroughly manage quality and hygiene to properly prepare raw materials before handing them over to the fermentation process.
Soy Sauce Preparation Worker
This occupation involves preparing raw materials such as soybeans and wheat, fermenting and aging them to produce soy sauce.
Immersion Worker (Miso and Soy Sauce Manufacturing)
Worker who handles the pre-fermentation process for miso and soy sauce by loading soybeans and raw materials into immersion tanks and managing temperature and moisture. Contributes to quality stability through equipment operation and hygiene management.
Natto Maker
A manufacturing job that uses soybeans as raw material and natto bacteria to manage and perform processes from soaking to steaming, fermentation, and packaging.
Natto Production Equipment Operator
A job responsible for machine operation and hygiene management from raw material preparation to fermentation management and packaging in the natto manufacturing process.