Ingredient
Fish cake
Three views of what fish cake relates to — by recipe co-occurrence, blended, and aroma chemistry. Scores are cosine similarities in 300-D Metapath2Vec space.
Substitutes
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Ranked by aroma-compound similarity from FlavorDB. See the full list →
Relations
Cooks with
Recipe co-occurrenceThings this is cooked with in real recipes — strongest cue for partners on the plate.
Blended
Chemistry + recipe contextSimilar in both chemistry and recipe use — the most versatile lens.
Tastes like
Aroma-chemistry profileShares aroma compounds — best for direct substitutions.
- Gochujang0.56
- Fish tofu0.53
- Kimchi0.51
- Fish ball0.50
- Udon noodle0.50
- King oyster mushroom0.46
- Bean sprout0.46
- Crab stick0.46
- Bonito flakes0.46
- Napa cabbage0.45
- Chikuwa0.45
- Fried tofu puff0.44
- Luncheon meat0.44
- Ramen noodle0.43
- Daikon0.42
- Garland chrysanthemum0.41
- Glass noodle0.41
- Sukiyaki sauce0.40
- Konjac0.40
- Dashi0.39
Flavor modes
Clusters of ingredients that group together in each embedding. Click through to see everything in a mode.
Cooks with
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Cooks with
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Cooks with
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Cooks with
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Blended
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Blended
East Asian savory pantry staples
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Blended
East Asian umami seafood and sauces
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Blended
Southeast & East Asian fish and aromatics
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Blended
East Asian fish and umami staples
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Blended
East Asian umami fish and mushrooms
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Tastes like
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Tastes like
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Tastes like
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Tastes like
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Tastes like
East Asian fish and umami staples
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Tastes like
East Asian umami mushrooms and seafood
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Slug fish_cake