At noma, misos made without soybeans have become a hallmark of our cuisine. Especially peaso. When accented with wild elderflower, a fruity, floral, and slightly acidic peaso emerges, one that is less sweet and less salty than most traditional misos.

Use Elderflower Peaso to marinate or cure vegetables before roasting, to marinate fish, or to make a dip with crème fraiche or a spread with cream cheese. Or mix with tempered butter and keep in the fridge to toss with sautéed vegetables.