Koji × Classification Details: Research and Technical Occupations
4 jobs found.
Soy Sauce Development Engineer
A research and development position that selects raw materials, optimizes fermentation conditions, and evaluates quality to improve the quality and flavor of soy sauce.
Soy Sauce Manufacturing Technician
A profession that manages and executes the entire soy sauce manufacturing process, from raw material processing such as soybeans, wheat, and koji, to fermentation, aging, and quality inspection, from a technical perspective.
Sake Development Engineer
A research and technical role that leverages fermentation technology, chemical analysis, and sensory evaluation in sake brewing to design recipes for new sake products and develop manufacturing processes.
Miso Manufacturing Engineer
A technical occupation that manufactures miso through fermentation and aging using soybeans, koji, and salt as raw materials. Handles everything from raw material selection, manufacturing process management, to quality assurance.