Tai Miso Maker
たいみそせいぞうこう
Industry & Occupation
Classification
Summary
An occupation in factories or breweries manufacturing tai miso using soybeans, koji, and salt as raw materials, responsible for the entire process from preparation, fermentation, aging, inspection, to packaging.
Description
The tai miso maker is a specialist responsible for the manufacturing process of miso blended with sea bream flesh. They handle raw material selection and weighing, soaking and heat processing of rice koji and soybeans, mixing and preparation with sea bream flesh, temperature and humidity management in fermentation tanks, and quality inspections during the aging period. They conduct physicochemical and sensory inspections toward productization, and also manage packaging, label affixing, and shipping preparation. Factory or brewery hygiene management and compliance with safety standards are required.
Future Outlook
Demand for health-oriented fermented foods is increasing both domestically and internationally, requiring the inheritance of traditional miso manufacturing techniques and the development of high-quality, value-added products. With the introduction of automation, labor-saving measures, and quality management technologies, more specialized knowledge and skills will be needed.
Personality Traits
Hygiene-conscious / Meticulous / Patient / Strong sense of responsibility
Work Style
Indoor / Shift / Standing work / Team work
Career Path
Manufacturing Operator → Lead Operator/Section Chief → Quality Control Staff → Manufacturing Department Manager (Assistant Factory Manager) → Factory Manager
Required Skills
Fermentation Process Management / Food Hygiene Management / Material Weighing and Formulation / Quality Inspection (Physicochemical and Sensory) / Temperature and Humidity Management
Recommended Skills
Basic Nutritional Knowledge / Food Manufacturing Process Improvement / Machine Operation (Stirring Machine and Filling Machine) / Microbiology Knowledge
Aptitudes (Strengths Preferred)
| Item | Description |
|---|---|
| Attention to Detail & Accuracy | Because detailed management of microbial fermentation, temperature control, etc., directly affects quality. |
| Physical Stamina & Endurance | Due to handling heavy soybean bags and prolonged standing work. |
Aptitudes (Weaknesses Acceptable)
| Item | Description |
|---|---|
| Creativity & Ideation | Because work is mainly performed following prescribed procedures. |
| Numerical & Quantitative Analysis | Because complex mathematical analysis is not required. |
Related Qualifications
- Brewing Technician
- Food Hygiene Supervisor
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