Date: November 11, 2015
Media Contact: Linda Funk
Flavorful Insight, 515-491-8636
Interviews & photos
available upon request.
Discover the Magic of Miso for Holiday Meals
Ankeny, Iowa, November 11, 2015—Just because the upcoming holidays are a time of tradition doesn’t mean you can’t tweak your favorite recipes by adding the salty, umami flavors of miso. Miso—a soybean paste fermented with rice, barley or other grains— adds savory notes to a variety of foods. Discover how this traditional staple ingredient in Japanese cuisine can enhance your own traditional holiday recipes. Miso is a high-protein food (offering approximately 2 grams of protein per 1 Tbsp.). It also provides nutrition benefits, including probiotics (naturally occurring live bacteria in cultured and fermented foods) that are good for the digestive system.
Miso is typically found in the refrigerated sections at supermarkets.
Here are suggestions for incorporating miso into your recipes.
Mild-flavored white miso can be used in salad dressings or stirred into mashed potatoes. For brunch drinks, try adding a small dab of white miso to your favorite Bloody Mary recipe. The Soyfoods Council offers recipes for creating salad dressings such as miso mustard vinaigrette, made with white miso paste, Dijon mustard, honey, rice vinegar, ginger root, mint, rosemary and soybean oil.
For a nuttier, slightly more robust flavor, add yellow miso to your recipes. It is fermented a little longer than white miso, which produces a flavor that’s ideal for making light marinades or stirring into broths or soups just before serving. Yellow miso also adds pizazz to roasted vegetables. Make a glaze for root vegetables by combining miso with honey, brown sugar or maple syrup, and a little oil and mirin (rice wine), plus your favorite herbs. Or, add another level of flavor to your turkey stuffing by incorporating yellow miso. Stir a small amount of miso paste into the liquid added to your favorite stuffing recipe.
The robust flavors and saltiness of red miso make it an excellent choice for complementing roasted meats. Use it to create marinades and sauces, or add red miso to gravies. You can also make a miso rub by combining miso paste with olive oil and seasonings.
For sandwiches made with leftover turkey, mix miso into mayonnaise and spread on the bread of your choice. This condiment adds depth and dimension to sandwich combinations.
The Soyfoods Council offers recipes for salads, soups, and entrees that demonstrate the flavor range and versatility of miso. For ideas, visit The Soyfoods Council website at www.thesoyfoodscouncil.com or Wisconsin Soybean Marketing Board at www.wisoybean.org.
The Wisconsin Soybean Marketing Board (WSMB) is a grassroots, farmer-led organization that leads efforts in soybean research and the expansion of soybean market opportunities. Established in 1983 as part of a Wisconsin-mandated checkoff, the board works every day to maximize the profitability of Wisconsin soybean producers. It builds soybean demand, creates new uses for soybeans, and focuses on soybean disease research. WSMB is committed to providing statewide soy education and outreach programs that inform consumers about the benefits of soy. It offers a comprehensive soy curriculum for educators, and partners with the Wisconsin Farm Bureau Ag in the Classroom to provide Soybean Science Kits and lessons that increase agricultural literacy.