Koji × Career Path: Quality Manager
15 jobs found.
Stirring Worker (Soy Sauce Manufacturing)
A job that involves uniformly stirring moromi (a mixture of soybeans, wheat, koji, and saltwater) inside manufacturing tanks to promote fermentation and aging, while managing quality.
Stirring Worker (Miso Manufacturing)
A job that mixes and stirs soybeans, koji, salt, etc., in the miso manufacturing process and manages fermentation conditions.
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.
Oil Press Worker (Soy Sauce Production)
A manufacturing job that uses soybeans and wheat as raw materials, presses out the fermented soy sauce, performs filtration and heat treatment to maintain product quality.
Soy Sauce Raw Material Worker
Soy sauce raw material workers wash, soak, steam and boil raw materials such as soybeans and wheat for soy sauce production, and perform blending and preparation tasks. They thoroughly manage quality and hygiene to properly prepare raw materials before handing them over to the fermentation process.
Soy Sauce Koji Worker
A profession that inoculates soybeans or wheat with seed koji, manufactures koji in an optimal temperature and humidity environment, and supplies the raw materials that form the foundation of soy sauce production.
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.
Sake Manufacturing Worker
A manufacturing job that uses rice and water as raw materials to produce sake through koji production, fermentation management, quality inspection, storage, and other processes.