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Noma Projects

Om Noma Projects

Restaurant Noma har levet mange liv siden åbningen i 2003. Fra vores tidlige dage med at udforske det nordiske køkken til at være vært for pop-ups rundt om i verden til genåbningen af restauranten på den anden side af København, har vores team brugt næsten tyve år på at lave mad, lære, rejse, og studere verden sammen.

Noma Projects er begyndelsen på et utal af projekter, der vil have mad, lækkerhed og uddannelse i centrum. Fra specielle pantry-produkter til nye mediebestræbelser til miljøprogrammer, sigter Noma Projects efter at transformere restaurantens kollektive viden, håndværk og ånd til en motor for kreativt output og positiv forandring.

Vi starter med at lancere en serie af pantry-varer, der starter med vores yndlingsgarums og -eddiker, og vi har meget mere på vej!

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“Kōji-buta”, literally translates to “koji lid”, a piece of equipment used by sake, soy sauce and miso producers, to make koji, the most important building block required to achieve their craft. For one to truly appreciate what this koji will become in time, it’s worth reflecting on the craftsmanship behind building these kōji-buta. (link åbner i en ny fane)

“Kōji-buta”, literally translates to “koji lid”, a piece of equipment used by sake, soy sauce and miso producers, to make koji, the most important building block required to achieve their craft. For one to truly appreciate what this koji will become in time, it’s worth reflecting on the craftsmanship behind building these kōji-buta.

Today marks the opening of Noma Kyoto, a project that the test kitchen and team have researched and planned over the last two years. As you might have guessed by now, Japan holds a very special place in our hearts, and in the coming weeks we’ll be exploring in more detail what cooking and fermenting in this beautiful country means to us. Throughout this journey, we’ll be highlighting some of our favorite condiments that lays the foundation not only for the Noma Kyoto menu, but also for Noma Projects product development. (link åbner i en ny fane)

Today marks the opening of Noma Kyoto, a project that the test kitchen and team have researched and planned over the last two years. As you might have guessed by now, Japan holds a very special place in our hearts, and in the coming weeks we’ll be exploring in more detail what cooking and fermenting in this beautiful country means to us. Throughout this journey, we’ll be highlighting some of our favorite condiments that lays the foundation not only for the Noma Kyoto menu, but also for Noma Projects product development.

We’ve used various techniques to capture and preserve the flavor of a fruit or vegetable at the peak of its season. Drying, pickling, fermenting, and preserving in oil are all tried-and-true methods and yield delicious results. Some of these preservation liquids are also great for layering in flavor for our dishes, and the preserved oil from foraged ceps has become a staple in the test kitchen.​​​​​​​​​ (link åbner i en ny fane)

We’ve used various techniques to capture and preserve the flavor of a fruit or vegetable at the peak of its season. Drying, pickling, fermenting, and preserving in oil are all tried-and-true methods and yield delicious results. Some of these preservation liquids are also great for layering in flavor for our dishes, and the preserved oil from foraged ceps has become a staple in the test kitchen.​​​​​​​​​

To create our Whisky Vinegar, we start with Danish rye whisky from Stauning and gently vacuum-distill the alcohol out of the whisky. In doing so, we’re able to preserve the delicious aromatic flavors of the original product—a warm and woody base that is blended with apple cider vinegar, apple balsamic and birch syrup.  This recipe, a fresh take on a classic sauce, is a whisky beurre blanc that’s sure to liven up your winter greens. Full recipe, along with tasty Cep Oil croutons available via the link in bio. (link åbner i en ny fane)

To create our Whisky Vinegar, we start with Danish rye whisky from Stauning and gently vacuum-distill the alcohol out of the whisky. In doing so, we’re able to preserve the delicious aromatic flavors of the original product—a warm and woody base that is blended with apple cider vinegar, apple balsamic and birch syrup.  This recipe, a fresh take on a classic sauce, is a whisky beurre blanc that’s sure to liven up your winter greens. Full recipe, along with tasty Cep Oil croutons available via the link in bio.