chem · factor mode
East Asian fermented pastes and aromatics
These ingredients cluster together by aroma-compound chemistry — they share volatiles. 94 ingredients fall into this mode.
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94 ingredientsTsao koSoybean pastePickled radishGreen sichuan peppercornChu hou pasteBraising liquidPickled gingerSweet bean sauceDry pot sauceSand gingerCartilageDaikonLitsea cubebaBaijiuSea snailLiangpiFermented black beanLong pepperBai ji moZhajiang sauceSomen noodleDoenjangSojuRice paperPuffer fishHunan chopped chiliMountain pepperWuchang fishXo sauceOffalScallion oilRakkyoPreserved cabbageWeipaFermented chive flower pasteSanziChinese celeryDuckSweet and sour sauceVietnamese balmDashiSeafood sauceCheongyang chiliRice tofuRapeseedTenkasuSour brothTaro stemShaobingMushroom soy sauceBlack vinegarSpring roll wrapperKorean bbq saucePlum sauceGhost pepperSword beanPork stockSuperior stockTonkatsu sauceYakisoba sauceWatermelon radishChaozhou salted vegetableShio kojiFermented vegetable brineChicken fatGochugaruMitsubaNeedlefishPonzuFried puffed crackerStar aniseMyogaSambalSand wormKluwekOkonomiyaki sauceCandlenutTempura flourMelinjoCold jelly noodleChirimen jakoSansho pepperNanohanaDonburi sauceSquash blossomMac khenFlattened young riceHog plumCapelinJackfruit seedIdliDenbuFive willow vegetableCalcium chloride