Ingredient
Luncheon meat
Three views of what luncheon meat relates to — by recipe co-occurrence, blended, and aroma chemistry. Scores are cosine similarities in 300-D Metapath2Vec space.
Substitutes
Out of luncheon meat? Try one of these.
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.
- Fish tofu0.80
- Fish ball0.80
- Fish cake0.79
- Hot pot base0.79
- Kimchi0.78
- Tofu skin0.76
- Glass noodle0.76
- Soybean sprout0.75
- Napa cabbage0.75
- Mala sauce0.75
- Yu choy0.75
- Celtuce0.75
- Budae jjigae base0.75
- Pickled radish0.75
- Udon noodle0.74
- Dried tofu0.74
- King oyster mushroom0.74
- Crab mushroom0.74
- Konjac0.74
- Fried gluten ball0.73
Tastes like
Aroma-chemistry profileShares aroma compounds — best for direct substitutions.
- Fish tofu0.47
- Kimchi0.46
- Fish ball0.46
- Gochujang0.45
- Tteokbokki sauce0.44
- Fish cake0.44
- Udon noodle0.43
- Yu choy0.42
- Budae jjigae base0.42
- Ramen noodle0.41
- Smoked meat0.41
- Hot pot base0.39
- Enoki mushroom0.38
- Crab stick0.37
- Soybean sprout0.37
- Fried gluten ball0.37
- Celtuce0.36
- Crab mushroom0.36
- Soybean paste0.36
- King oyster mushroom0.36
Flavor modes
Clusters of ingredients that group together in each embedding. Click through to see everything in a mode.
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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
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Blended
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Blended
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Blended
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Blended
Chinese savory pantry staples
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Tastes like
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Slug luncheon_meat