Fermentation × Required Skills: Hygiene Management
60 jobs found.
Soy Sauce Pressing Worker
Soy sauce pressing workers squeeze post-fermentation moromi using pressing machines to extract liquid soy sauce, performing quality control and machine operations.
Soy Sauce Preparation Worker
This occupation involves preparing raw materials such as soybeans and wheat, fermenting and aging them to produce soy sauce.
Soy Sauce Brewer
A profession that manufactures soy sauce using soybeans, wheat, salt, etc., through processes from koji making, moromi fermentation, pressing, and aging.
Soy Sauce Refining Worker
A job that manufactures soy sauce products using soybeans and wheat as raw materials, from koji production and blending through fermentation and aging.
Soy Sauce Brewer
A profession that manufactures soy sauce using soybeans and wheat as raw materials, from koji production, preparation, fermentation, and aging.
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.
Shottsuru Production Worker
Occupation that handles the entire manufacturing process of shottsuru (fish sauce) from raw material processing to fermentation, maturation, filtration, filling, and packaging, while managing quality and hygiene.
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.
Sake Koji Making Supervisor
Supervisor responsible for manufacturing and managing koji, the raw material for sake, to ensure stable quality.