Temperature and Humidity Management × Keywords: Fermentation
16 jobs found.
Yeast Cultivator
Specialized professional who mass-cultures yeast under aseptic conditions to support the production processes of fermented foods such as bread and beer.
Salt-Preserved Herring Maker
A profession that processes herring by salting it to mature and preserve it as food.
Karebushi Manufacturing Worker
Specialized profession that manufactures katsuobushi (karebushi) through processes from raw material pretreatment, smoking, sun drying, and fermentation. Uses traditional techniques to produce high-quality dashi ingredients.
Koji Room Worker (Miso and Soy Sauce Manufacturing)
Koji room workers manufacture koji, the raw material for miso and soy sauce. They control fermentation through appropriate temperature and humidity management to ensure stable quality.
Rolling (じゅうねん) Worker (Green Tea)
Specialist in the green tea manufacturing process who presses and rolls steamed tea leaves using rolling machines, etc., breaking down cells to release aroma while shaping the leaves.
Aging Worker (Fruit Wine Manufacturing)
A manufacturing job that manages quality and ensures stable production in the fermentation and aging processes of fruit wine.
Soy Sauce Preparation Worker
This occupation involves preparing raw materials such as soybeans and wheat, fermenting and aging them to produce soy sauce.
Sake Koji Making Supervisor
Supervisor responsible for manufacturing and managing koji, the raw material for sake, to ensure stable quality.
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.
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.