The momofuku team, led by chef/owner David Chang, swung through town during our week on microbes. David Chang and Peter Meehan produce the literary magazine Lucky Peach. Dan Felder and Veronica Trevizo are chefs who work in the momofuku kitchen lab. For LA Weekly's rundown of the public lecture, see here. For more photos, see here.
momofuku chef Dan Felder before class begins Microbial fermentation is one of the oldest cooking techniques in the world. In the past two years, the momofuku team has been working to understand fermentation and apply it in innovative ways. When the team visited, we first tasted pistachio miso and MSG. Miso is traditionally made by inoculating soybeans or barley with Aspergillus oryzae, or koji in Japanese. Koji is a mold that is also used in making sake and soy sauce. The momofuku team took this idea a step further, experimenting with inoculating untraditional ingredients ...
