Fermented tofu + Pickled mustard green
Fermented tofu and pickled mustard green are a complementary pair — they appear together in recipes often (cooc 0.36) despite differing aroma chemistry (chem 0.30). The combination works through contrast rather than similarity. 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 tofu and pickled mustard green — 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
- Cooks withEast Asian soy and tofu pantry
- Cooks withEast Asian hot pot ingredients
- BlendedEast Asian fermented sauces and processed staples
- BlendedChinese savory umami pantry
- Tastes likeEast Asian processed condiments and sauces
- Tastes likeSichuan and East-Asian fermented aromatics
- Tastes likeEast Asian fermented and pickled staples