Why it works: Miso and seaweed work together. They rank in the top 4% of all ingredient pairs, and 18 recipes mention both. Both carry ethyl decanoate, which smells grape, waxy. The science ↓
The recipe
Serves 4Ingredients
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 →
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.
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Miso + seaweedtop 4% of all pairsAroma overlaplowMentioned together18 recipes
Shared aroma: ethyl decanoate (grape, waxy).
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Miso + tofutop 2% of all pairsAroma overlapstrongMentioned together75 recipes
Shared aroma: acetic acid (sour, vinegar).
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Miso + oniontop 5% of all pairsAroma overlaplowMentioned together182 recipes
Shared aroma: acetic acid (sour, vinegar).
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Tofu + oniontop 5% of all pairsAroma overlapmoderateMentioned together729 recipes
Shared aroma: guaiacol (smoky, sweet).
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Seaweed + tofutop 6% of all pairsAroma overlaplowMentioned together20 recipes
Shared aroma: linalool (floral, citrus).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
Flavor stand-ins for the seaweed
How well each one fits the dish's main ingredients (miso, tofu, onion):
- Welsh onionbetter flavor fit
- Spinachbetter flavor fit
- Chivebetter flavor fit
- Seaweedthe original
Fit is the average pairing score against miso, tofu, onion. 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).
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