Momofuku was founded by two-Michelin starred chef David Chang in 2004 with the opening of Momofuku Noodle Bar in New York City. Credited with “the rise of contemporary Asian-American cuisine” by the New York Times and named the “most important restaurant in America” by Bon Appétit magazine, Momofuku is now giving home cooks access to the high quality ingredients that they use in their restaurants at home.
- Savory - supercharged salt and pepper. It mixes kosher salt with garlic, tamari, kelp, and mushroom powder. We use it on grilled steaks and vegetables, amongst other delicious dishes. No more sad, bland salts for your table - Savory Seasoned salt is the answer.
- Spicy - a flash of heat for your palate. It blends our Savory base with gochugaru, cayenne pepper, and dried chilies. We use it on shrimp, stewed meats, and ripe mango. No more sad, bland salts for your table - Spicy Seasoned salt is the answer.
- Tingly - is a jolt of flavor for your palate. It is a blend of our Savory base with the addition of Sichuan peppercorns and bright citrus. We use it on fish, popcorn (yes, really - it's delicious), and roasted vegetables. Banish blandness on your table.