From Our Kitchen to Yours

About Noma Projects

Restaurant Noma has lived many lives since opening in 2003. From our early days exploring Nordic cuisine to hosting pop-ups around the world to reopening the restaurant on the other side of Copenhagen, our team has spent nearly twenty years cooking, learning, traveling, and studying the world together.

Noma Projects is the beginning of a myriad of projects that will have food, deliciousness, and education at its core. From special pantry products to new media endeavors to environmental programs, Noma Projects aims to transform the restaurant’s collective knowledge, craft, and spirit into an engine for creative output and positive change.

We’re starting by launching a series of pantry items, starting with one of our favorite garums and vinegars, but we have much more to come!

Right Now

We look forward to seeing you tomorrow for our POPL x Noma Projects Pop-Up event! Available for lunch takeaway only, @nomacph chefs team up with the POPL crew to create one delicious vegan burger: confit lion's mane schnitzel, glazed in Smoked Mushroom Garum and seasoned with @nomacph forest pesto and sorrel leaves.  (link opens in a new tab)

We look forward to seeing you tomorrow for our POPL x Noma Projects Pop-Up event! Available for lunch takeaway only, @nomacph chefs team up with the POPL crew to create one delicious vegan burger: confit lion's mane schnitzel, glazed in Smoked Mushroom Garum and seasoned with @nomacph forest pesto and sorrel leaves. 

Kevin is back in the kitchen testing new recipes for the holiday season, and we’re excited to share the latest! (link opens in a new tab)

Kevin is back in the kitchen testing new recipes for the holiday season, and we’re excited to share the latest!

Our most requested recipe to date, aptly named “No, It’s Not Just in the Sauce, Lasagna”, is made with sliced celeriac in place of pasta sheets (but of course you can make it with pasta, too!).There’s no béchamel here, just lots of Parmesan cheese. (link opens in a new tab)

Our most requested recipe to date, aptly named “No, It’s Not Just in the Sauce, Lasagna”, is made with sliced celeriac in place of pasta sheets (but of course you can make it with pasta, too!).There’s no béchamel here, just lots of Parmesan cheese.

Lacto-fermented products bring fruitiness, acidity, and umami to everything they touch. Lacto plums are an excellent place to start for the home cook, as plums are readily available in many places and you can ferment them in a variety of ways, depending on what equipment you have and how you intend to use the final product—whether you’re looking for chunks and pieces, whole plums, or a purée. (link opens in a new tab)

Lacto-fermented products bring fruitiness, acidity, and umami to everything they touch. Lacto plums are an excellent place to start for the home cook, as plums are readily available in many places and you can ferment them in a variety of ways, depending on what equipment you have and how you intend to use the final product—whether you’re looking for chunks and pieces, whole plums, or a purée.

We’ve developed and tested many recipes with Nadine and Kevin since the launch of our first product, Smoked Mushroom Garum. To date, our most popular ones include the Vegan Ramen, Chili Sin Carne and One Pot Chicken, and by far the most requested is Nadine’s Lasagna (recipe coming soon!). (link opens in a new tab)

We’ve developed and tested many recipes with Nadine and Kevin since the launch of our first product, Smoked Mushroom Garum. To date, our most popular ones include the Vegan Ramen, Chili Sin Carne and One Pot Chicken, and by far the most requested is Nadine’s Lasagna (recipe coming soon!).

Our Smoked Mushroom Garum can be used as a versatile seasoning for all kinds of food — much like one might use soy sauce or fish sauce today. (link opens in a new tab)

Our Smoked Mushroom Garum can be used as a versatile seasoning for all kinds of food — much like one might use soy sauce or fish sauce today.

For almost two decades, we’ve been studying and employing the process of making garum, using various ingredients to extract the most profound, exciting flavors, both plant- and animal-based. Everything from chicken wings to mushrooms, and all sorts of vegetables. Where traditional recipes rely on the naturally occurring
enzymes in fish intestines to break down the fish into a sauce, we use koji to recreate a similar process. By using koji, we can then experiment with a wider range of high-protein ingredients found in nature, using the same process but with different ingredients to extract umami-rich flavors from them, yet less tangy and less salty. Koji also proved to be very advantageous (and faster) to create sauces that were both unique in flavor and still delicate. (link opens in a new tab)

For almost two decades, we’ve been studying and employing the process of making garum, using various ingredients to extract the most profound, exciting flavors, both plant- and animal-based. Everything from chicken wings to mushrooms, and all sorts of vegetables. Where traditional recipes rely on the naturally occurring enzymes in fish intestines to break down the fish into a sauce, we use koji to recreate a similar process. By using koji, we can then experiment with a wider range of high-protein ingredients found in nature, using the same process but with different ingredients to extract umami-rich flavors from them, yet less tangy and less salty. Koji also proved to be very advantageous (and faster) to create sauces that were both unique in flavor and still delicate.