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Sweetgreen Teams Up With Momofuku for Salad Dressing

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Sweetgreen Tribeca by Bess Adler

The New York locations of Sweetgreen are teaming up with Momofuku for the June seasonal salad of the month. The popular salad chain will use Momofuku's sunflower hozon, a fermented miso-like paste, in the dressing for the salad, which also includes sunflower sprouts, kale, roasted chicken, onions, carrots, cucumbers, mixed seeds, and basil. The hozon is a product of Kaizen Trading Company, the fermentation test lab/production facility arm of David Chang's Momofuku empire. KTC currently supplies its hozon and bonji to several restaurants outside of the Momofuku family, but does not sell to the general public, at least for now. The hozon salad will be available at both the Nomad Sweetgreen and the newly-opened Tribeca outpost until the end of the month.
· All Coverage of Sweetgreen [~ENY~]
· All Coverage of Momofuku [~ENY~]


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