FOR IMMEDIATE RELEASE
Date: February 11, 2016
Media Contact:
Linda Funk
Flavorful Insight, 515-491-8636
lfunk@flavorfulinsight.com

Interviews & photos
available upon request.

News Releases

Winners Announced in the Wisconsin Soybean Marketing Board Recipe Contest “Miso Meets Meat”

            Madison, WI, February 11, 2016— Two first place winners in the “Miso Meets Meat “ recipe contest, sponsored by the Wisconsin Soybean Marketing Board (WSMB), have each been awarded $1,000 prizes. Consumers and foodservice professionals alike shared their best recipes featuring miso—fermented soybean paste that is prized in traditional Asian cuisine for its umami (savory) flavor that complements the flavors of meat, poultry and seafood. Lori Rukstales of Roberts, WI, created the first place consumer category recipe for Miso Peanut Bacon Burgers. In the professional category, culinary professional/writer Beth Crave of Waterloo, WI, took first place honors with her Miso Stewed Beef French Dip Sandwich, incorporating red and white miso paste and served with Gouda cheese on rustic French bread. At the table, sandwiches are dipped in individual bowls of strained, flavorful stewing liquid before they’re eaten.

            Winner Lori Rukstales says, “My thoughts on miso have expanded exponentially. I knew of it as a soup base, but otherwise gave little thought to it. Now that I have tasted it, I can agree that it provides wonderful umami to just about any dish, and it’s not just an Asian ingredient.” She did some outside-the-box thinking with a basic peanut sauce recipe that has long been one of her favorites. “When I tasted how good the miso was with the peanut sauce, it just occurred to me that it might be a great burger topping as well.” She mixes some of the sauce with the ground beef and saves the remainder for topping the burgers. Rukstales serves her Miso Peanut Bacon Burgers on toasted homemade pretzel buns.

            Second-place awards of $500 each went to consumer winner Loanne Chiu of Fort Worth, TX, for Miso Pomegranate Chicken, and foodservice professional chef/instructor Michael Watz of Washburne Culinary Institute in Evanston, IL, for Huli Huli Miso-Rubbed Hawaiian Spare Ribs. Lori Rukstales also was awarded the consumer division $250 third place prize for her Asian Chicken Salad recipe. No third place prize was awarded in the foodservice professional category.
             All of the winning “Miso Meets Meat” contest entries celebrate the food partnership between the Wisconsin’s soybean farmers and the farmers who raise meats, poultry and seafood. Collectively, these farmers feed not only their communities but also the rest of the nation.

            In selecting the winners, contest recipes were prepared by Watertown High School culinary students for tasting and evaluation by a panel of judges. The judges include culinary arts teacher Jolene Massuch of Watertown High School, Watertown School Board president Mark Putra, principal William Loss of Watertown High School and Linda Funk, president of Flavorful Insight.

            For this contest, the WSMB chose miso as its soy recipe ingredient of choice because it lends a rich, a savory flavor to meaty recipes. Miso also offers health benefits because it is a probiotic food and is high in isoflavones.  It can easily be stirred into soups, salad dressings and sauces. Adding a little miso to softened butter or mayonnaise also adds depth and dimension to favorite condiments. Miso is commonly used as a flavoring in Japanese cooking, where it has long been appreciated for its umami (savory) flavor and considered a healthful food.    
   
            For complete winning recipes in the “Miso Meets Meat” recipe contest, visit the Wisconsin Soybean Marketing Board website at www.wisoybean.org.
 
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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.