Soybeans × Personality Traits: Strong sense of responsibility
23 jobs found.
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.
Immersion Worker (Miso and Soy Sauce Manufacturing)
Worker who handles the pre-fermentation process for miso and soy sauce by loading soybeans and raw materials into immersion tanks and managing temperature and moisture. Contributes to quality stability through equipment operation and hygiene management.
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.
Tai Miso Maker
An occupation in factories or breweries manufacturing tai miso using soybeans, koji, and salt as raw materials, responsible for the entire process from preparation, fermentation, aging, inspection, to packaging.
Tofu Manufacturer
A craftsperson who manufactures tofu from soybeans, managing and executing a series of processes from raw material processing to coagulation, molding, sterilization, and packaging.
Natto Production Equipment Operator
A job responsible for machine operation and hygiene management from raw material preparation to fermentation management and packaging in the natto manufacturing process.
Namemiso Manufacturing Worker
A job that manufactures namemiso with a smooth texture using soybeans, koji, and salt as raw materials.
Bean Flour Manufacturing Worker
Occupation of manufacturing bean flour using soybeans as raw material through processes such as washing, dehulling, crushing, drying, and grading.
Bean Mill Operator (Tofu Manufacturing)
A job that operates and manages the process of grinding soybeans with dedicated machinery to produce soy milk.
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.