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Momofuku’s flavored salts are the result of 10 years of research and development. Their Savory Salt is kosher salt, mixed with garlic, mushroom powder, kelp, and tamari (a Japanese soy-based sauce). It’s like leveled-up salt and pepper, adding umami to everything you use it in. It’s very versatile, adapting and enhancing different flavors.
The Momofuku Savory Salt is perfect for curing pork shoulders, marinading grilled steaks, or tossing in roast vegetables. Sprinkle it on your breakfast eggs, on chicken dishes, soups, potatoes, and salad dressings. This is a very versatile seasoning, and will go with virtually anything.
A culinary brand that has risen to icon status, Momofuku began when David Chang opened Momofuku Noodle Bar in New York City in 2004. The New York Times credits it with “the rise of contemporary Asian-American cuisine,” and it was the beginning of a line of popular restaurants, including the bakery, Momofuku Milk Bar.
The name means “lucky peach,” in Japanese, and Chang picked it as a homage to Momofuku Ando, the inventor of instant ramen, on which he basically subsisted throughout late nights in his university dorm. He has been named by Esquire as one of “the most influential people of the 21st century,” with his innovative takes on food, and his full support of local, responsible, and sustainable farmers and businesses.
The Momofuku brand now has restaurants in New York, Washington DC, Los Angeles, Las Vegas, Toronto, and Sydney. It also has a bar, a quarterly magazine named “Lucky Peach,” and its infamous bakery. More than that, they also sell restaurant-grade seasonings and sauces for home cooks.
Store in a cool, dry place. Keep away from moisture.