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!
A veil of fresh seaweed.
A drop of this, a brush of that.
Which of these are you most curious about and would like to taste, or maybe even see on your kitchen table?
“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.
One tray at a time.
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.
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.