Skip to main content

Apricot Miso Jam

By epicurious · From Open Recipes · 10 ingredients
Jump to recipe ↓

Why it works: Lemon and miso work together. They rank in the top 15% of all ingredient pairs, and 45 recipes mention both. Both carry acetic acid, which smells sour, vinegar. The science ↓

The recipe

Makes 2 cups

Ingredients

Contains: soy (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By epicurious. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Lemon + misotop 15% of all pairs
    Aroma overlaplow
    Mentioned together45 recipes

    Shared aroma: acetic acid (sour, vinegar).

  2. Star anise + cinnamontop 1% of all pairs
    Aroma overlapstrong
    Mentioned together312 recipes

    Shared aroma: 4-methoxybenzaldehyde (sweet, anise).

  3. Cinnamon + gingertop 1% of all pairs
    Aroma overlapstrong
    Mentioned together6,380 recipes

    Shared aroma: estragole (anise, licorice).

  4. Orange + lemontop 1% of all pairs
    Aroma overlapstrong
    Mentioned together10,632 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  5. Orange + cinnamontop 2% of all pairs
    Aroma overlapstrong
    Mentioned together3,437 recipes

    Shared aroma: guaiacol (smoky, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the lemon

How well each one fits the dish's main ingredients (apricot, sake, orange, star anise, cinnamon, ginger, miso):

  1. Limebetter flavor fit
  2. Appleabout as good a flavor fit
  3. Plumabout as good a flavor fit
  4. Lemonthe original

Fit is the average pairing score against apricot, sake, orange, star anise, cinnamon, ginger, miso. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).