Pickled ginger

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

• Doubanjiang0.38
• Pickled radish0.36
• Litsea cubeba0.35
• Perilla0.35
• Rakkyo0.35
• Chu hou paste0.35
• Soybean sprout0.35
• Fermented black bean0.35
• Garlic scape0.34
• Soybean paste0.34
• Tsao ko0.33
• Chili oil0.33
• Sour bamboo shoot0.33
• Green sichuan peppercorn0.33
• Baijiu0.33
• Soy sauce0.33
• Sand ginger0.32
• Sichuan peppercorn0.32
• Light soy sauce0.32
• Seasoning sauce0.32

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

• Doubanjiang0.80
• Hot pot base0.78
• Celtuce0.78
• Green sichuan peppercorn0.77
• Pickled radish0.76
• Shaoxing wine0.75
• Fermented black bean0.75
• Sichuan peppercorn0.75
• Litsea cubeba0.74
• Sour bamboo shoot0.74
• Carp0.73
• Light soy sauce0.73
• Soybean sprout0.73
• Oyster sauce0.72
• Chili pepper0.72
• Garlic scape0.72
• Pickled mustard green0.72
• Birds eye chili0.72
• Mala sauce0.72
• Lotus root0.72

Shares aroma compounds — best for direct substitutions.

• Pickled radish0.46
• Green sichuan peppercorn0.46
• Doubanjiang0.46
• Hot pot base0.45
• Sour bamboo shoot0.43
• Sichuan peppercorn0.43
• Lotus root0.42
• Baijiu0.41
• Litsea cubeba0.41
• Mountain pepper0.41
• Rakkyo0.41
• Celtuce0.40
• Dry pot sauce0.40
• Soybean sprout0.40
• Perilla0.39
• Fermented black bean0.38
• Tenkasu0.38
• Shaoxing wine0.37
• Braising liquid0.37
• Pickled mustard green0.37