Koji × Classification Details: Other Food Manufacturing and Processing Workers
21 jobs found.
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.
Refining Worker (Soy Sauce Manufacturing)
A profession that handles the entire process from preparation using soybeans and wheat as raw materials through fermentation, pressing, filtration, and heating to manufacture soy sauce.
Bean miso manufacturing worker
Artisan who manufactures bean miso using soybean koji and salt as raw materials. Handles processes such as steaming, koji attachment, salting, fermentation, and aging, and manages quality and hygiene.
Miso Ingredient Worker
The job involves selecting, processing, and adjusting raw materials essential for miso production, and supplying them in a state suitable for the fermentation process.
Miso Preparation Worker
A profession that prepares miso using soybeans, koji, and salt as raw materials, and handles fermentation management and quality control.
Miso Manufacturing Worker
A job that manufactures miso through fermentation and aging processes using soybeans, koji, salt, etc. as raw materials.
Barley Miso Manufacturing Worker
A food manufacturing technical position that handles the entire manufacturing process from raw material selection to quality inspection and hygiene management, using soybeans and barley koji as raw materials for fermentation, blending, and packaging.
Moromi Soy Sauce Maker
Food manufacturing worker who produces soy sauce moromi using moromi as the raw material.