Elderflower Peaso

At noma, misos made without soybeans have become a hallmark of our cuisine. Especially peaso. When accented with wild elderflower, a fruity, floral, and slightly acidic peaso emerges, one that is less sweet and less salty than most traditional misos.

Use Elderflower Peaso to marinate or cure vegetables before roasting, to marinate fish, or to make a dip with crème fraiche or a spread with cream cheese. Or mix with tempered butter and keep in the fridge to toss with sautéed vegetables.

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Nordic Shoyu

Unlike a soy sauce, our Nordic Shoyu is made with fava beans and toasted rice, not soybeans and wheat. Simultaneously deep and light, it balances umami, sweetness, and floral notes. It’s lower in salt than most shoyus. And it’s gluten-free.

Fold some Nordic Shoyu into mashed potatoes, add a few drops to broths, or use it to deglaze your pan when sautéing vegetables. Brush it onto beautiful sashimi and let it cure for a few hours. Or make a Nordic Shoyu beurre blanc for a pan-roasted fish.

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Ocean à la Crème

Ocean à la Crème is the culmination of our search to create sauces that are light, rely exclusively on plant-based ingredients, and still deliver astonishing umami. It combines three of our essential ingredients: Mushroom Garum, Roasted Kelp Salt and Koji Oil.  

We recommend finishing, or accenting, dishes with Ocean à la Crème. You can use it just like you would butter, or try it as a dip, or enjoy it as a perfect companion to raw and cooked seafood. Even as a savory dessert.

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