Why it works: Miso and mustard work together. They rank in the top 7% of all ingredient pairs, and 19 recipes mention both. Both carry isobutyraldehyde, which smells malty, green. The science ↓
The recipe
Serves 4Ingredients
Contains: milk, soy, shellfish, sesame (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 →
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.
-
Miso + mustardtop 7% of all pairsAroma overlapmoderateMentioned together19 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Vinegar + mustardtop 4% of all pairsAroma overlaplowMentioned together14,067 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Olive + ricetop 4% of all pairsAroma overlapstrongMentioned together3,838 recipes
Shared aroma: trans,trans-2,4-nonadienal (fatty, green).
-
Olive + vinegartop 4% of all pairsAroma overlapmoderateMentioned together10,843 recipes
Shared aroma: isoamyl acetate (banana, fruity).
-
Sauce + misotop 6% of all pairsAroma overlapmoderateMentioned together37 recipes
Shared aroma: ethanol (alcoholic, ethereal).
Vinegar and mustard share little aroma chemistry, yet 14,067 recipes mention both: they likely work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
The Sunday pairing: one pairing, the chemistry behind it, and how to cook it. No spam, unsubscribe anytime.
Prefer an account? Create a free account for sign-in; Pro adds the full results and chemistry.