Tamari (溜) Soy Sauce Maker
たまりしょうゆせいぞうこう
Industry & Occupation
Classification
Summary
This occupation uses soybeans as raw material, prepares moromi with brine, ferments and ages it to manufacture tamari soy sauce.
Description
Tamari soy sauce makers start by steaming soybeans, inoculating with koji mold to make soybean koji, and mixing with brine to prepare moromi. They then manage temperature and humidity for fermentation and aging, and after a certain period, press the moromi to recover the liquid. The obtained tamari soy sauce is filtered, transferred to storage tanks for further aging, and then filled, packaged, and shipped. Throughout the manufacturing process, quality inspections (sensory, physicochemical), and hygiene management (GMP, HACCP) are thoroughly implemented. Adjustments based on seasons or raw material conditions, and the integration of traditional techniques with automation technology are required.
Future Outlook
While there are challenges in inheriting traditional manufacturing methods and a shortage of successors, demand is stable or expanding due to rising health consciousness and development of high-value-added products. Efficiency improvements are possible through the introduction of IoT and automated controls.
Personality Traits
Meticulous / Physically Fit / Strong Sense of Responsibility
Work Style
Factory Work / Full-time / Shift Work / Standing Work / Uniform Provided
Career Path
Manufacturing Assistant → Manufacturing Operator → Fermentation Technician → Line Leader → Factory Manager
Required Skills
Fermentation Control / Hygiene Management (GMP) / Machine Operation / Quality Inspection (Physicochemical and Sensory) / Raw Material Mixing
Recommended Skills
Basic Microbiology Knowledge / Data Analysis / HACCP / Machine Maintenance
Aptitudes (Strengths Preferred)
| Item | Description |
|---|---|
| Attention to Detail & Accuracy | Because mistakes in managing fermentation or aging processes directly affect quality. |
| Physical Stamina & Endurance | Due to handling heavy raw materials like soybeans and prolonged standing work. |
Aptitudes (Weaknesses Acceptable)
| Item | Description |
|---|---|
| Creativity & Ideation | Because the process requires strict adherence to prescribed procedures. |
Related Qualifications
- Food Hygiene Manager
Related Jobs
- Fermented Food Manufacturer
- Miso Maker
- Soy Sauce Maker