Taste test
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Experiments from the Noma Test Kitchen

Noma has spent nearly twenty years cooking, foraging, fermenting, learning, traveling and studying the world—earning a reputation unlike any other in the process. René Redzepi and his team understand what it means to entertain, the value of a home cooked meal and the broader effects that our collective appetite have on our planet.

From products to media, even environmental programs, Noma Projects aims to transform the restaurant’s collective knowledge, craft and philosophy into an engine for creative output and positive change. Project 001 offers home cooks the powerful and nuanced flavors of garum: an umami-rich, liquid seasoning.

Noma is designed to feel like home. It’s a warm, welcoming place that—for being the world’s best restaurant—is remarkably approachable. Our mark nods to the experience of visiting Noma and the joys of home cooking.

Fermentation, alongside foraging, is a critical component of Noma’s cooking. Project 001 aims to spur the experimentation of home cooking by offering cooks a tool to elevate and dimensionalize their flavor profiles.

Borrowing from the hyper-functional labeling of ingredients and experiments in the Fermentation Lab, we created a minimal, modular design framework that adapts across a range of different applications from digital, to social, to the label itself.

Renowned artist and illustrator David Shrigley created a set of beautiful illustrations to showcase each of the star ingredients in the series.