Muro Worker (Soy Sauce Production)
むろさぎょういん（しょうゆせいぞう）
Industry & Occupation
Classification
Summary
Muro Worker (Soy Sauce Production) manages fermentation conditions in koji and moromi aging rooms to maintain product quality.
Description
The Muro Worker (Soy Sauce Production) handles fermentation management and quality maintenance in the muro (fermentation room) from koji production through moromi aging to the pasteurization process. After raw material blending, koji is loaded into the room, and fermentation status is observed and recorded using thermohygrometers and sample collection. During the aging period, moromi is periodically transferred and stirred to promote uniform fermentation. Finally, pasteurization temperature is managed, and it is passed on to the filtration and pressing processes. Hygiene management and equipment inspections are also crucial, with work conducted in compliance with factory safety and hygiene standards.
Future Outlook
Stable demand is expected due to increasing demand for fermented foods domestically and internationally. In the future, the introduction of temperature and humidity management systems using IoT and automation technologies will advance, placing greater emphasis on specialized knowledge and data analysis skills.
Personality Traits
Attentive / Good Team Player / Patient / Strong Sense of Responsibility
Work Style
Factory Work / Indoor Work / Shift Work / Standing Work / Wearing Protective Gear
Career Path
Room Leader Assistant → Room Leader (Soy Sauce Production Supervisor) → Manufacturing Manager → Quality Assurance Staff → Factory Manager
Required Skills
Hygiene Management / Koji Fermentation Management / Observation of Fermentation Process / Thermohygrometry
Recommended Skills
Food Hygiene Knowledge / Forklift Operation Skills / Quality Control Techniques (QC) / Understanding of JAS Standards
Aptitudes (Strengths Preferred)
| Item | Description |
|---|---|
| Attention to Detail & Accuracy | To finely manage temperature, humidity, and fermentation status to maintain product quality. |
| Physical Stamina & Endurance | Physical strength is required for transporting raw materials and products, indoor work, etc. |
Aptitudes (Weaknesses Acceptable)
| Item | Description |
|---|---|
| Creativity & Ideation | Work mainly follows prescribed procedures, with little spontaneous idea generation. |
Related Qualifications
- Brewing Technician (Grade 2-3)
- Food Hygiene Manager
Aliases
- Koji Room Worker
- Soy Sauce Muro Worker
- Soy Sauce Production Worker
Related Jobs
- Koji Production Worker
- Miso Production Worker
- Soy Sauce Filtration Worker
- Soy Sauce Production Manager