Fermenting a Flavor Library

The uni toast at San Francisco’s Saison has been a staple on the restaurant’s tasting menu since it opened 15 years ago. Buttery lobes of uni sit atop a thick plank of grilled sourdough bread that’s been soaked in an umami-rich sauce. To create the perfect shape and texture, the bread’s crust is trimmed off. But it doesn’t get thrown away. 

Instead, Chef de Cuisine and Head of Fermentation...