Namemiso Manufacturing Worker
なめみそせいぞうこう
Industry & Occupation
Classification
Summary
A job that manufactures namemiso with a smooth texture using soybeans, koji, and salt as raw materials.
Description
Namemiso manufacturing workers are specialists who boil soybeans to maturity, blend them with koji and salt, and then ferment and age them to produce namemiso with a smooth texture. They are responsible for raw material selection, pre-processing, management of fermentation temperature and humidity, processing operations such as stirring, and quality inspections. Process management skills are required to comply with sanitation management and food safety standards while mass-producing stable products. In factories, they work in teams, and the work includes physically demanding tasks such as line operations and handling large containers.
Future Outlook
With the rise in health consciousness, interest in fermented foods is increasing, and stable demand is expected. Expansion of exports to overseas markets is also anticipated.
Personality Traits
Meticulous / Physically fit / Strong sense of responsibility
Work Style
Career Path
Namemiso Manufacturing Apprentice → Namemiso Manufacturing Worker → Line Leader → Production Management → Quality Control Manager → Factory Manager
Required Skills
Fermentation Process Management / Hygiene Management / Quality Inspection / Temperature and Humidity Control / Weighing and Mixing Raw Materials
Recommended Skills
Aptitudes (Strengths Preferred)
| Item | Description |
|---|---|
| Attention to Detail & Accuracy | High accuracy is needed for managing raw material ratios and fermentation conditions. |
| Physical Stamina & Endurance | Many physically demanding tasks such as transporting heavy objects and prolonged standing work. |
Aptitudes (Weaknesses Acceptable)
| Item | Description |
|---|---|
| Creativity & Ideation | Recipes and procedures are established, requiring accurate work more than original ideas. |
Related Qualifications
- Food Hygiene Manager
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