Seed Koji Worker (Not Elsewhere Classified)
たねこうじこう
Industry & Occupation
Classification
Summary
A profession that manufactures and cultures seed koji using koji mold, supplying seed koji as the raw material for fermented foods such as miso, soy sauce, and sake.
Description
Seed koji workers are specialists who aseptically culture koji mold and manufacture seed koji while strictly managing temperature and humidity. After preparing the medium, inoculation, and incubation in the culture room, they appropriately dry, pulverize, and prepare it, perform quality inspections, and then package and ship. Cleaning and sterilization of production lines, prevention of foreign matter contamination, and other hygiene management tasks are important. They bear the responsibility of stably supplying seed koji while addressing microbial culturing troubles.
Future Outlook
Demand is expected to remain stable due to the expansion of the fermented food market and development of high value-added products. With the introduction of automation technologies, there is a trend toward requiring more advanced skills.
Personality Traits
Cautious / Hygiene-conscious / Meticulous / Patient / Strong sense of responsibility
Work Style
Factory Employment / Hygiene Management / Shifts / Standing Work
Career Path
Manufacturing Operator → Seed Koji Staff → Process Manager → Production Engineer → Quality Control Staff → Manufacturing Supervisor
Required Skills
Aseptic Operation / Cleaning and Sterilization / Microbial Culturing / Quality Management (Analysis) / Record Management / Temperature and Humidity Management
Recommended Skills
Data Recording and Analysis / Hygiene Management Knowledge / Microbial Inspection / Process Improvement (QC Techniques)
Aptitudes (Strengths Preferred)
| Item | Description |
|---|---|
| Attention to Detail & Accuracy | To prevent contamination and foreign matter intrusion. |
| Physical Stamina & Endurance | Due to frequent handling of heavy materials and prolonged standing work. |
| Problem Solving | Cause analysis and countermeasures are needed during culturing troubles. |
Related Qualifications
- Food Hygiene Supervisor
Aliases
- Seed Koji Artisan
Related Jobs
- Miso Production Worker
- Sake Brewing Artisan
- Soy Sauce Production Worker