It’s Saturday night, and you’re trying a new restaurant. That’s because the restaurant teamed up with the Takoma-based brewery to make it, adding in yuzu and sansho peppers for flavor. “It was just a verbal agreement with Mike and Dave, and they worked with us on pricing since we sourced the yuzu and sansho peppers,” says Daikaya chef de cuisine Michael Turner, who was closely involved in making the beer.

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06/22/2020
Webinar: Mainstream Flavor Trends Surfacing From COVID-19

As we enter a re-opening phase in the wake of COVID-19, we also enter a new...

04/09/2020
Webinar: Symrise North America’s Top Flavor Trends for 2020 and Beyond

Trends may be the single most important driver in the food and beverage industry...