Mushroom Garum
Noma's fermentation lab bottles its magic! Layers of fermented organic mushrooms, rice koji, and their beloved Oat Garum into one bold, savory cooking sauce. It's a modern, plant-based spin on garum, the ancient Mediterranean fish sauce, made with koji instead of fish. Vegan, gluten-free, soy-free, and dangerously splashable!
We love it!
Instant depth, just add splash
Think of this as a shortcut to richer everything! A splash amplifies ragùs, broths, risotto, roasted veggies, marinades, even a humble pot of beans. It's less salty than fish sauce but every bit as captivating, working under the surface so your ingredients taste more like themselves. Umami turned up to eleven!
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