Fermentation × Required Skills: Temperature and Humidity Control
11 jobs found.
Umeboshi Pickling Worker
A profession that manufactures umeboshi by salting green plums, coloring with red shiso, sun-drying, and other processes.
Katsuobushi Manufacturing Worker
A profession responsible for the entire manufacturing process of katsuobushi, from raw material processing to drying, smoking, and aging.
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 (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.
Yeast and Koji Manufacturing Worker
A job that cultivates microorganisms such as yeast and koji bacteria to manufacture yeast and koji used as raw materials for food processing.
Sake Brewer
A manufacturing technical position that polishes raw rice, makes koji, prepares shubo and moromi, manages fermentation, and brews sake.
Soy Sauce Brewer
A profession that manufactures soy sauce using soybeans, wheat, salt, etc., through processes from koji making, moromi fermentation, pressing, and aging.
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.
Dough Mixer (Bread and Confectionery Manufacturing)
A profession that kneads dough for bread and confectionery, handles processes such as shaping and baking, and mass-produces delicious and safe products.