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From the Momofuku Test Kitchen

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momofuku-test-kitchen-150.jpgThe Momofuku test kitchen shares with Wired a little bit about their secret secrets: super delicious mold and bacteria. The restaurant has teamed up with a Harvard microbiologist to "to identify specific microbes in the restaurants’ fare; the goal is to find unique new strains to use in place of standard bacteria." Among the Momofuku dishes currently making use of these microbes? Cranberry vinegar, kimchi, koji and pork bushi. [Wired]

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