Fermentation Management × Classification Details: Other Food Manufacturing and Processing Workers
9 jobs found.
Stirring Worker (Miso Manufacturing)
A job that mixes and stirs soybeans, koji, salt, etc., in the miso manufacturing process and manages fermentation conditions.
White Soy Sauce Manufacturing Worker
A job that manufactures white soy sauce using soybeans and wheat as raw materials. Responsible for a series of manufacturing processes from raw material blending to fermentation and aging management, filtration, filling, and quality inspection.
Seed Koji Worker (Not Elsewhere Classified)
A profession that manufactures and cultures seed koji using koji mold, supplying seed koji as the raw material for fermented foods such as miso, soy sauce, and sake.
Seed Koji Maker (Miso Manufacturing)
Seed Koji Makers are specialists who produce the koji essential for miso manufacturing. They propagate koji mold on steamed raw materials and manage temperature and humidity to stably supply high-quality koji.
Pickle Artisan (Vegetables)
A profession that manufactures and processes pickles using vegetables as raw materials through diverse methods such as salt pickling, vinegar pickling, rice bran pickling, and more.
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.
Miso Koji Producer
A profession that produces koji, the raw material for miso and soy sauce, and manages fermentation and aging processes.
Moromi Soy Sauce Maker
Food manufacturing worker who produces soy sauce moromi using moromi as the raw material.
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.