Product Manufacturing and Processing Workers (Food Products) X Personality Traits: Strong sense of responsibility

440 matching jobs found.

Steaming Worker (Miso and Soy Sauce Manufacturing)

A manufacturing job that heats soybeans and wheat with steam (steaming) to prepare raw materials suitable for the fermentation process of miso and soy sauce.

Jōshinko Manufacturing Worker

Jōshinko manufacturing workers are operators who mass-produce jōshinko through processes such as washing rice, steaming, drying, grinding, and sieving.

Johayako Flour Manufacturing Worker

Johayako flour manufacturing workers process starch raw materials (such as rice and corn) to produce high-quality powder (Johayako flour).

Shochu Koji Manufacturing Worker

This occupation involves culturing koji mold on raw materials to produce the koji essential for shochu manufacturing, while managing temperature and humidity.

Shochu distillation worker

A profession that processes fermented mash made from raw materials such as rice, barley, and sweet potatoes using distillation equipment to manufacture and quality-control shochu.

Shochu Manufacturing Worker

A job that ferments and distills raw materials such as rice koji and sweet potatoes to produce shochu. A technical position responsible for all manufacturing processes.

Shochu Moromi Manufacturing Worker

A job that handles the process of preparing shochu moromi, from raw material processing to koji making, fermentation management, and adjustments before distillation.

Soy Sauce Pressing Worker

Soy sauce pressing workers squeeze post-fermentation moromi using pressing machines to extract liquid soy sauce, performing quality control and machine operations.

Soy Sauce Canning Worker

A job that operates and manages the manufacturing line for canning soy sauce, and handles quality and hygiene management.

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.