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Nomiku

Chef Style

Foodie and Founder of Nomiku, Lisa Fetterman first learned about the sous vide method of cooking while working in the restaurant industry. Discovered in the early 1800s, sous vide is French for “under vacuum." The beauty of this low temperature style of cooking in a vacuum-sealed bag is in its ability to heat foods to precisely the right temperature without the risk of under or over cooking.
Nomiku
Nomiku
Independent Maker
Chef Style

Foodie and Founder of Nomiku, Lisa Fetterman first learned about the sous vide method of cooking while working in the restaurant industry. Discovered in the early 1800s, sous vide is French for “under vacuum." The beauty of this low temperature style of cooking in a vacuum-sealed bag is in its ability to heat foods to precisely the right temperature without the risk of under or over cooking.

Lisa marveled at the ease with which chefs were able to turn out perfectly prepared, succulent dishes time and time again using restaurant-grade immersion circulators. If only she could try sous vide at home … but the machines were too pricey and cumbersome for apartment living.

Enter Nomiku—a new immersion circulator made especially for home cooks. It clips onto any pot and works with everyday zipper bags you probably already have in your kitchen. Nomiku is easy to use and comes with plenty of gourmet recipes to get you started. Goodbye overcooked meals. Nomiku is bringing mouthwatering Bacon Basketweave Maple Pork Loin, Duck Confit, Miso Salmon, Porcini, and Rosemary Rub Steak to a kitchen near you.

Independent Maker