Quality Control (QC)

Quality control is a system monitoring quality at every stage from raw material receipt to product shipment, ensuring standards are met. In miso manufacturing, it covers raw material nitrogen, koji enzyme activity, salt design, aging component changes, and final sensory evaluation.

QC is not about 'inspecting and rejecting defects' but 'designing processes that prevent defects.' Accumulating records and continuously improving based on data. Even home fermentation journals are essentially QC practice — their accumulation builds the capability to consistently make delicious miso.

The QC system includes the seven QC tools (Pareto charts, cause-and-effect diagrams, control charts, etc.), supporting data-driven problem solving. Introducing statistical process control (SPC) methods to fermentation identifies variation causes and improves process capability.