Ingredient
Shochu
Three views of what shochu relates to — by recipe co-occurrence, blended, and aroma chemistry. Scores are cosine similarities in 300-D Metapath2Vec space.
Substitutes
Out of shochu? 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.
Tastes like
Aroma-chemistry profileShares aroma compounds — best for direct substitutions.
Flavor modes
Clusters of ingredients that group together in each embedding. Click through to see everything in a mode.
Cooks with
East Asian umami pantry staples
187 ingredients
Cooks with
East Asian fats oils and spirits
65 ingredients
Cooks with
Teas and East-Asian beverages
51 ingredients
Cooks with
East and Southeast Asian stir-fry staples
143 ingredients
Cooks with
East Asian soy and tofu pantry
118 ingredients
Cooks with
Japanese and Korean hot pot ingredients
166 ingredients
Blended
East-Asian processed sweets and beverages
76 ingredients
Blended
East Asian oils fats and rich proteins
68 ingredients
Blended
Asian teas wines and plant beverages
57 ingredients
Blended
Japanese vegetables and umami condiments
43 ingredients
Blended
Whole grain seeds and natural sweeteners
123 ingredients
Tastes like
East Asian processed condiments and sauces
209 ingredients
Tastes like
Calorie-dense nuts oils and fats
93 ingredients
Tastes like
East Asian teas and plant-based beverages
49 ingredients
Tastes like
Sichuan and East-Asian fermented aromatics
86 ingredients
Tastes like
Chinese savory pantry ingredients
172 ingredients
Tastes like
East Asian sauces and pantry staples
57 ingredients
Slug shochu