Chef Rene Redzepi has announced Noma Projects, a new way for Noma to share their acquired knowledge from 18-years at the top of the restaurant food chain. The first batch, named Project 001, is a line of garums available to pre-order now.
Noma Ferments, the fermentation lab, has been the driving force for flavour at Noma’s two-Michelin-star restaurant in Copenhagen for some time now. A team dedicated to the research, development and refinement of centuries-old techniques has enabled the chefs to maximise flavour in their vegetable-led menus over the years. Now the pandemic has allowed Noma to use their fermentation skills to develop off-the-shelf garum products that will allow you to add Noma-level flavour to your home cooking.
According to Redzepi, Noma Projects is “a space for us to channel our knowledge, our craft and experimentation into a new endeavour. From products for your pantry to community-based initiatives. Each project will be a way for us to address issues we care about, through the lens of food.”
“First up Project 001”, says Redzepi. “Noma’s line of garums – out take on a thousand-year-old recipe that we’ve been developing over the last two decades. They’re potent, umami-rich sauces and they’ve been key to our success at Noma in our vegetarian and vegan menus. We want to help you bring more vegetables into your everyday cooking,”
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