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Fermentation

kaizen.jpgRyan Miller, the product development mastermind behind Kaizen Trading Company, Momofuku's fermentation lab, talks hozon, bonji, fungus, and umami with First We Feast. He also dishes on what's next for Kaizen: "The next couple years for us is going to be focused on vegan cheeses—most of the stuff in the stores is pretty gross—and different varieties of vinegars." [FWF]
[Photo: Kaizen]

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