Other Food Manufacturing and Processing Workers X Required Skills: Temperature and Humidity Control
15 matching jobs found.
Umeboshi Pickling Worker
A profession that manufactures umeboshi by salting green plums, coloring with red shiso, sun-drying, and other processes.
Aging Worker (Butter Manufacturing)
A job responsible for the aging (maturation) process of butter, managing conditions such as temperature and humidity to stabilize flavor and quality.
Koji Worker (Miso and Soy Sauce Manufacturing)
Specialized profession that uses koji mold to produce koji from grain raw materials and handles the fermentation process for miso and soy sauce.
Koji Cooling Worker (Miso and Soy Sauce Manufacturing)
A job that inoculates steamed raw materials with koji mold, ferments them at appropriate temperature and humidity, and manufactures koji as the base for miso, soy sauce, etc.
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.
Konnyaku Manufacturing Worker
Uses konnyaku potatoes as raw material to perform processes from washing, crushing, gelling, molding, boiling, and packaging to manufacture konnyaku products.
Bleached Bean Paste Milling Worker
Food processing job that processes and manufactures bean paste (white bean paste) into powder form. Dries, pulverizes, sieves raw bean paste, and performs quality control.
Shumai Wrapper Manufacturing Worker
This occupation involves forming and processing shumai wrappers using machines or manual labor on a production line.
Soy Sauce Brewer
A profession that manufactures soy sauce using soybeans, wheat, salt, etc., through processes from koji making, moromi fermentation, pressing, and aging.