Fusion cuisine. Born from the knives of Wolfgang Puck and Roy Yamaguchi, fusion cuisine morphed from an 80’s culinary innovation to a menu standard to “con-fusion” as ingredients were forced to play nice together even when they shouldn’t. By the mid-90’s, consumers appeared weary of fusion and their heads quickly turned to experimenting with exotic…
If you haven’t noticed, fermentation is everywhere. It’s on the tables of our favorite brewpubs in Mason jars jammed with house made pickles and veggies, and it is in the crocks of consumers making their own kimchi or sauerkraut. And it is a favorite Japanese soup – miso soup. Miso is a fermented wonder that…
