Fermentation × Required Skills: Hygiene management
15 jobs found.
Sardine Rice Bran (Nuka) Pickler
A profession that processes sardines by pickling them in rice bran and salt-based seasoning liquid, fermenting and aging them to impart flavor and enhance shelf life.
Beverage and tobacco manufacturing worker
A manufacturing job responsible for raw material processing and blending of beverages and tobacco, operation and inspection of manufacturing equipment, quality inspection, and packaging.
Emon (Liquor manufacturing)
A profession that manufactures alcoholic beverages from raw material processing through fermentation, aging, storage, and bottling. It handles a series of processes including fermentation management, quality inspection, and hygiene management.
Castella manufacturing worker
A manufacturing job that handles mixing raw materials for castella, kneading and fermentation, baking, and finishing.
Filter press operator (miso manufacturing)
A manufacturing operator who operates filtration machines in the miso production process to remove impurities and maintain quality.
Shiokara manufacturer
Job of salting squid or seafood, fermenting and aging to manufacture shiokara.
Brewery Assistant (Sake Brewing)
Primarily assists in each process of sake brewing under the instructions of brewery workers or master brewers.
Soy Sauce Pressing Worker
Food manufacturing job that presses fermented moromi to extract soy sauce.
Seafood kasuzuke worker
Occupation involving pickling seafood using sake lees for fermentation and preservation processing.
Koji Maker (Alcoholic Beverage Manufacturing)
Specialist job that attaches and cultivates koji mold on steamed rice to produce and manage koji, which forms the foundation of sake brewing.