The Smoked mushroom garum sold by Noma Projects which instantly sold out when it was launched the first time will again be available for purchase next week.
The team has been crushing, blending and brewing the next batch which goes on sale on Wednesday at 3pm. This is a pre-order for those subscribed to the Noma Projects newsletter. Products may sell out during pre-orders. If they are not, the garums will be sold to the general public on Sunday May 8.
Due to high demand during the launch, Noma Projects is limiting sales to 1 product per person (one single, one bundle, one 4-pack, or one gift set) to allow more of their friends to order. Noma Projects said that international shipping rates have unfortunately been rising due to fuel surcharges but they were working to improve this as they grew the service.
Fermentation and garums have been one of the sources of success of Noma as it shifted to a more vegetable based cuisine over the years. Now, two of their favourite garums will be available to the general public as part of a venture to help people bring more vegetables into their everyday cooking.
Chef Rene Redzepi and his team have used the time during lockdown to create a new venture called Noma Projects which aims to share all their accumulated knowledge, craft and experimentation in this new project.
When the service was launched Noma chef René Redzepi said “This is our take on a 1000 year old recipe that we have been developing over the past two decades. They are potent umami based sauces. With Noma Projects we are going to the future and this project is just the beginning,” said Redzepi.
Garums were originally fermented fish sauces made all around the Mediterranean basin. The tradition dates back thousands of years.. The umami-rich sauce can be used as a versatile seasoning for all kinds of food—much like one might use soy sauce or fish sauce today.
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