Fermented black bean

Things this is cooked with in real recipes — strongest cue for partners on the plate.

• Light soy sauce0.48
• Shaoxing wine0.46
• Mala sauce0.45
• Garlic scape0.44
• Doubanjiang0.44
• Sichuan peppercorn0.44
• Pickled mustard green0.43
• Oyster sauce0.42
• Msg0.42
• Soy sauce0.40
• Baijiu0.40
• Soybean paste0.39
• Hot pot base0.39
• Rice wine0.39
• Fermented tofu0.39
• Chili oil0.38
• Soybean sprout0.38
• Dark soy sauce0.38
• Napa cabbage0.37
• Sour broth0.37

Similar in both chemistry and recipe use — the most versatile lens.

• Doubanjiang0.86
• Shaoxing wine0.86
• Light soy sauce0.85
• Sichuan peppercorn0.83
• Oyster sauce0.82
• Garlic scape0.82
• Soybean paste0.80
• Chili pepper0.80
• Hot pot base0.79
• Mala sauce0.79
• Dark soy sauce0.79
• Birds eye chili0.79
• Celtuce0.78
• Pickled mustard green0.77
• Fermented tofu0.76
• Msg0.76
• Dried tofu0.76
• Soybean sprout0.76
• Sour bamboo shoot0.76
• Tofu skin0.76

Shares aroma compounds — best for direct substitutions.

• Doubanjiang0.59
• Light soy sauce0.55
• Sichuan peppercorn0.53
• Shaoxing wine0.52
• Mala sauce0.49
• Soybean paste0.47
• Dark soy sauce0.46
• Oyster sauce0.46
• Msg0.46
• Birds eye chili0.46
• Pickled mustard green0.45
• Baijiu0.44
• Fermented tofu0.44
• Garlic scape0.44
• Chili pepper0.43
• Green sichuan peppercorn0.43
• Mustard green0.42
• Chili oil0.42
• Sour bamboo shoot0.41
• Black bean paste0.41