Next after "Coffee Break" is "Miso Soup Break."

SUZU GROUP (Suzu Taki Co., Ltd., Representative Director: Suzuki Sho), a community development company based in Nagaoka City, Niigata Prefecture, with the philosophy of "Creating the future through food," has launched its corporate employee welfare service "Kyukei Miso Soup" (Rest Miso Soup).

"Take a short break with miso soup, just like a coffee break."

This is a new well-being service that delivers the "time to gather around a warm cup," which is being lost in our busy lives, to the modern workplace through regional fermentation culture.

At the same time, they are also launching "Undo Amazake" (Exercise Sweet Sake), a fermented drink that supports sports and healthy habits.

As two brands that support "working" and "moving" through fermentation, they propose new points of contact with fermentation culture.

Next after "Coffee Break" is "Miso Soup Break."

Take a break while drinking coffee.

Such a culture is now firmly established in modern daily life.

On the other hand, "miso soup," which has been a part of Japanese life, is gradually moving away from daily life amidst busy schedules.

We thought that it was precisely in the modern workplace that we wanted to reintroduce the culture of taking a break with miso soup, just like a coffee break.

"Kyukei Miso Soup" is not just a regular miso soup delivery service.

It is a new employee welfare service that creates opportunities for conversation between people and time to harmonize the mind and body, using fermentation culture as a trigger.

We deliberately left in "30 seconds of effort."

In recent years, it has been an era where "efficiency" and "convenience" are demanded, with one-push coffee machines and freeze-dried foods.

"Kyukei Miso Soup" was born from a slightly different way of thinking.

Choose the miso.

Add dried ingredients.

Pour in hot water.

Ready in about 30 seconds.

Of course, this also requires the cooperation of users, such as using a clean spoon and preparing a cup.

If we only consider efficiency, there may be more convenient methods.

However, we believe there is value in this "little bit of effort."

"Which miso shall I choose today?"

"Shall we have a miso soup break?"

"I'm a little hungry, so miso soup..."

And so on.

We believe that the 30 seconds created by "Kyukei Miso Soup" will slightly soften the atmosphere of the workplace.

What we want to deliver is not just convenience, but "a space where people gather."

Fermentation, more into everyday life.

In recent years, interest in fermented foods and Japanese cuisine has been growing globally.

Fermented foods are the wisdom of life that has supported Japanese food culture for a long time.

Many foods essential to Japanese cuisine, such as miso, soy sauce, vinegar, and sake, were born through fermentation.

The Ministry of Agriculture, Forestry and Fisheries also introduces fermented foods as important for understanding Japan's traditional food culture.

On the other hand, with changes in working styles and lifestyles, there is less time to prepare meals slowly every day.

Skipping breakfast. Having a quick lunch. Not eating anything warm until evening.

In such daily lives, aren't the opportunities to naturally incorporate fermented foods like miso soup gradually decreasing?

We believe it is important to reintroduce fermented foods into daily life and working hours naturally, not as "health foods."

Rice koji from Yanagi Jozo, a miso brewery that has been in business for over 130 years. Yanagi Jozo is also the first brewery in Japan to succeed in "making koji from brown rice."

A warm bowl of miso soup can be a trigger to switch gears, and by adding ingredients, it becomes a cup that easily incorporates vegetables and seaweed.

Furthermore, it is said that consuming fermented foods in small amounts daily is beneficial, and the ideal is not to force oneself to continue, but to continue naturally every day.

"Kyukei Miso Soup" is a small system for bringing fermented foods back into daily life.

Originally, the character "Motomoto Koji"

A representative of Japan, born in Japan. "Motomoto Koji"

"Motomoto Koji," depicted on the packaging of "Kyukei Miso Soup," is a character created to convey fermentation culture more closely and familiarly.

The character and brand design were commissioned to Sugishita Design Studio, based in Yamagata.

Through the character, we express concepts like "employee welfare" and "fermentation," which can be a bit stiff, in a deliberately relaxed and soft way.

The naming "Motomoto Koji" has the meaning:

Japan's fermented culture, which Japan proudly presents to the world, is excellent for balancing the body.

On the other hand, it is so commonplace that we tend to forget its greatness.

This Japanese fermentation is "originally all made from koji (糀)."

This meaning is embedded in the name.

They change shape according to the color and image of white rice, brown rice, etc., but they are all "Motomoto Koji."

Each has its own individuality.

Regional fermentation culture for corporate well-being.

The miso used in "Kyukei Miso Soup" are three types of miso carefully brewed by Yanagi Jozo, a miso brewery in Niigata Prefecture.

Click here for press releases about Yanagi Jozo.

The dried ingredients are also combined with materials that allow you to feel the regional food culture.

When working people drink a bowl of miso soup, it also leads to supporting regional miso breweries and producers.

Corporate welfare also leads to the inheritance of regional culture and the circulation of the regional economy.

We aim for "regional circular well-being" where regions, companies, and workers are loosely connected.

*Usage image

In the future, we aim to use miso from all over the country, not just from Yanagi Jozo, and deliver miso from each region.

Trial introductions received feedback such as "conversations increased" and "felt relieved."

Before the service launch, trial introductions were conducted at companies and facilities, and user surveys were conducted.

The survey received many comments related to "changes in time spent at work," such as:

- It was a good way to refresh in the afternoon. - I don't usually drink miso soup, but I drink it more often when it's available at work. - It's appreciated to have an option other than coffee that shows consideration for my physical condition.

On the other hand,

- Concerns about hygiene regarding sharing bottles. - It would be good if there was a server-like convenience.

We have also received such opinions.

While sincerely accepting these voices, we will continue to improve the service as one that values "value created by human effort," not just pursuing efficiency.

Supporting "working" and "moving" with fermentation.

In conjunction with the launch of this service, SUZU GROUP is also launching "Undo Amazake."

"Undo Amazake" (straight type) from left to right: brown rice, white rice, red rice.

This non-alcoholic fermented drink, made with Niigata-grown rice and koji, supports sports and daily health habits.

While "Kyukei Miso Soup" helps to organize working hours, "Undo Amazake" is an item that helps to organize time spent moving your body.

We will expand fermentation culture to working hours, daily life, and sports, and propose it as a new lifestyle.

Product Overview

▪︎Kyukei Miso Soup

Delivered in an original cardboard box exclusively for Kyukei Miso Soup.

[Set Contents] - Dashi-infused miso (3 types) (300g x 3 bottles) - Dried ingredient mix (1 bottle) - Dried ingredient refill (1 bag) *Approximately 60 servings

[Target] Companies, offices, stores, co-working spaces, small businesses, individuals

[Sales Price] - Single month purchase: 8,000 yen (1 set) - 3 to 5 months purchase: 7,000 yen (1 set) - 6 months or more purchase: 6,000 yen (1 set) *First shipping is free. Shipping fees will be charged separately from the second shipment onwards. *Shipments are scheduled for the end or beginning of the month. - Single item purchase: 1 type of miso 2,400 yen (bottle), dried ingredients 600 yen (bag), dried ingredients 500 yen (bag)

[How to Use]

1 Scoop miso into a cup 2 Add dried ingredients 3 Pour in hot water 4 Stir with a spoon and wait for the dried ingredients to soften, then it's ready.

*Can be set up anywhere with a cup, spoon, and hot water.

▪︎Undo Amazake

[Lineup]

- Straight type (white rice, brown rice, red rice) - Dilution type (white rice, brown rice, red rice) - Amazake base (white rice, brown rice, red rice) *Scheduled for release soon

[Sales Price]

- Straight type Single purchase: 420 yen / Regular purchase: 380 yen (2 courses: 10 bottles/month, 20 bottles/month) - Dilution type Single purchase: 1,980 yen

Purchase here

SUZU365 onlineshop "Motomoto Koji" lineup

About SUZU GROUP

SUZU GROUP, with the philosophy of "Creating the future through food," is engaged in a wide range of businesses based in Niigata, including food service, food product development, regional production, education, and tourism.

With a vision to "Make Niigata a world-class gourmet city" by 2030, they are working to create new value and regional circulation by leveraging fermentation culture and regional resources.

"Kyukei Miso Soup" and "Undo Amazake" are also part of these efforts.