Fermentation Management × Personality Traits: Patient
11 jobs found.
Kakiyama Manufacturing Worker
Worker who blends raw materials for bread and confectionery and handles the entire manufacturing process from dough making to forming, baking, and packaging.
Stirring Worker (Miso Manufacturing)
A job that mixes and stirs soybeans, koji, salt, etc., in the miso manufacturing process and manages fermentation conditions.
Brewery Worker
A profession in sake breweries responsible for the manufacturing processes of sake, shochu, etc., from raw material processing to fermentation, pressing, and storage.
Compost Plant Operator (Compost Production)
A job that ferments and matures organic waste such as food scraps and agricultural residues in a compost plant to produce and manage compost.
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.
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.
Miso Manufacturing Equipment Operator
Miso manufacturing equipment operators operate various equipment used in the production of miso, a fermented food, and manage the production process and quality.
Moromi Soy Sauce Maker
Food manufacturing worker who produces soy sauce moromi using moromi as the raw material.