Fermentation × Workstyle: Indoor Work
5 jobs found.
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.
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.
Beer Production Equipment Operator
This occupation involves operating and monitoring plant equipment such as fermentation tanks and filtration devices in beer factories to produce beer safely and stably.
Bean Koji Worker (Miso and Soy Sauce Manufacturing)
A skilled trade that cultivates koji mold on soybeans to produce bean koji, the raw material for miso and soy sauce.