chem · factor mode
East Asian hot pot ingredients
These ingredients cluster together by aroma-compound chemistry — they share volatiles. 104 ingredients fall into this mode.
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104 ingredientsCrab mushroomFish ballSoybean sproutFish tofuYu choyKonjacHot pot baseTofu skinFried gluten ballCeltuceLotus rootKing oyster mushroomUdon noodleShaoxing wineRazor clamDried shrimpBamboo pith mushroomNameko mushroomDaylily flowerSukiyaki sauceHair vegetableSea snailSea lettuceDaikonPickled radishDry pot sauceStarchBudae jjigae baseJinhua hamBasaPea shootSea urchinTom yum pasteWinter melonFish noodleBonito flakesChoy sumGuizhou sour soupLitsea cubebaCrab stickDashiShrimp mushroomChicken brothCrab roeCordyceps flowerMantis shrimpPickled gingerFish sausageHunan chopped chiliPreserved cabbageTermite mushroomMatsutake mushroomGeoduckXo sauceAbalone mushroomLions mane mushroomChikuwaSea grapeSand wormCured chickenDeer mushroomKombuPigeon eggFilefishSenbeiTa caiPeriwinkleMountain pepperDried orchid flowerChive flowerYak meatSeaweedChinese celeryPearl mushroomSeafoodSea bassSnail rice noodleWater mimosaFernCheongyang chiliBanana blossomLaksa pasteCrab claw fishWater shieldGoose eggFermented vegetable brineMizunaWater lily flowerSmoked meatShirataki noodleSquash blossomWhitebaitRice paddy herbWatermelon radishSea breamSalt porkSquid inkSilkworm pupaAonoriAvocado oilTaucoArameMac khenGuascas