Seafood stock + Squid ink
Seafood stock and squid ink are weakly related — neither commonly paired in recipes nor close in aroma chemistry. They can be combined creatively, but there's no strong evidence the pairing is established. Both sit inside the "Japanese umami seafood and dashi ingredients" 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 seafood stock and squid ink — 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 withJapanese umami seafood and dashi ingredients
- Cooks withEast-Asian seafood and umami proteins
- BlendedEast Asian fish and umami staples
- BlendedSavory vegetables, cheeses, and seafood
- BlendedLight seafood and Asian-Mediterranean fusion
- Tastes likeEarthy grain and seafood staples
- Tastes likeMediterranean savory pantry staples