Soy Sauce Koji Worker
しょうゆこうじこう
Industry & Occupation
Classification
Summary
A profession that inoculates soybeans or wheat with seed koji, manufactures koji in an optimal temperature and humidity environment, and supplies the raw materials that form the foundation of soy sauce production.
Description
Soy sauce koji workers are responsible for the first process in soy sauce production, which is koji manufacturing. They inoculate cooled steamed soybeans or wheat with seed koji and cultivate the koji over several tens of hours in a fermentation room while precisely adjusting temperature and humidity. They thoroughly manage temperature, cleaning, and disinfection at each step, conduct quality inspections, and produce high-quality koji. In addition to work on the production line, they manage microorganisms, investigate causes and implement improvements in case of abnormalities, comply with hygiene management, and support stable production.
Future Outlook
Due to the health-oriented trend in fermented foods and the growing popularity of Japanese cuisine both domestically and internationally, quality control is emphasized. While automation and labor reduction progress, demand remains stable in small-scale breweries that utilize artisan skills.
Personality Traits
Work Style
Factory Work / Shift Work / Standing Work / Temperature Management
Career Path
Line Worker → Koji Manufacturing Supervisor → Quality Manager → Manufacturing Department Manager
Required Skills
Fermentation Process Management / Hygiene Management and Cleaning / Koji Mold Handling / Temperature and Humidity Management
Recommended Skills
Basic Microbiology Knowledge / Data Recording and Analysis / Hygiene Management / Quality Control
Aptitudes (Strengths Preferred)
| Item | Description |
|---|---|
| Attention to Detail & Accuracy | Because it is necessary to accurately manage temperature and humidity and detect abnormalities early. |
| Physical Stamina & Endurance | Because there is a lot of carrying heavy steamed rice and work in high-temperature, high-humidity environments. |
| Problem Solving | Because it is necessary to analyze the causes of troubles during the fermentation process and implement improvement measures. |
Related Qualifications
- Food Hygiene Supervisor
Aliases
- Koji Manufacturing Worker
- Soy Sauce Koji Artisan
Related Jobs
- Miso Koji Worker
- Sake Brewer
- Soy Sauce Manufacturer