Koji × Personality Traits: Cooperative
12 jobs found.
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 (Liquor Manufacturing)
Specialized profession that propagates koji mold on rice and manufactures and manages koji, the foundation of sake brewing.
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.
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 Preparation Worker
This occupation involves preparing raw materials such as soybeans and wheat, fermenting and aging them to produce soy sauce.
Soy Sauce Pressing Worker
Food manufacturing job that presses fermented moromi to extract 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 Preparation Worker
A profession that prepares miso using soybeans, koji, and salt as raw materials, and handles fermentation management and quality control.
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.