During the month of June, farm-to-table salad chain Sweetgreen will serve the June Hozon salad throughout its New York City locations. The salad features the newly created Momofuku Hozon dressing, which will be made in-house all month.
What is Hozon, you ask?
Using the same fermentation process as Japanese miso, nuts, seeds, or legumes are added to basmati rice koji (a Japanese fermentation starter), and ground into a smooth and creamy texture. Miso is made using soybeans, whereas Momofuku Hozon uses sunflower seeds. The dressing is made by hand in Brooklyn, at Kaizen Trading Company, Momofuku’s culinary science lab.
If you’re in New York, stop by Sweetgreen’s NoMad or Tribeca stores to try the June Hozon Salad.
Watch the video below to hear Momofuku founder David Chang talk about his hopes and dreams for Sunflower Hozon.
Karen Lo is an associate editor at The Daily Meal. Follow her on Twitter @appleplexy.