27/09/2026
they’re going fast,
just like the memory
of that trip
so i wanted to save
this photo here,
with a quick overview
of each flavor
Noma’s staff chili sauce:
mild, peppery, with
a pronounced smoky taste.
went really well with soups,
hard-boiled eggs,
and meat
beef garum:
a meatier, more
concentrated version
of soy sauce,
while being less sweet
dashi RDX:
if umami needed a
definition, it’s this.
very savory and
slightly sweet.
goes really well with
simple soups
wild rose vinegar:
the name is a little
misleading, because
apple vinegar was used
to infuse rose petals,
giving it a mild rose
aroma with a pronounced
hint of apple.
i wouldn’t waste it on
salads or dishes where
too many flavors mix.
pour it on something simple.
i hear a few drops on
an oyster would do wonders.
i wouldn’t know. yet
corn yuzu hot sauce:
this was the most
surprising and unique
flavor of the bunch.
an unexpected profile:
slightly citrusy, a bit
sweet, a little spicy.
very much my wife’s
favorite, so i have limited
rights over it :)
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Noma Projects
