Koji Manufacturing Worker (Not Elsewhere Classified)
こうじせいぞうこう
Industry & Occupation
Classification
Summary
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.
Description
Koji manufacturing workers handle the process of washing and soaking rice or barley, then steaming it, attaching seed koji (koji mold), and culturing it. They finely adjust the temperature and humidity in the culturing room and monitor the growth of the mold. After a specified time, they dry or cool to stop fermentation, and conduct final quality inspections and foreign matter removal. They thoroughly manage hygiene throughout the entire manufacturing process, keep records for quality assurance. Handling raw materials, machine maintenance, and packaging work are also included; while it involves physical burden, it is a specialized job supporting traditional technology.
Future Outlook
Domestic demand for fermented foods is stable, and demand for personnel with traditional skills will continue. While automation and mechanization are advancing, artisans' experience is required for subtle quality adjustments. Successor shortage is an issue.
Personality Traits
Cooperative / Meticulous / Patient / Strong Sense of Responsibility
Work Style
Factory Work / Heavy Equipment Handling / Indoor Work / Shift Work / Standing Work
Career Path
Manufacturing Staff → Line Leader → Manufacturing Manager → Quality Control Staff → Factory Manager
Required Skills
Fermentation Process Operation / Hygiene Management / Raw Material Processing / Temperature and Humidity Control
Recommended Skills
Data Recording / Hygiene Management Knowledge / Machine Maintenance / Quality Control Methods (HACCP)
Aptitudes (Strengths Preferred)
| Item | Description |
|---|---|
| Attention to Detail & Accuracy | Because subtle changes in temperature and humidity affect quality. |
| Physical Stamina & Endurance | Because there is a lot of carrying raw materials and standing work for long hours, requiring physical stamina. |
Aptitudes (Weaknesses Acceptable)
| Item | Description |
|---|---|
| Creativity & Ideation | Because the processes are standardized, and adherence to procedures is emphasized over creativity. |
| Numerical & Quantitative Analysis | Mainly weighing tasks, no need for advanced mathematical analysis. |
Related Qualifications
- Food Hygiene Manager
Aliases
- Koji Craftsman
- Koji Maker
- Koji Shop
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