From day one, since opening in its original location in an old warehouse in Copenhagen, noma has been a restaurant ever curious to learn and grow. Our origins are rooted in an exploration of the natural world, which began with a simple desire to rediscover wild local ingredients by foraging and following the seasons. The restaurant’s constantly evolving approach is defined by a search to unlock innovation and share knowledge, and a passion for the craft of welcoming others.
Noma Projects was founded in 2022 to share the knowledge, innovations and flavors of noma beyond the four walls of our restaurant in Copenhagen. Driven by the same creative team and pioneering spirit, we develop products that allow people around the world to experience noma in their homes, bringing more deliciousness and inspiration into their everyday lives.
This riff on Corn Yuzu Hot Sauce features the same texture, flavor and nuance as the original—but with three times as much habanero included in the recipe, you’ll delight in the added (but balanced) spice.
To make our Corn Yuzu Hot Sauce, we gather ingredients during their peak season. In winter, we harvest the Yuzu fruit and preserve its zest to capture it when it’s most aromatic. In summer, we harvest sweet corn, fruity habanero chiles, and the tender, green branches of the blackcurrant bush. We infuse the branches to create our fresh Blackcurrant Wood Oil (also featured in our Forager’s Vinaigrette). We blend them all together to create a textured, fruity, and aromatic hot sauce.
Enjoy it anywhere you use hot sauce already, we think it’s especially delicious for barbecue because its brightness pairs well with grilled fish and vegetables.