🎙️ EP167 – If you cook meat, age fish, ferment, or make sauce, you’re already using enzymes. Kevin Jeung has spent years at Noma working directly with fermentation, aging, and enzymatic processes in the lab and the kitchen.

🎧 Topics Covered:

🧬 What enzymes are (in cook language)

🍍 Pineapple & papaya tenderizing… then eating your meat

🧼 Cold-water detergent = enzyme tech you already trust

🧫 Koji, shoyu, miso, garum: umami on autopilot

🍣 Aged sushi & why “freshest fish” is often a lie

🧪 Pectinase fruit juice wizardry (mandarin cheat codes)

🧷 Meat glue shame & why it’s just a tool

🎯 Go Fact Yourself: corks & copper coins for octopus (spoiler: bullshit)

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🔥 Enjoy