Red bean paste + Red yeast
Red bean paste and red yeast are substitute candidates — they share aroma chemistry (chem 0.52) but rarely appear in the same dish. One could stand in for the other in many recipes. Both sit inside the "Confections and sweet processed desserts" 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 red bean paste and red yeast — 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 withConfections and sweet processed desserts
- Cooks withEast Asian sweet dessert ingredients
- BlendedEast-Asian processed sweets and beverages
- Tastes likeUltra-processed sweet confections
- Tastes likeChinese traditional sweets and botanicals
- Tastes likeEast Asian tonic herbs and grains
- Tastes likeBaking pantry leaveners and flours
- Tastes likeEast Asian confectionery and sweet baking ingredients