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Arame with Lotus Root

This is a healthy and quick japanese dish

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Why it works: Lotus and carrot share more aroma than cooks usually use. They rank in the top 11% of all ingredient pairs, and 4 recipes mention both. Both carry linalool, which smells floral, citrus. The science ↓

The recipe

Serves 4

Ingredients

Contains: 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 bbcgoodfood. 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. Lotus + carrottop 11% of all pairs
    Aroma overlapstrong
    Mentioned together4 recipes

    Shared aroma: linalool (floral, citrus).

  2. Carrot + parsleytop 1% of all pairs
    Aroma overlapstrong
    Mentioned together8,053 recipes

    Shared aroma: myristicin (spice, warm).

  3. Lotus + sesametop 4% of all pairs
    Aroma overlapmoderate
    Mentioned together11 recipes

    Shared aroma: nonanal (fat, citrus).

  4. Sesame + carrottop 6% of all pairs
    Aroma overlapstrong
    Mentioned together641 recipes

    Shared aroma: 2-methoxy-4-vinylphenol (clove, smoky).

  5. Sesame + parsleytop 11% of all pairs
    Aroma overlapstrong
    Mentioned together173 recipes

    Shared aroma: 1-hexanol (resin, flower).

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

Flavor stand-ins for the parsley

How well each one fits the dish's main ingredients (lotus, sesame, carrot):

  1. Gingerbetter flavor fit
  2. Celerybetter flavor fit
  3. Corianderabout as good a flavor fit
  4. Parsleythe original

Fit is the average pairing score against lotus, sesame, carrot. 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).