chem · binary mode
East Asian savory sauces and condiments
These ingredients cluster together by aroma-compound chemistry — they share volatiles. 100 ingredients fall into this mode.
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100 ingredientsOyster sauceLight soy sauceHoisin sauceDoubanjiangRice vinegarBlack bean pasteMala sauceChili garlic sauceSeasoning sauceHot pot baseGochujangDark soy sauceSweet chili sauceMirinShacha sauceSukiyaki sauceChili saucePeanut sauceSweet bean sauceStir fry sauceDashiUmami sauceSsamjangBudae jjigae baseChicken brothXo sauceCurry pasteYakiniku sauceKorean bbq sauceFish sauceStarchSambal oelekSrirachaYuzu koshoVegetarian oyster sauceChu hou pasteTamariTteokbokki sauceFry sauceBraising liquidWeipaMsgDry pot sauceTeriyaki sauceChunjangMapo tofu sauceSeafood saucePlum sauceVegetable extractZhajiang sauceTom yum pasteSweet and sour sauceMushroom soy sauceMentsuyuPlant based hamGreen curry pasteDoenjangSweet soy sauceYakisoba sauceLaksa pasteBrothTonkatsu sauceChili pasteWhite soy sauceSpring rollPonzuBuldak sauceShirataki noodleTenkasuGuizhou sour soupHot and sour sauceBulgogiShio kojiUnagi sauceYellow curry pasteChar siu sauceSushi vinegarCoconut aminosPanang curry pastePork stockMaggi seasoningClay pot rice sauceOkonomiyaki sauceFermented chive flower pasteSour brothSnail rice noodleDonburi sauceChinese preserved oliveBamboo saltSuperior stockDuck sauceSoy sauceThousand island dressingKojiSambalPetisFermented vegetable brineTaucoFruit vinegarNigari