Fermentation × Personality Traits: Patient
70 jobs found.
Salt-Preserved Herring Maker
A profession that processes herring by salting it to mature and preserve it as food.
Persimmon Tannin Manufacturing Worker
Traditional manufacturing occupation that uses astringent persimmons as raw material to ferment and age them into persimmon tannin, which is then processed as a natural paint or preservative and waterproofing agent.
Sweet Bread Maker
A profession primarily responsible for the manufacturing processes of sweet breads (mixing, fermentation, shaping, baking, finishing, and packaging), aiming to maintain and improve quality and productivity.
Castella manufacturing worker
A manufacturing job that handles mixing raw materials for castella, kneading and fermentation, baking, and finishing.
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.
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.