Our Kickstarter is almost over! If you missed it, visit nomiku.com to pre-order the new Nomiku.
Hello! Meet the new Nomiku.
Main Street eateries, Michelin three-star restaurants, and most everywhere in between have been dazzling diners with their sous vide creations for years, cooking vacuum-sealed food in a controlled low-temperature water bath that yields perfect results every single time.
Sous vide may sound complicated, but it's all about exact temperature control. No cooking appliance puts you more in control than Nomiku.
The new Nomiku is more powerful and smaller than the first generation – a single-bodied machine that now clips onto the front of a pot you already own for easy access.
There's a sleek single knob to turn and control the temperature and a larger touch screen.
Using our Tender app, anyone can create, share, and send sous vide recipes with the time and temperature directly to their radically redesigned Nomiku.
The Tender App
Think of our new Tender iOS/Android app as your sous chef…
Now anyone can take Top Chef Masters' Chris Cosentino's Sous Vide Ribs or Chef Hugh Acheson's Sous Vide Halibut recipe and make it their own.
Bring the power of top chefs, scientists, and passionate homecooks into your kitchen and become part of our vibrant cooking community!
Meet Makers Who Sous Vide
What to Make with Nomiku
Eggs are a great first Nomiku experience, the eggs come self contained so there's no need for a bag. You can drop them in at 64ºC (147ºF) and then walk away.
After an hour egg yolks are perfectly custardy and whites are gorgeously silky. Have dozens of eggs all ready to go at the same time for a brunch party or store them in the fridge for later and reheat in the same pot!
New Nomiku Specs
- Use less water: the minimum water level is now 1.5". This means you can worry less about keeping the water between the Min and Max line.
- Easy cleaning: Nomiku's bottom is now removable.
- Easier access: Nomiku now clips to the front of the pot.
- More compact.
Made in the USA!
The new Nomiku is designed in San Francisco and made right here in the Bay Area.
WiFi-Connectivity with Spark Core
We're proud to power the Nomiku with the bleeding edge in WiFi technology. The Kickstarter success Spark keeps getting better through their open-source community.
Because of you...
Restaurant quality food is being made in home kitchens around the world.
Here's what your contribution towards the $200,000 will go to:
- Component costs
- Warehouse costs
- Tooling and mechanical costs
- Assembly and testing costs
Our core belief is that everyone can make amazing food; they just need the right tools. You are an integral part of our journey and it would impossible for us to move into the future without doing this together.
Lisa, Abe, Bam, Patrick, and Monica
Our original Nomiku Kickstarter Backers
Bill and Christine Bumgarner
Chef Chris Cosentino
Chef Joshua Skenes
Chef Hugh Acheson
Chef Kristen Kish
Robyn Sue Fisher
Chef Sarah Prieto
The team at Prubechu
Video: Sprinkle Lab
Director: Andrew James Benson
Risks and challenges
In 2012, Nomiku started a sous vide movement right here on Kickstarter. Thousands of people worldwide now can turn a pot of water into a sous vide machine.
There are many moving parts with a hardware project but the major risks and challenges lie in vendors and testing. Third party suppliers may be late in supplying critical components and testing may result in slight design changes. We've been through mass manufacturing before and will do our best to mitigate these bumps in the road through good relationships with trustworthy vendors, and rapid prototyping of design changes. Since we will be manufacturing in the United States we will have tighter control over schedule, assembly, and QC.Learn about accountability on Kickstarter