Momofuku’s pork bushi aka butabushi

Did you know that David Chang and the Momufuku gang had published a science article on their pork bushi? Yeah, I hadn’t either.

But I found it while researching homemade miso (I’m giving serious consideration to making my own peanut miso).

Here’s the link to the article. It has the outline/recipe, more or less, on how its done.
http://www.sciencedirect.com/science/article/pii/S1878450X11000047

Advertisements

Harvard SEAS lecture 11/14/11, David Chang

Subject – Food Microbiology

I don’t think I have much to say about tonight’s lecture. It was more formal than David Chang’s lecture last year, and it was solely about edible bacteria, whether it’s from lacto-fermentation, inoculating fish that has been steamed/smoked/deydrated with koji mold (katsuobushi), dry aged beef, or David Chang’s own invention of pork bushi.

Continue reading