Bean Koji Worker (Miso and Soy Sauce Manufacturing)
まめこうじこう
Industry & Occupation
Classification
Summary
A skilled trade that cultivates koji mold on soybeans to produce bean koji, the raw material for miso and soy sauce.
Description
Bean koji workers steam and cool washed and soaked soybeans, inoculate them with koji mold (Aspergillus oryzae), and ferment them in a dedicated koji room by maintaining specific temperature and humidity. They closely observe the fermentation status, perform mixing by hand or machine, and conduct cultivation for a predetermined time (about 40 hours). They perform quality inspections, yield management, hygiene management records, and in case of abnormal fermentation, investigate the cause and take measures. The manufactured bean koji is handed over to the miso or soy sauce manufacturing process.
Future Outlook
While there are concerns about a shortage of workers due to declining birthrate and aging population, demand for traditional seasonings remains stable. Introduction of automation and labor-saving technologies is expected to advance.
Personality Traits
Good Team Player / Meticulous / Patient / Strong Sense of Responsibility
Work Style
Career Path
Manufacturing Staff (Apprentice) → Bean Koji Worker → Manufacturing Supervisor → Quality Control Staff → Factory Manager / Fermentation Technician
Required Skills
Fermentation Quality Management / Hygiene Management / Raw Material Selection Technique / Record and Document Management / Temperature and Humidity Management
Recommended Skills
Basic Knowledge of Microbiology / Equipment Maintenance / Hygiene Management Methods (HACCP) / Microbial Contamination Measures
Aptitudes (Strengths Preferred)
| Item | Description |
|---|---|
| Attention to Detail & Accuracy | Because missing subtle changes in temperature and humidity affects quality. |
| Physical Stamina & Endurance | Because physical endurance is required for tasks such as transporting beans and long hours of standing work. |
| Problem Solving | Because it is necessary to identify the cause and take action in case of fermentation abnormalities. |
Aptitudes (Weaknesses Acceptable)
| Item | Description |
|---|---|
| Creativity & Ideation | Creativity is not particularly needed as raw materials and fermentation processes follow regulations. |
Related Qualifications
- Food Hygiene Manager
Related Jobs
- Brewing Technician
- Food Processing Technician
- Koji Manufacturing Worker
- Miso Manufacturing Worker
- Soy Sauce Manufacturing Worker