Soy Sauce Brewer
しょうゆせいぞうこう
Industry & Occupation
Classification
Summary
A profession that manufactures soy sauce using soybeans and wheat as raw materials, from koji production, preparation, fermentation, and aging.
Description
Soy sauce brewers use soybeans and wheat as raw materials to produce koji, mix it with brine for fermentation and aging, press it, and perform heat pasteurization and adjustment to manufacture soy sauce. They handle a wide range of processes, including raw material pre-treatment, temperature and humidity control in the koji room, management in fermentation tanks, operation of presses and filtration equipment, hygiene management, and quality inspection. They are required to utilize both traditional methods and modern equipment to produce safe and stable products.
Future Outlook
While preserving traditional methods, automation and labor-saving measures are advancing. There are concerns about labor shortages due to the aging of skilled technicians, and successor training and mechanization are future challenges.
Personality Traits
Work Style
Career Path
Manufacturing Staff → Senior Manufacturing Staff → Quality Control Staff → Brewing Technician → Factory Manager
Required Skills
Fermentation Process Management / Hygiene Management / Koji Production Technology / Quality Inspection / Raw Material Selection
Recommended Skills
Basic Microbiology Knowledge / Basic Operation of Mechanical Equipment / Data Recording and Analysis
Aptitudes (Strengths Preferred)
| Item | Description |
|---|---|
| Attention to Detail & Accuracy | Because minute differences in fermentation conditions or mixing ratios affect quality. |
| Physical Stamina & Endurance | Due to frequent handling of heavy raw materials and prolonged standing work. |
Aptitudes (Weaknesses Acceptable)
| Item | Description |
|---|---|
| Creativity & Ideation | Less need for creative thinking as work follows recipes. |
Related Qualifications
- Food Hygiene Manager
Aliases
- Soy Sauce Artisan
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