chem · factor mode
East Asian seafood and preserved vegetables
These ingredients cluster together by aroma-compound chemistry — they share volatiles. 107 ingredients fall into this mode.
Members
107 ingredientsFilefishFish skinHunan chopped chiliSea snailSea lettuceSoybean pasteBlood tofuDaylily flowerShrimp mushroomGarlic scapeSea hareRazor clamBombay duck fishPuffer fishMantis shrimpPreserved cabbageFish noodleYibin yacaiMustard rootEr caiRock tripePickled mustard greenXo sauceSour bamboo shootDried oysterFermented chive flower pasteFried dough twistSea grapeChaozhou salted vegetableNameko mushroomBitter greenSnow vegetableRakkyoDragon whisker vegetableTopmouth culterTaro stemBai ji moSsamjangFernDonkey meatDoenjangWater celeryChive flowerSea urchinWinter melonPeriwinkleSweet preserved mustard greenGround ivyDried vegetableCheongyang chiliDeer mushroomSand wormMudfishGarlic chiveChoy sumCrab roeMiiuy croakerSpice mixAbalone mushroomKimchiShio kojiBuldak sauceGeoduckSilkworm pupaPearl mushroomSweet and sour sauceSea breamWolfberry leafShaobingWatermelon radishRadish cakeWild gingerTa caiCudweedWater mimosaCatnipMyogaHorse head fishCrosnesChinese toonWater shieldMac khenChar siu sauceGochugaruSau fruitPagoda tree flowerGhost pepperMac mat fruitPeperomia pellucidaDried ganba mushroomPetisWampeeChirimen jakoQingbu liangPurple gynuraHemp oilUmeboshiIce plantPumpkin leafAsian pearQingtou mushroomPreserved plumPurple yamAonoriFive willow vegetableDangoNigari