Noma Projects

Noma Projects Noma Projects was founded in 2022 to share the knowledge, innovations and flavors of noma beyond the four walls of our restaurant in Copenhagen. Try New Things.

27/05/2026

Nestled in the heart of the Andes, Chacra D’ D**o is a multi-generational coffee farm. The father, Don D**oberto, took on the challenge of converting his 15 hectares of land to biodynamic 20 years ago, and today, his farm is bursting with life.

Now taking the baton of farm management, his son Hector continues his philosophy, supporting biodiversity, whilst simultaneously incorporating his own touch to the coffee production. Innovations in both processing and variety selection have, in recent years, been introduced to the mix, and the quality of the coffee coming from Chacra D’ D**o has never been better.

25/05/2026

Can you make miso from rye bread? Or maybe even rye bread from miso? 

Years ago, we began searching for a Nordic analogue to soybeans—something local that could become our own miso. If koji can transform legumes, why not grains? That question led to Ryeso: a miso made one of Denmark’s most beloved staples.

We work with our friends at Hart to repurpose leftover rye loaves that would otherwise go to waste. The bread is blended with rice koji and salt, packed into barrels, and aged for a minimum of three months. Enzymes break down the starches and proteins, and dense baked rye is transformed into a savory and malty paste.

The story doesn’t end there. Hart now uses Ryeso in their rye bread and folds the ferment back into new dough. Bread becomes miso; miso becomes bread. It’s a continuous loop of grain, fermentation, and baking.

Our Taste Buds got a chance to taste Ryeso in their first Flavor Box of 2026. What else would you like us to make miso out from?

21/05/2026

This month, we invited Daniel to taste a coffee from his home country: Peru.

Grown at La Chacra D’dago, a biodynamic farm high in the Andes, this coffee comes from a father-and-son team combining regenerative farming and experimental methods.

Join the Noma Kaffe subscription to discover our wide world of coffee at nomakaffe.com.

19/05/2026

Mie Goreng with Pepper RDX

Chef taught us how to make a flavorful Mie Goreng from whatever is left in your fridge. She added a splash of Pepper RDX to add a deep savory note with a touch of sweetness.  

Make the recipe below 👇

Ingredients
200g fresh egg noodles, or dried wheat noodles
50g Pepper RDX
2 tbsp neutral oil
2 cloves garlic, finely chopped
2 spring onions, sliced
1 small shallot, thinly sliced
1 red chili, finely sliced, optional
1 egg
2 tbsp sweet soy sauce / kecap manis
100g Bean sprouts
100g Spinach

Recipe
1. Boil the noodles until just tender, but not soft. Drain thoroughly and set aside.
2. Heat the oil in a wok or wide pan over medium-high heat.
3. Add the garlic, shallot, spring onions, and chili, if using. Stir-fry until fragrant and lightly softened.
4. Add the light soy sauce, kecap manis, Pepper RDX, and white pepper. Stir to combine into a glossy sauce.
5. Add the drained noodles and toss until evenly coated.
6. Add in the Pepper RDX, mixing thoroughly to combine. 
7. Add the bean sprouts and toss briefly, keeping them fresh and crisp. 
8. Add the spinach and stir until just wilted.
9. In a separate pan, fry the egg until the edges are crisp and the yolk is cooked to your liking.
10. Plate the noodles and top with the fried egg. 
11. Serve with cucumber, lime, and cabbage on the side.

Noma Projects x Fragment We’ve admired Hiroshi Fujiwara for many years. Now, we’ve made something special together. Noma...
16/05/2026

Noma Projects x Fragment

We’ve admired Hiroshi Fujiwara 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.

15/05/2026

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.

12/05/2026

Saffron & Mushroom Risotto with Mushroom Garum

Take it from Kevin: risotto just isn’t the same without a splash of Mushroom Garum 🍄‍🟫. Add a touch of saffron and we guarantee that it’ll disappear in seconds.

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.

09/05/2026

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.

30/04/2026

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.

25/04/2026

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 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.

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