Challenged to create a dish with shiokara, River Roast chef John Hogan makes a foam with the fermented squid guts.
by Julia Thiel
OO.ready(function() { window.player = OO.Player.create('ooyala-player','s4ZGlwbzr3o_ox0NUN8NVSZMpRMp6DLf'); }); The Chef:
John Hogan (River Roast)…[ Read more ]