Quality Inspection × Keywords: Koji
9 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.
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 Brewer
A profession that manufactures soy sauce using soybeans and wheat as raw materials, from koji production, preparation, fermentation, and aging.
Shirozake Manufacturing Worker
Shirozake manufacturing workers handle processes from raw material selection to fermentation, distillation, aging, and storage to produce shirozake, a high-alcohol distilled liquor.
Sake Manufacturing Worker
A manufacturing job that uses rice and water as raw materials to produce sake through koji production, fermentation management, quality inspection, storage, and other processes.
Chunin (Alcohol Manufacturing)
This occupation handles all manufacturing processes for alcoholic beverages, from raw material processing to fermentation, distillation, storage, filtration, etc., and works on quality control and production efficiency improvement.
Namemiso Manufacturing Worker
A job that manufactures namemiso with a smooth texture using soybeans, koji, and salt as raw materials.
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.
Moromi Soy Sauce Maker
Food manufacturing worker who produces soy sauce moromi using moromi as the raw material.