In 2010, Chef David Chang founded the Momofuku Culinary Lab as a research kitchen dedicated to exploring our culinary traditions and understanding the origins of flavor.
The lab is committed to making products inspired by Japan and Korea that taste uniquely American. Our products form the foundation of many dishes in our restaurants. We strive to make the best tasting foods from the simplest ingredients and techniques. Our sauces, seasonings, and condiments are traditional in approach, modern in style, and versatile across all types of cuisine.
Hozon, Bonji, and vegan XO are available on the menus of restaurants in New York City, around the United States, and Canada: