Momofuku Tingly Salt

TASTING NOTES FROM THE CURATOR

A wonderful balance of salt and spice, the Momofuku Tingly Salt uses Momofuku’s Savory Salt as its base. The latter is a combination of kosher salt, garlic, kelp, mushroom powder, and tamari. To create Tingly Salt, Sichuan peppercorns and citrus are added, giving it kick of spice and heat that does not overwhelm your dishes.

PREPARATION AND PAIRINGS

The Momofuku Tingly Salt is great for anything! Use it for fish, roasted vegetables, and as a cure for meats like pork shoulder, ribs, or chicken. Sprinkle it onto noodles and popcorns, too. It’s also great to use as an ingredient in meatballs, marinades, glazes, and salad dressings.

AN ICON OF INNOVATIVE CUISINE

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.

Storage Instructions

Store in a cool, dry place. Keep away from moisture.