Miso Manufacturing Worker
みそせいぞうこう
Industry & Occupation
Classification
Summary
A job that manufactures miso through fermentation and aging processes using soybeans, koji, salt, etc. as raw materials.
Description
Miso manufacturing workers are responsible for a series of manufacturing processes including soaking and steaming soybeans, making koji, mixing raw materials (blended miso), fermentation and aging management, crumbling work, filling and packaging, and quality inspection. Since management of fermentation bacteria, temperature and humidity adjustments, and hygiene management directly impact quality, strict procedures and a clean working environment are required. They combine machine operations and manual labor on the production line, with management tailored to different recipes and aging periods for each product.
Future Outlook
Demand is progressing stably due to health consciousness and the fermented food boom. There is also a trend toward introducing automation and labor-saving technologies.
Personality Traits
Work Style
Career Path
Manufacturing Operator → Line Supervisor → Manufacturing Manager → Factory Manager → Product Development Staff
Required Skills
Fermentation and Aging Management / Hygiene Management / Koji Production Technology / Soybean Processing / Temperature and Humidity Management
Recommended Skills
Hygiene Management Qualification / Improvement Activities / Machine Operation (Filling and Packaging) / Quality Inspection
Aptitudes (Strengths Preferred)
| Item | Description |
|---|---|
| Attention to Detail & Accuracy | Essential for microbial management and quality stability. |
| Physical Stamina & Endurance | Due to frequent heavy raw material handling and long hours of standing work. |
Aptitudes (Weaknesses Acceptable)
| Item | Description |
|---|---|
| Creativity & Ideation | Creativity is relatively low because the manufacturing process is standardized. |
Related Qualifications
- Brewing Technician
- Food Hygiene Supervisor
Aliases
- Miso Manufacturing Worker
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