Our Noshi was born out of an ambition to explore cross points between classic nordic fish recipes and Japanese 'kaiseki' cuisine. The base is the Danish open sandwich, smørrebrød, which is paired with the freshness and sensibility of Japanese cuisine.
We present a new take on smørrebrød –using the traditional nordic techniques (curing, graving, smoking) with a unique twist of Japanese ingredients (bonito, seaweed, ginger, wasabi,etc). The keywords are; Fresh, seasonal, healthy and two traditions in a blender.
The unique ingredients for ‘Noshi’ is the Danish rye bread (rugbrød), all organic based on an eighth generation sour dough from Stephan’s hometown, Odense. Various cured and smoked fish (mackerel, salmon, herring and cod), handled with traditional and modern techniques derived from both Japan and the new nordic style of cooking.
