May 25, 2012
David Chang of the Momofuku restaurant group has teamed up with microbiologist Rachel Dutton in an effort to find bacteria and mold strands to add to his dishes. The plan is to ferment the foods to find microbes that are edible. Such microbes are already found in miso soup, kimchi, koji and rice vinegar.
Hopefully Momofuku won't experience the same mold problem as Coca-Cola.
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