Dish of the year

Today we got to meet up with Kira for lunch at Momofuku in DC!  And I had what might be my favorite dish of the year. First, it had rice cakes, wich are made from pounded rice and the closest I can get to a gluten free version of gluten. Second, which made the dish, it had this rich cheesy seeming umami sauce that I couldn't get enough of. Turns out, the sauce is made from a Momofuku house fermented chickpea paste (akin to a white miso), called hozon, and bolstered with 'a lot' of butter. I was in heaven! Thankfully, as Kira works for Momofuku, she convinced the chef to hand over a little hozon my way:) Bonus! Now to recreate the dish at home. We of course stopped by Milk Bar for dessert on the way out (cereal milk soft serve and corn cookies!).