Required Skills > Temperature and Humidity Control
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73 jobs found.
Sake Brewer
A manufacturing technical position that polishes raw rice, makes koji, prepares shubo and moromi, manages fermentation, and brews sake.
Shunkei Lacquer Craftsman
Shunkei lacquer craftsmen apply transparent lacquer coatings to wood products, enhancing aesthetics and durability in this Japanese traditional craft occupation.
Soy Sauce Brewer
A profession that manufactures soy sauce using soybeans, wheat, salt, etc., through processes from koji making, moromi fermentation, pressing, 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.
White Soy Sauce Manufacturing Worker
A job that manufactures white soy sauce using soybeans and wheat as raw materials. Responsible for a series of manufacturing processes from raw material blending to fermentation and aging management, filtration, filling, and quality inspection.
Seafood Salting Worker
This occupation involves salting seafood such as fish and shellfish, managing appropriate salt concentrations and temperatures to enhance preservation and flavor.
Smoked Seafood Processor
A food processing job that improves shelf life and flavor by salting or brining raw materials such as fresh fish, then heating and drying with smoke.
Confectionery Technician (Excluding Development Technicians)
A profession that handles everything from mixing ingredients to baking, shaping, and finishing, manufacturing and decorating sweets.
Koji Maker (Miso and Soy Sauce Production)
Koji makers are specialists who produce koji, the raw material for miso and soy sauce. They ensure the quality of the fermentation process through koji mold management and temperature/humidity adjustments.
Paste-Making Worker (Textile Scouring)
A profession that applies sizing agents to textiles to improve strength while removing unnecessary substances through processing.