Koji Worker (Miso and Soy Sauce Manufacturing)
こうじこう（みそ・しょうゆせいぞう）
Industry & Occupation
Classification
Summary
Specialized profession that uses koji mold to produce koji from grain raw materials and handles the fermentation process for miso and soy sauce.
Description
Koji workers inoculate grains such as soybeans and wheat with koji mold and cultivate them under appropriate temperature and humidity conditions. During cultivation, they manage temperature, perform stirring, steam treatment, etc., to maintain koji quality. The resulting koji serves as the foundation for miso and soy sauce production and greatly contributes to the fermentation process and flavor, requiring strict quality inspections and hygiene management.
Future Outlook
Demand remains stable due to health consciousness and the fermented food boom. Advances in automation and mechanization require advanced quality management skills.
Personality Traits
Work Style
Career Path
Manufacturing Operator → Leader (Process Management) → Quality Control Staff → Manufacturing Department Manager
Required Skills
Hygiene Management / Microbial Culture Management / Quality Inspection / Temperature and Humidity Control
Recommended Skills
Basic Knowledge of Fermentation Engineering / Data Recording and Analysis / Hygiene Management / Microbiology Knowledge
Aptitudes (Strengths Preferred)
| Item | Description |
|---|---|
| Attention to Detail & Accuracy | Because accuracy in microbial management and temperature/humidity control is crucial. |
| Learning Agility & Knowledge Acquisition | Because learning about microbial characteristics and optimization of fermentation conditions is required. |
Aptitudes (Weaknesses Acceptable)
| Item | Description |
|---|---|
| Numerical & Quantitative Analysis | Because advanced quantitative analysis is minimal. |
Related Qualifications
- Fermented Food Manufacturing Technician
- Food Hygiene Manager
Aliases
- Koji Maker
- Koji Master
Related Jobs
- Fermentation Technician
- Miso Manufacturer
- Soy Sauce Manufacturer