Other Food Manufacturing and Processing Workers X Keywords: Koji

21 matching jobs found.

Yeast Tank Worker (Soy Sauce Manufacturing)

A manufacturing worker responsible for adding raw materials such as brine and koji to fermentation tanks in the soy sauce preparation process, and monitoring and managing the fermentation process.

Stirring Worker (Soy Sauce Manufacturing)

A job that involves uniformly stirring moromi (a mixture of soybeans, wheat, koji, and saltwater) inside manufacturing tanks to promote fermentation and aging, while managing quality.

Stirring Worker (Miso Manufacturing)

A job that mixes and stirs soybeans, koji, salt, etc., in the miso manufacturing process and manages fermentation conditions.

Koji Manufacturing Worker (Not Elsewhere Classified)

A food manufacturing technical position that manages the entire process from washing, steaming, and inoculation to culturing and drying to propagate koji mold on rice or barley.

Yeast and Koji Manufacturing Worker

A job that cultivates microorganisms such as yeast and koji bacteria to manufacture yeast and koji used as raw materials for food processing.

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.

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.