Fermentation × Career Path: Manufacturing Staff
10 jobs found.
Karebushi Manufacturing Worker
Specialized profession that manufactures katsuobushi (karebushi) through processes from raw material pretreatment, smoking, sun drying, and fermentation. Uses traditional techniques to produce high-quality dashi ingredients.
Koji Manufacturing Worker (Liquor Manufacturing)
Specialized profession that propagates koji mold on rice and manufactures and manages koji, the foundation of sake brewing.
Koji Manufacturing Worker (Not Elsewhere Classified)
A food manufacturing technical position that manages the entire process from washing, steaming, and inoculation to culturing and drying to propagate koji mold on rice or barley.
Yeast and Koji Manufacturing Worker
A job that cultivates microorganisms such as yeast and koji bacteria to manufacture yeast and koji used as raw materials for food processing.
Distilled Spirits Manufacturing Worker
A profession that manufactures distilled spirits such as whiskey and shochu by fermenting and distilling grains, fruits, and other raw materials.
Shokupan Manufacturing Worker
A manufacturing job responsible for dough mixing, fermentation, baking, slicing, and packaging of shokupan. Manages quality and efficiency at mass production sites to produce stable products.
Seed Confectionery Maker
A profession that measures and mixes raw materials such as flour, sugar, and eggs to manufacture the dough (base) for confectionery.
Delicacy Manufacturing Worker (Seafood)
An occupation that manufactures delicacies such as squid shiokara, dried fish, and smoked products using seafood as raw materials.
Bread and Confectionery Maker
A profession responsible for the entire manufacturing process of bread and baked goods, from raw material selection to fermentation, shaping, baking, and packaging.
Miso Preparation Worker
A profession that prepares miso using soybeans, koji, and salt as raw materials, and handles fermentation management and quality control.