# The Year of the Sphere

Page: https://stenobird.com/podcast/the-culinary-institute-of-america-439157/the-year-of-the-sphere
Text version: https://stenobird.com/podcast/the-culinary-institute-of-america-439157/the-year-of-the-sphere.md
Podcast: [The Culinary Institute of America](https://stenobird.com/podcast/the-culinary-institute-of-america-439157)
Published: 2026-02-20T21:12:57+00:00
Episode link: https://cia.podbean.com/e/the-year-of-the-sphere/
Audio file: https://mcdn.podbean.com/mf/web/73wypwtbd7umwskd/kikkoman_2026_-_video_1_-_year_of_the_sphere_v6_v1_1080p_a0knd.mp4
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JSON: https://stenobird.com/v1/public/podcasts/the-culinary-institute-of-america-439157/episodes/the-year-of-the-sphere
Duration seconds: 597

## Resource

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/

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## Transcript

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