Flavor Box 1

Over the course of the coming year, we will take you behind the scenes of noma’s creative process and give you the chance to experience the latest flavors from our innovation team before anyone else. Some of the weird, wonderful things you’ll taste may never even be released to the wider public. 

Below you will find videos from our team, which explains how we made the products and what we find unique about each of them. Also, we need your feedback — once you have a chance to try and use the products, we’d love to hear what you think. You can use the feedback forms below to let us know your thoughts.

This is just the beginning. It's time to try new things.

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Flavor 1: Truffle à la Crème

Can a light, totally plant-based sauce deliver the same savory depth as a traditional one? The answer, we believe, is Yes. One of the earliest examples is a recipe called Ocean à la Crème, which included several of our innovations in umami, like Mushroom Garum, Roasted Kelp, and Barley Koji Oil.

Now, we’re very excited to let you take an even more luxurious and versatile iteration for spin: Truffle à la Crème. Pair it with raw seafood, try it as a dip for sandwiches and your favorite snacks, or use a few spoonfuls to elevate almost any main dish before serving. 

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Flavor 2: Hazelnut-Berry Praline

During 2022’s Game and Forest season, we developed a praline using the sediment leftover from stone-milling pumpkin seeds. This experiment led to our first-ever sweet release, Pumpkin Seed Praline—a true favorite. Believe it or not, you are now going to taste what many of us on the team would say is the new and improved version - Hazelnut-Berry Praline. 

Featuring hazelnuts, raspberries, blueberries, and blackcurrants, this is the nutty spread we always wished we had around to slather on everything from morning toast to ice cream. 

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Flavor 3: Lacto Amazake

Last but certainly not least, we have our take on the traditional sweet, and creamy Japanese fermented rice beverage amazake, developed during our recent residency in Kyoto. Actually, it’s two of our takes on amazake.  

 We endeavored to create faithful versions with a touch more acidity and lightness. We did so though lacto-fermentation and clarification. One of the “lacto-amazakes” you will enjoy is infused with dried roses; the other is naturally, lightly caffeinated thanks to the presence of jasmine tea.