Soy Sauce Manufacturing Technician
しょうゆせいぞうぎじゅつしゃ
Industry & Occupation
Classification
- Major : Research and Technical Occupations
- Middle : Manufacturing Engineers
- Minor : Food Manufacturing Engineers
Summary
A profession that manages and executes the entire soy sauce manufacturing process, from raw material processing such as soybeans, wheat, and koji, to fermentation, aging, and quality inspection, from a technical perspective.
Description
Soy sauce manufacturing technicians handle a series of manufacturing processes from washing and steaming soybeans and wheat, koji making, moromi preparation, fermentation and aging, pressing, heating or pasteurization, filtration, filling, and packaging. They manage fermentation temperature, pH, and salt concentration while thoroughly conducting quality tests and hygiene management. They operate equipment suited to the scale, from traditional wooden barrel methods to modern tank methods, maintaining product flavor and safety. They make adjustments and improvements in response to seasonal variations and individual differences in raw materials, pursuing efficient and stable production.
Future Outlook
Demand is stable due to the popularity of Japanese cuisine and the traditional food boom both domestically and internationally. The adoption of manufacturing efficiency improvements and quality control technologies using IoT and AI is progressing, and demand for overseas production technology support accompanying export expansion is also on the rise.
Personality Traits
Has a delicate touch / Has a strong sense of responsibility / Has curiosity or an inquiring mind / Has patience
Work Style
Factory work / On-site training / Shift work / Standing work
Career Path
Soy Sauce Manufacturing Staff → Soy Sauce Brewing Technician → Quality Control Manager → Factory Manager → Production Management Manager
Required Skills
Fermentation Technology / Hygiene Management / Quality Inspection (pH and Salt Concentration Measurement) / Stirrer and Heating Equipment Operation / Temperature and Humidity Management
Recommended Skills
Data Analysis / HACCP・ISO22000 Knowledge / Measurement Equipment Operation / PLC Control
Aptitudes (Strengths Preferred)
| Item | Description |
|---|---|
| Attention to Detail & Accuracy | Because it is necessary to not miss subtle flavor or temperature changes. |
| Physical Stamina & Endurance | Because there is a lot of physical labor such as transporting raw materials and cleaning vats. |
| Planning & Organization | To accurately manage the fermentation period of yeast and production schedules. |
Related Qualifications
- Food Hygiene Manager
- Soy Sauce Manufacturing Skills Technician
Aliases
- Soy Sauce Artisan
- Soy Sauce Manufacturing Artisan
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