It’s well known that David Chang and the team at Momofuku are working with Harvard microbiologist Rachel Dutton to create new flavor profiles by letting microbes feast on food and fermenting the heck out of it (that’s how they get miso, after all). But a new video from Reuters actually shows that process in action. No, not the fermentation process (we don’t have weeks here, people), but the concepts behind it: with Dutton’s expertise, they can manipulate microbes into producing very specific and novel fermentations, such as “cashew tamari and this smoked soy bean creation that tastes like cheese.” Science is real, and crazy.
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