Aging × Personality Traits: Patient
31 jobs found.
Namari-bushi Manufacturer
Namari-bushi manufacturers primarily use katsuo (bonito) as raw material and produce namari-bushi through processes such as pretreatment, heating, smoking, and drying.
Narazuke Producer
A profession that produces Narazuke by pickling gourds and melons in salt, sake lees, etc., and fermenting and aging them.
Nukazuke Worker
A profession that pickles vegetables in a rice bran bed made from rice bran, ferments and ages them to produce and manage nukazuke.
Cigar Manufacturing Worker
A job that involves selecting, fermenting, and drying tobacco leaves, rolling cigars by hand or machine, and performing aging and inspection.
Winemaker
A profession that produces wine by fermenting and aging grapes as raw material. Responsible for everything from receiving raw materials, brewing, aging, quality control, to bottling.
Tuna Katsuobushi Maker
A job that manufactures tuna katsuobushi through processes such as salting, heating, drying, and aging using tuna as the raw material.
Bean miso manufacturing worker
Artisan who manufactures bean miso using soybean koji and salt as raw materials. Handles processes such as steaming, koji attachment, salting, fermentation, and aging, and manages quality and hygiene.
Miso Pickling Worker (Vegetables)
A job that involves pickling vegetables in miso bed and managing fermentation and aging to produce pickles.
Muro Worker (Soy Sauce Production)
Muro Worker (Soy Sauce Production) manages fermentation conditions in koji and moromi aging rooms to maintain product quality.
Moromi Manufacturer (Soy Sauce Production)
A job that blends moromi using koji from soybeans and wheat as raw materials, and handles management from fermentation to aging.