Strong Sense of Responsibility × Recommended Skills: Basic Microbiology Knowledge
11 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.
Yeast Cultivator (Not Elsewhere Classified)
A job that selects and cultivates yeast strains, manages quality, and stably supplies starter cultures necessary for manufacturing fermented foods and bio-products.
Cider Manufacturing Worker
A profession responsible for the entire manufacturing process of cider, from raw material blending to fermentation management, carbonation injection, filling and packaging, and quality inspection.
Food Vinegar Manufacturing Worker
Food vinegar manufacturing workers handle processes from raw material selection to fermentation, aging, purification, and filling, producing safe and high-quality food vinegar.
Soft Drink Manufacturing Worker
A job that operates and manages a series of processes from raw material blending to sterilization, filling, and packaging on the soft drink production line.
Seed Koji Maker (Miso Manufacturing)
Seed Koji Makers are specialists who produce the koji essential for miso manufacturing. They propagate koji mold on steamed raw materials and manage temperature and humidity to stably supply high-quality koji.
Tamari (溜) Soy Sauce Maker
This occupation uses soybeans as raw material, prepares moromi with brine, ferments and ages it to manufacture tamari soy sauce.
Tofu Shop Worker (Excluding Sales Staff)
A job that manufactures, molds, and packages tofu from soybeans using traditional tofu-making techniques or machinery.
Probiotic Drink Manufacturing Worker
A job that handles the manufacturing process from raw material blending to fermentation, sterilization, and filling of probiotic drinks.
Mirin Producer
A job that produces mirin through fermentation, distillation, and aging using rice and koji as raw materials.