Moromi Manufacturer (Soy Sauce Production)
もろみせいぞうこう
Industry & Occupation
Classification
Summary
A job that blends moromi using koji from soybeans and wheat as raw materials, and handles management from fermentation to aging.
Description
The Moromi Manufacturer (Soy Sauce Production) is responsible for steaming soybeans and wheat, attaching koji, then mixing with brine and performing low-temperature long-term fermentation in fermentation tanks. They maintain an appropriate fermentation environment and manage the flavor and quality of soy sauce moromi through raw material formulation, temperature and humidity management, periodic stirring, and quality inspections (pH and salt concentration measurements). The fermentation period can range from several months to a year, and during the aging stage, they observe changes in flavor and determine the optimal shipping time. Hygiene management and compliance with safety standards are required, along with machine operation, record-keeping, and collaboration with other departments.
Future Outlook
Although the domestic soy sauce market is mature, the demand for brewing artisans with traditional techniques remains strong. While automation and IoT are advancing, attention to local specialties and handmade methods in small breweries is increasing, heightening the importance of skill inheritance.
Personality Traits
Good Team Player / Meticulous / Patient / Strong Sense of Responsibility
Work Style
Indoor Work / Shift Work / Standing Work / Uniform Provided / Work in Factory
Career Path
Line Operator → Moromi Manufacturer → Fermentation Process Manager → Quality Control Staff → Factory Manager
Required Skills
Hygiene Management / Machine Operation (Fermentation Tank) / Quality Inspection (pH and Salt Concentration Measurement) / Raw Material Blending / Temperature and Humidity Management
Recommended Skills
Basic Knowledge of Fermentation Engineering / Data Recording / Hygiene Management (HACCP) / IT Literacy (Production Management System) / Machine Maintenance
Aptitudes (Strengths Preferred)
| Item | Description |
|---|---|
| Attention to Detail & Accuracy | Attention to detail is necessary to not miss subtle changes in temperature, pH, salt concentration, etc. |
| Physical Stamina & Endurance | Because physical stamina is required for tasks such as transporting raw materials and prolonged standing work. |
Aptitudes (Weaknesses Acceptable)
| Item | Description |
|---|---|
| Creativity & Ideation | Because they basically adhere to the established manufacturing methods. |
Related Qualifications
- Fermented Food Manufacturing Technician (Koji Products)
- Food Hygiene Manager
Aliases
- Moromi Manufacturer
- Soy Sauce Moromi Production Staff
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