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Soy and legumes from Copenhagen, Denmark
Peaso is Noma's miso made from cooked yellow split peas instead of soybeans, mashed with rice koji and salt and aged for about three months. It uses about 4–5% salt, half or less of a classic miso, so yeasts and lactic and acetic bacteria act faster and the flavour is brighter and fruitier.
A short entry: the sources we found record only what is said here about Peaso itself.
| Yellow split peas60 % | [noma-elderflower] |
| Rice koji | [noma-elderflower] |
| Elderflower5 % | [noma-elderflower] |
| Salt | [noma-elderflower] |
| Starter | koji/qu/mold-starter |
Total time across the recorded steps: 3 months
What changes: Yellow split peas cook until soft
Noma gives no cooking time. Output: cooked split peas.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Peaso is Noma's miso made from cooked yellow split peas instead of soybeans, mashed with rice koji and salt and aged for about three months. It uses about 4–5% salt, half or less of a classic miso, so yeasts and lactic and acetic bacteria act faster and the flavour is brighter and fruitier. Made in 3 steps over 3 months. The longest step, pack and age, takes 3 months (Noma Projects 2026). Salt is 4–5 % (Noma Projects journal 2026). Aspergillus oryzae, grown on rice as koji; its enzymes break down the pea protein and starch and Wild yeasts, lactic acid bacteria and acetic acid bacteria during ageing do most of the fermenting.
| Main step | 3 monthsReported[noma-elderflower][noma-peaso] | Pack and age |
|---|---|---|
| Salt | 4–5 %Reported[noma-peaso][noma-elderflower] | Mash with rice koji and salt |
Unlike soybean miso, the base is yellow split peas, and the salt is about half or less, so the ferment ages faster and tastes brighter and fruitier. Flavoured versions add scraps such as elderflower pulp.
Every number is labelled with how it is known. How this atlas is made
Noma first made it after a failed attempt to make tofu from yellow split peas, and now sells flavoured versions through Noma Projects.
