Nordic Food lab featured in a large article on the interaction between science and gastronomy. It’s in Die Zeit’s science section. Interested readers with german skills …
In the docks of Copenhagen is an old smokehouse which used to provide smoked salmon and halibut for all of Europe. The fish here arrives …
In our quest for new nordic seasoning we have investigated dehydrating various fruits and vegetables. After much experimentation one really strong result has come out, …
Making small quantities of things is a great way to experiment and find new ideas. When used to make vinegar, fruits such as plums, cherries, …
Fish sauce is made all over the world, especially in the far east. It used to be a staple seasoning of the Romans here in …
As tuna doesn’t arrive in the North sea, we’ve had to come up with other ways of achieving an equivalent to the Japanese katsuobushi. We’ve cooked a brined …
The ancient process of balsamic vinegar making which has been adapted and made local. Here a local producer draws up a sample of his sweet, …
One really interesting project going on at the moment is the development of new recipes of miso. In Japan, miso is served at every meal, …
Bottarga is a form of preserving fish eggs with salt. Its a delicacy all over the Mediterranean and has a very ancient history. The great …
This wild plant can be found in local forests during the summer. It grows in abundance. We collect large quantities of it and use it …
Tag: Research and development