Product Manufacturing and Processing Workers (Food Products) X Keywords: Koji

36 matching jobs found.

Oil Press Worker (Soy Sauce Production)

A manufacturing job that uses soybeans and wheat as raw materials, presses out the fermented soy sauce, performs filtration and heat treatment to maintain product quality.

Brewery Assistant (Sake Brewing)

Primarily assists in each process of sake brewing under the instructions of brewery workers or master brewers.

Sake Brewer

A manufacturing technical position that polishes raw rice, makes koji, prepares shubo and moromi, manages fermentation, and brews sake.

Shochu Brewing Worker

Manufacturing job responsible for the entire shochu preparation process from raw material processing to koji making, fermentation, and distillation, managing product flavor and quality.

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 Koji Worker

A profession that inoculates soybeans or wheat with seed koji, manufactures koji in an optimal temperature and humidity environment, and supplies the raw materials that form the foundation of soy sauce production.

Soy Sauce Preparation Worker

This occupation involves preparing raw materials such as soybeans and wheat, fermenting and aging them to produce soy sauce.

Soy Sauce Pressing Worker

Food manufacturing job that presses fermented moromi to extract soy sauce.

Soy Sauce Brewer

A profession that manufactures soy sauce using soybeans, wheat, salt, etc., through processes from koji making, moromi fermentation, pressing, and aging.

Soy Sauce Refining Worker

A job that manufactures soy sauce products using soybeans and wheat as raw materials, from koji production and blending through fermentation and aging.