Products
Ferments, condiments, beverages and more — made by our coop members and guest projects.
'Miche' boerenbrood
A large rustic sourdough loaf made with locally grown and milled grains. Dense crumb, thick crust, and deep flavour from slow fermentation.
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Baguette
A classic sourdough baguette made with local grains. Crispy crust, airy open crumb, and that unmistakable tangy note.
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Boerenbrood
A wholesome Belgian farmer's bread — hearty, slightly sour, and made with locally milled flour. Perfect for everyday eating.
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Miso & sesam boerenbrood
A special farmer's bread enriched with miso and sesame seeds — a nod to fermentation culture baked right into the loaf.
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Noten & vruchten boerenbrood
A sourdough bread studded with mixed nuts and dried fruits. Slightly sweet, deeply satisfying — ideal with cheese or on its own.
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Roggebrood met zaden
A dense, earthy rye bread packed with seeds. Full of character from long fermentation, great for open-faced sandwiches.
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Speltbrood
A sourdough spelt bread with a mild, nutty flavour. Light and digestible, made with locally grown spelt.
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Kaneelkoek
A warming cinnamon cake baked with the same sourdough care as the breads. Soft, fragrant and just the right amount of sweet.
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Kardemomkoek
A delicate cardamom cake with a subtle spice and floral aroma. A Scandinavian-inspired bake from the Brussels collective.
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Chocolat chip cookie
A sourdough chocolate chip cookie made with bean-to-bar chocolate. Crispy edges, chewy centre, and real depth of flavour.
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Kimchi - 350 ml
Lacto-fermented napa cabbage kimchi with a fiery, tangy kick. Made in Brussels, alive with probiotics and traditional Korean flavour.
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Spicy Redkraut - 350 ml
A spiced red cabbage kraut with heat and crunch — lacto-fermented the slow way for full flavour and live cultures.
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Coffee garum - 100 ml
A fermented coffee garum — an umami-rich liquid condiment made by fermenting coffee with enzymes. Bold, complex, and unlike anything else.
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Fire Cider Vinegar - 250 ml
A punchy, warming fire cider vinegar infused with horseradish, ginger, chili and more. A traditional tonic with serious heat.
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Curtido sauerkraut - 350 ml
A Central American-inspired fermented cabbage kraut with carrot and oregano. Light, tangy and full of life.
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Classic hot sauce - 125 ml
A lacto-fermented hot sauce made from fresh chilis. Bright, tangy heat with real depth — no vinegar shortcuts here.
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Moromi Salt 75g
A new creation from nuu — moromi is the rich, savory byproduct of shoyu fermentation. Blended with salt, it delivers intense umami depth in a simple condiment.
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Caramel de miso 130g
A luscious miso caramel that balances sweet and umami. Made with nuu's artisan miso, it's perfect for desserts, toast, or drizzled on cheese.
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Miso de noix avec nOk — édition limitée
A limited edition walnut miso created in collaboration with nOk. Rich, nutty and deeply fermented — a unique expression of Belgian terroir.
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Kit découverte – Les trois âges du miso
A discovery kit featuring three misos at different stages of ageing — a journey through time and flavour. Perfect for gifting or exploring miso for the first time.
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Kit découverte – Les trois miso aromatisés
A discovery kit with three flavoured misos — explore nuu's creative range of aromatised varieties in one beautifully curated set.
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Kit Découverte – Soupe miso raffinée
Everything you need to make a refined miso soup at home — a curated discovery kit from nuu.
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Shiro miso de lentilles corail BIO
A white miso (shiro) made from organic red lentils — light, sweet, and subtly nutty. A plant-based Belgian take on a Japanese classic.
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Miso doux rouge de pois chiches BIO
A mild red miso crafted from organic chickpeas. Earthy, slightly sweet, and full of umami — a versatile everyday fermented paste.
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Miso de soja belge BIO +12 mois
A classic organic soy miso aged over 12 months using Belgian soybeans. Deep, balanced umami with the slow complexity that comes from proper fermentation.
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Goma miso au sirop d'érable BIO
Sesame miso blended with organic maple syrup — a wonderfully sweet-savory paste that works as a glaze, dip, or spread.
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Miso à l'ail noir BIO
Organic miso enriched with black garlic — intense, sweet, balsamic notes layered over deep umami fermentation. A complex and addictive condiment.
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Miso au gochugaru BIO
Organic miso spiced with gochugaru (Korean chili flakes) — a fiery, fermented paste with warmth and depth. Great for marinades, soups, and bold cooking.
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Takumi Miso
A treasure of patience, wood, and craftsmanship. Ingredients: Rice*, Belgian soybeans* (23%), salt, koji (Aspergillus oryzae) From organic agriculture. This exceptional miso is crafted according to the traditional method of kome miso (米味噌) — made from rice, soybeans, and koji. But here, time plays an even greater role: it rests for over 36 months in oak wine barrels, where slowness becomes depth and richness. In Japan, artisans often reused sake barrels to age their miso, taking advantage of the precious yeasts embedded in the wood. At nuu, we bring this tradition to life with European oak barrels, which lend depth, woody notes, and oxidative complexity to our miso. The result: a dense, almost caramel-like texture, remarkable length on the palate, and a balanced, powerful umami. This Takumi miso is designed for gastronomy — to be used with precision, like a fine condiment. Usage: Perfect for enriching a clear broth, a miso–butter sauce, a root vegetable purée, or to accompany an aged cheese. Storage: Keep refrigerated.
Find this productHarissa
FelFel's signature harissa paste, built on a base of dried guajillo and ancho chillies, caraway, coriander and rose water. Aromatic heat with North African soul. Sold in 200g jars.
