Fermentation × Classification Details: Other Food Manufacturing and Processing Workers
41 jobs found.
Vinegar Maker
A profession that ferments and ages raw materials such as grains or fruit wine with acetic acid bacteria, and manufactures vinegar through filtration and heat treatment.
Koji Maker (Miso and Soy Sauce Production)
Koji makers are specialists who produce koji, the raw material for miso and soy sauce. They ensure the quality of the fermentation process through koji mold management and temperature/humidity adjustments.
Tai Miso Maker
An occupation in factories or breweries manufacturing tai miso using soybeans, koji, and salt as raw materials, responsible for the entire process from preparation, fermentation, aging, inspection, to packaging.
Takuan Pickler
Artisan who pickles daikon radish with salt, rice bran, and seasonings, then dries and matures it to produce takuan pickles.
Tamari (溜) Soy Sauce Maker
This occupation uses soybeans as raw material, prepares moromi with brine, ferments and ages it to manufacture tamari soy sauce.
Pickle Processor
A job that manufactures and processes pickles such as salt-pickled or vinegar-pickled vegetables using vegetables and other ingredients as raw materials. Handles everything from raw material selection to pickling, fermentation management, and packaging.
Koji Extractor (Miso Manufacturing)
A job that involves extracting koji fermenting in the koji room while managing temperature and humidity, and supplying it to the next process in miso manufacturing.
Natto Maker
A manufacturing job that uses soybeans as raw material and natto bacteria to manage and perform processes from soaking to steaming, fermentation, and packaging.
Probiotic Drink Manufacturing Worker
A job that handles the manufacturing process from raw material blending to fermentation, sterilization, and filling of probiotic drinks.
Lactic Acid Bacteria Cultivator
Specialized profession that proliferates lactic acid bacteria in a sterile environment to stably supply starter cultures for yogurt, lactic acid beverages, and other fermented products.