size:

900 grams (x4)

[Lullaby Miso] This barley miso is made on the Shimabara Peninsula in Nagasaki, Kyushu, named after the "Lullaby of Shimabara". It is an old-fashioned miso that has been handed down directly from farmers since its establishment in 1954, when handmade miso was made at home.
[Rich natural sweetness] You can enjoy the nostalgic "country miso", so you can enjoy the flavor of the ingredients and the gentle sweetness of koji. First-timers may be surprised, but the miso is so hard that it can stand on its own.
[Lightly salty] Compared to the regular type, this miso has a milder, less salty taste, making it perfect for those who want to avoid salt.
[Original packaging technology] Machine packaging is not possible due to the high ratio of raw materials. Each product is individually bagged by hand, vacuum packed to maintain freshness, and sterilized in boiling water instead of preservatives.
[Ingredients] Barley (Australian or domestic), soybeans (not genetically modified), salt/seasoning (amino acid) [Contents] 900g per bag

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brand	Lullaby miso
Container type	bag
Maker	Lullaby Foods Co., Ltd.

Founded in 1954, Lullaby Foods Co., Ltd., located in Shimabara Peninsula, Nagasaki Prefecture, has been dedicated to barley miso.

"Lullaby Miso", named after the "Lullaby of Shimabara", which was often sung in the local area, is an old-fashioned miso that was born at a time when miso was made by hand at home. Many people from inside and outside Nagasaki Prefecture have been patronizing our miso, saying, "This miso has been my grandmother's generation!"

While keeping the miso manufacturing method that has been handed down from generation to generation, we have refined manufacturing and packaging technology that is suitable for current distribution. I make it by hand.

First-timers may be surprised, but the miso is so hard that it can stand on its own.

Please enjoy the nostalgic "thick miso" and the "komori miso" with the umami of the ingredients and the gentle sweetness of the koji.

Lullaby miso features

Carefully selected material At our company, we use carefully selected barley and soybeans and plenty of spring water from Mt. This spring water is used not only as a material, but also as boiling water sterilization and cleaning work water for factory equipment.	Naturally brewed* It is naturally brewed in a special warehouse and aged until the scent of miso drifts. *Naturally brewed from May to October.	Our special vacuum pack After weighing, we manually fill our special bag suitable for boiling water sterilization and vacuum pack it firmly while checking each bag by hand.	Boiling water sterilization with unique technology In order to enjoy the original taste of miso, we do not add alcohol, and use our unique technology to slowly sterilize the miso with hot water and cool it down. I also use a lot of spring water.

[Jikiden] How to make delicious miso soup

Remove the heads and guts from the niboshi, put them in a pot filled with water, and simmer over low heat for 5 minutes.	Take out the niboshi, put your favorite ingredients in the pot and let it boil.	Reduce the heat to low and mash until the miso grains are gone. (Do not boil after adding miso so as not to spoil the flavor and nutrition.)	Discard the dregs, add the tofu, and turn off the heat. Pour into a bowl and enjoy.