Noma Projects

Noma Projects x Fragment We’ve admired @fujiwarahiroshi for many years. Now, we’ve made something special together. Noma Projects x Fragment collection brings together our world of flavor, process, and experimentation together with Hiroshi’s iconic streetwear label. Pre-orders opens today. The Farmers Market Bag is now available at Noma Projects Shop LA. A limited number of pieces will also arrive in-store in early June, as pre-orders begin shipping.

Did you know you can eat a pinecone? Come by the Noma Projects Shop in Copenhagen, have a taste, and leave with a few ideas for your own kitchen.

Saffron & Mushroom Risotto with Mushroom Garum (…thanks to @koflerkevin ) Make the recipe below 👇 Ingredients: 20g Mushroom Garum 200g mushrooms, torn or sliced 30g olive oil 20g butter 2 shallots, finely chopped 120g Carnaroli rice (or Arborio rice) 10–15 saffron threads 600ml warm water 2 handfuls Parmigiano, grated Freshly cracked black pepper, to taste 1. Bloom the saffron in a small bowl with a few tablespoons of warm water. Set aside. 2. Mix 50g Mushroom Garum with the warm water to make a quick mushroom stock. 3. Heat olive oil in a pan, then sauté the mushrooms until golden and browned. 4. Add butter and a splash of Mushroom Garum to the mushrooms, toss to glaze, then set aside. 5. In a saucepan, cook the shallots in olive oil until soft and lightly golden. 6. Add the Arborio rice and stir for about 2 minutes, until the grains are coated and lightly toasted. 7. Add the bloomed saffron, then begin adding the mushroom stock a little at a time, stirring as the rice absorbs the liquid. 8. Keep adding stock gradually until the rice is creamy and al dente. 9. Fold in the grated Parmigiano, adding extra stock if needed for a looser texture. 10. Taste and add more Mushroom Garum for extra depth. 11. Serve topped with the glazed mushrooms and finish with freshly cracked black pepper.

If you’ve ever eaten ripe black currants at peak season—or tasted the magenta sweetness of cassis—you know the pleasure of this small dark fruit. But in the Noma kitchen, the plant offers far more than the ripe berry. Each year, we harvest unripe currants to make bright, tangy black currant capers that deliver intense acidity and aroma. We pound the plant’s young branches, still green at their core, to then infuse into oil and create a depth of flavor comparable to fine olive oils. Early spring shoots are used to add herbaceous notes, while the leaves are pickled or blended into a verdant oil with grassy, basil-like aromas and subtle peppery notes. By working with the entire plant, and not just the fruit, we can build flavor in many ways from a single ingredient. Learn how to eat the whole black currant bush in The Noma Guide to Building Flavour.

Browse the menu at any old-school French restaurant and you’re likely to see some type of beef served with béarnaise, a delicate sauce that’s punchy enough to pair well with red meat. At Noma, we swap white wine, shallots, and tarragon for rose vinegar and rose oil, adding both a bright and floral note to this classic emulsion. Chef @meza_gram couldn’t contain his excitement when he tasted the finished product. Find the recipe in The Noma Guide to Building Flavour.

Last week, Test Kitchen chefs Mette and Mattias went out in search of one of spring’s clearest signals: ramsons. Also known as wild garlic, ramsons arrive with the unmistakable flavor of “spring green”—fresh, sharp, and with a touch of allium funk. When they come into the kitchen, we try to use as much of the plant as possible, preserving that short seasonal window in sauces, oils, and other preparations. For this sauce, the leaves are first blanched to soften their aroma, and then blended with, roasted kelp dashi, truffle juice, and fava shoyu. The result is a savory way to add the first taste of spring through a dish, perfect for spooning over a fried egg or as a dipping sauce for vegetables. A quick note: ramsons and ramps are close cousins, but not the same plant. Ramsons are native to Europe and Asia, while ramps are native to parts of North America. Both carry a pungent wild garlic character, but ramsons are the version that marks spring for us here in Copenhagen. Find the recipe in The Noma Guide to Building Flavour.

Each summer, our team gathers beach roses from across the Danish coastline. Their magenta petals signal the arrival of a few months of warmth, alongside our beloved elderflower—another Noma “mother flavor.”   While the blossoms are delicate and short-lived, the Noma team works quickly to preserve their fragrance in many forms.  Sometimes, we briefly grill fresh roses over open fire, just until the petals begin to pucker, revealing a deeper complexity beyond their familiar floral aroma.   At the height of the season, we infuse rose petals into vinegar, grind them into salt, and blend them into oil so their character can be used on the menu and in our products throughout the year.  The rose oil in particular is remarkably potent, and it can be used to finish dishes, or incorporated into emulsions, marinades, and pastes. Learn how to preserve the delicate aroma of summer in the Noma Guide to Building Flavour.

The star of this recipe is Noma Roasted Umami Salt— a savory kelp-based seasoning we use wherever we can at Noma Projects and on the menu at Noma. By diffusing this umami-rich salt in butter and water, @pablosotor showed us how to make a versatile sauce that works brilliantly with squid, scallops, grilled artichokes and root vegetables. Chef Pablo recommended taking it one step further: add it to vanilla ice cream, freshly cut peaches, and even hot chocolate. Find the recipe in The Noma Guide to Building Flavor, now available at nomaprojects.com.

Have you ever tasted an oyster mayonnaise? That’s essentially what our Oyster Emulsion is — a mayo made with raw oyster instead of egg yolk. Test Kitchen chef @mattiasshikatani_ showed us how to make this seafood condiment pop with a bit of parsley and lemon. While we’ve primarily used it on the Noma menu with shellfish, it’s also the perfect accompaniment to crisp vegetables, or even french fries! Find the recipe in The Noma Guide to Building Flavour, now available at nomaprojects.com.

Noma’s sommelier @maxivarmanning took us down Sunset Boulevard with a jar of Hazelnut-Berry Praline and a hunger for something sweet. He showed us a few of his favorite spots and how he likes to use our favorite nutty, tart, and spreadable condiment!

Amparo Micaela Moncayo de Botina’s name has been burned into memories since we tasted her Caturra couple years back. In fact, Caturra is the only variety she’s ever produced in the 40 years farming her land in the mountains of Nariño, Colombia. This month, we invited one of our beloved baristas, Lou, to taste this lively, fruited coffee. In her own words, “me encanta!”

As Noma has evolved, so too has our fascination with specific ingredients. One year we’re obsessed with seaweed, the next we’re captivated by molds. Through the years, a cluster of ingredients has been at the center of our work. These flavors persist because they solve problems and bring joy. We think of these as the “mother flavors” of Noma. They’re ingredients that make us taste like us. These flavors have defined us for the past twenty years and will continue to define the flavors we develop at Noma Projects and on the menu at Noma. Learn about our delicious and versatile ingredients in the Noma Guide to Building Flavor.