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Carrot-Miso Dipping Sauce

By biggirlssmallkitchen · From Open Recipes · 11 ingredients
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Why it works: Miso and lemon 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

Ingredients

Contains: soy, 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 →

By biggirlssmallkitchen. 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. Miso + lemontop 15% of all pairs
    Aroma overlaplow
    Mentioned together45 recipes

    Shared aroma: acetic acid (sour, vinegar).

  2. Carrot + gingertop 2% of all pairs
    Aroma overlapstrong
    Mentioned together1,377 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Ginger + lemontop 3% of all pairs
    Aroma overlapstrong
    Mentioned together5,154 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Miso + garlictop 4% of all pairs
    Aroma overlapmoderate
    Mentioned together128 recipes

    Shared aroma: acetic acid (sour, vinegar).

  5. Ginger + garlictop 4% of all pairs
    Aroma overlapmoderate
    Mentioned together6,402 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

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

Flavor stand-ins for the tahini

How well each one fits the dish's main ingredients (rice, vinegar, miso, carrot, ginger, garlic, lemon):

  1. Sesamebetter flavor fit
  2. Beansbetter flavor fit
  3. Soybeanbetter flavor fit
  4. Tahinithe original

Fit is the average pairing score against rice, vinegar, miso, carrot, ginger, garlic, lemon. 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).