Fermented fish + Shacha sauce
Fermented fish and shacha sauce are substitute candidates — they share aroma chemistry (chem 0.42) but rarely appear in the same dish. One could stand in for the other in many recipes. Both sit inside the "East Asian umami pantry staples" mode.
What do these scores mean?
Cooks-with (technical name: Cooc) measures how often the two ingredients appear in the same dish across 4M recipes. Tastes-like (Chem) measures how much aroma chemistry they share via FlavorDB. Blended (Core) combines both. All are cosine similarities in 300-D space — practical ranges differ per axis, so see the per-row context to read them.
Ingredients that go well with both fermented fish and shacha sauce — candidates for completing the dish.
How this is ranked
Each candidate scores against both ingredients in the recipe co-occurrence embedding. We sort by the worse of the two scores, so the result fits the weaker partner — not just one of them.
Clusters that contain both ingredients — click through to see everything in the mode.
- Cooks withEast Asian umami pantry staples
- BlendedEast Asian fermented sauces and processed staples
- BlendedEast Asian soy and spice pantry
- BlendedSoutheast Asian freshwater fish and greens
- BlendedSoutheast and East Asian hot pot ingredients
- Tastes likeEast Asian processed condiments and sauces
- Tastes likeChinese savory pantry ingredients
- Tastes likeChinese regional cooking ingredients