A note from Copenhagen

We’re sharing this update just as another long Danish winter seems to have finally decided to give way to spring. The team is already making the most of it.

At the restaurant, that means coming up with new ways to express all the ingredients that arrive at our doorstep when Scandinavia starts to see things in Technicolor again—like the rare season treat of birch water, tapped straight from the tree and poured for guests just hours later.

At MAD, it means entering the home stretch of planning for the nonprofit's seventh symposium, MAD7, under the theme Build to Last. To commemorate the occasion, MAD just launched a new podcast, MAD Talks, where René sits down with iconic speakers from previous symposiums to talk about food, creativity, and the future. Listen to the first conversation with chef and author Magnus Nilsson here.

New from the lab: Pepper Tamari

Last year, we shared a rich yet delicate finishing sauce called Pepper Tamari with the members of our R&D club, Taste Buds. To make our ode to the Japanese culinary staple, the team accents the unbelievably flavor-packed liquid that rises to the surface of a peaso (our “miso” made with split peas) and accents it with the complex aromatic notes of ground Madagascar pepper.

The response from our Taste Buds members was unanimous: Pepper Tamari had to become an official Noma Projects release—and that is exactly what happened this week.

You can learn more about Pepper Tamari at the Noma Projects shop. For a deep dive into our ongoing love affair with tamaris, miso, and more, we recommend the latest dispatch from the fermentation lab.

Bring home Pepper Tamari →

We thought it would be fun to pair the new Pepper Tamari with Elderflower Peaso and Mushroom Garum in a new Fermentation Bundle, so that anyone curious can explore the myriad ways these foundational ingredients can build layers of flavor in everyday cooking. Sometimes even in the same meal.

In keeping with the theme, you’ll be automatically entered to win a signed copy of The Noma Guide to Fermentation if you decide to bring home the trio.

Order before April 16 to be eligible.

Explore the bundle →

Follow our journey →

Bring the flavors home →

Get inspired →

A note from Copenhagen

New from the lab: Pepper Tamari

If you wish to get in touch with us, please respond to this email or write us at [email protected]

Noma Refshalevej 96 Kobenhavn K, 1432
Tel: +45 3296 3297

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A note from Copenhagen

New from the lab: Pepper Tamari

If you wish to get in touch with us, please respond to this email or write us at [email protected]

Noma Refshalevej 96 Kobenhavn K, 1432Tel: +45 3296 3297

Unsubscribe / Manage Preferences / Terms of use / Privacy Policy

Noma Refshalevej 96 Kobenhavn K, 1432
Tel: +45 3296 3297