Fermentation × Classification Details: Manufacturing, Repair, Painting, and Drafting Occupations
116 jobs found.
Katsuobushi Manufacturing Worker
A profession responsible for the entire manufacturing process of katsuobushi, from raw material processing to drying, smoking, and aging.
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.
Microbial culture worker (Pharmaceutical manufacturing)
A profession responsible for culturing and fermenting drug raw materials using microorganisms in the pharmaceutical manufacturing process.
Cream Fermentation Worker (Butter Manufacturing)
A profession that ferments cream separated from raw milk with lactic acid bacteria, manufactures butter through stirring and washing, and handles the entire process from raw material management to packaging.
Katsuobushi Shavings Manufacturer
Craftsman who manufactures katsuobushi shavings by using katsuobushi as raw material and performing boiling, smoking, fermentation, drying, and shaving processes.
Raw Material Preparer (Bread and Confectionery Manufacturing)
A job that mixes and prepares dough ingredients for bread and confectionery, forming the foundation for stable quality product manufacturing.
Koji Worker (Miso and Soy Sauce Manufacturing)
Specialized profession that uses koji mold to produce koji from grain raw materials and handles the fermentation process for miso and soy sauce.
Koji Cooling Worker (Miso and Soy Sauce Manufacturing)
A job that inoculates steamed raw materials with koji mold, ferments them at appropriate temperature and humidity, and manufactures koji as the base for miso, soy sauce, etc.
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.