The Culinary Institute of America

The Year of the Sphere

When we think of molecular gastronomy, we usually picture white tablecloths and tasting menus. But why should fine dining have all the fun?
Andrew Hunter, Corporate Chef for Kikkoman USA, breaks down the fundamentals of working with agar agar to create vibrant, flavor-packed spheres that can elevate any menu—from casual concepts to upscale kitchens. Step-by-step, he demonstrates how to transform Kikkoman sauces into “flavor bubbles.” Watch as he creates:
Salmon Tataki with Citrus Seasoned Ponzu Butter Flavor Bubbles
Italian Meringue with Yuzu Ponzu & Marshmallow Flavor Bubbles
Blueberry Seltzer & Soymilk Foam with Blueberry Teriyaki Flavor Bubbles
Then we head to Encinitas, CA, where Evan Gonzales, Kikkoman Kitchen Cabinet Chef and chef at AToN Center, shares how he applies the technique in a real-world setting—topping Duck Carnitas Tacos with spheres made from duck broth and Kikkoman Orange Sauce.
For more information and recipe, go to https://kikkomanusa.com/foodservice/

Thai Eggplant Relish: Nam Prik Makheau

Bo Songvisava and Dylan Jones, own and operate Bo.lan, a restaurant in Bangkok's Thong Lo neighborhood. Bo Songvisava feels this Nam Prik Makheau, or eggplant relish, best represents Thailand because every region of the country has its own special version. The relish is intensely pungent and usually enjoyed with vegetables and rice. This dish also showcases the incredible diversity of Thai eggplant varieties!
Watch the full series at: https://www.plantforwardkitchen.org/southeast-asia

Gaeng Som: Thai Sour Curry with Fish

Gaeng som, or Thai sour curry with fish is a water-based, sour and spicy Thai curry, often described as a soup, typically featuring seafood and vegetables. It's known for its distinct sourness from tamarind, and incorporates fish, Thai morning glory, pumpkin, and sliced omelet. This type of curry uses broth rather than coconut milk as the base. Bo Songvisava and Dylan Jones, own and operate Bo.lan, a restaurant in Bangkok's Thong Lo neighborhood.
Watch the full series at: https://www.plantforwardkitchen.org/southeast-asia

Bo Songvisava and Dylan Jones Talk about Plant-Forward Thai Cooking

Bo Songvisava and Dylan Jones, own and operate Bo.lan, a restaurant in Bangkok's Thong Lo neighborhood. They talk about the importance of working with sustainable produce and the deeply rooted traditions of plant-forward cooking in Thai cuisine.
Watch the full series at: https://www.plantforwardkitchen.org/southeast-asia

Banana Blossom Salad with Roasted Peanuts

Banana blossoms don't taste like bananas. They have a mild, slightly sweet, and sometimes nutty flavor, and can be eaten raw or cooked. Chef Ian Kittichai at Cuisine Concepts Kitchen in Bangkok, Thailand, shows us how to make a Thai banana blossom salad topped with chopped peanuts and shredded coconut.
Watch the full series at: https://www.plantforwardkitchen.org/southeast-asia

Thai Peanut Sauce

Chef Ian Kittichai at Cuisine Concepts Kitchen in Bangkok, Thailand, shows us how to make a classic satay sauce. Spicy, sweet, rich, and creamy, Thai peanut sauce can be enjoyed with satay, noodles, or as a dipping sauce for fried tofu skins, like Chef Ian shows us here.
Watch the full series at: https://www.plantforwardkitchen.org/southeast-asia

Nam Makua: Thai Eggplant Relish

Chef Ian Kittichai at Cuisine Concepts Kitchen in Bangkok, Thailand shows us how he makes nam makua, which means eggplant relish or dip. This northern Thai dish is made by pounding grilled eggplant, shallots, and chilies in a mortar and pestle along with some palm sugar and fish sauce. The relish is served with fried tofu skins, tapioca crackers, and cucumbers for dipping. Thai relishes, known as nam prik, are typically eaten as a side dish with steamed rice, or as a topping for grilled meats or vegetables.
Watch the full series at: https://www.plantforwardkitchen.org/southeast-asia

Panang Curry with Peanuts and Tofu

Chef Ian Kittichai at Cuisine Concepts Kitchen in Bangkok, Thailand, shows us how he makes panang curry with fried tofu. The addition of ground cumin, coriander and peanuts differentiate panang curry from red curry. Chef Ian shows the key technique of maximizing the panang curry flavor by cooking the curry paste in the coconut milk until it splits.
Watch the full series at: https://www.plantforwardkitchen.org/southeast-asia