swap_horiz Black garlic Alternatives

1

Miso

Miso is a traditional Japanese seasoning produced by fermenting soybeans with salt and koji mold (Aspergillus oryzae), o...

Japanese Probiotic Umami Soy

9.2 Excellent

2

Kimchi

Kimchi is a traditional Korean food consisting of salted and fermented vegetables, most commonly prepared with napa cabb...

Korean Spicy Probiotic Vegetable

9.2 Excellent

3

Katsuobushi

Katsuobushi is a traditional Japanese food product made from skipjack tuna, specifically *Katsuwonus pelamis*, which is...

Japanese Umami Fish Dashi

9.1 Excellent

4

Nuoc mam

Nước mắm is a pungent, amber-colored fermented fish sauce widely used as a core ingredient in Vietnamese cuisine. It is...

Fermented Fish Vietnamese Umami Condiment

9.0 Excellent

5

Tamari

Tamari is a type of Japanese soy sauce that is traditionally made as a byproduct of the miso fermentation process. Unlik...

Japanese Gluten Free Umami Condiment

8.5 Great

6

Doenjang

Doenjang is a traditional Korean fermented soybean paste made from dried soybeans that are boiled, shaped into blocks ca...

Korean Traditional Umami Soy

8.5 Great

7

Sauerkraut

Sauerkraut is a traditional fermented food made from finely shredded cabbage that has been preserved through a lactic ac...

German Probiotic Vegetable Cabbage

8.5 Great

8

Worcestershire sauce

Worcestershire sauce is a fermented liquid condiment first produced commercially by chemists John Wheeley Lea and Willia...

British Umami Condiment Fish

8.5 Great

9

Colatura di alici

Colatura di alici is a traditional Italian fish sauce produced in Cetara, a fishing village on the Amalfi Coast of Campa...

Italian Umami Amalfi Fish

8.4 Great

10

Preserved lemon

Preserved lemons are a condiment central to North African cookery, particularly Moroccan cuisine, made by curing lemons...

North African Citrus Condiment Vegetable

8.3 Great

11

Shio koji

Shio koji is a Japanese seasoning and marinade made from a mixture of koji (cooked rice inoculated with the mold Aspergi...

Japanese Umami Grain Marinade

8.3 Great

12

Bottarga

Bottarga is a Mediterranean delicacy consisting of fish roe that has been salt-cured and dried. The two main varieties a...

Italian Mediterranean Umami Fish

8.3 Great

13

Tabasco sauce

Tabasco sauce is a brand of hot sauce made by the McIlhenny Company of Avery Island, Louisiana. First produced in 1868 b...

American Spicy Fermented Condiment

8.2 Great

14

Huangjiu

Huangjiu, translating literally to "yellow wine," is a traditional Chinese fermented beverage produced from grains such...

Aged Fermented Chinese Alcoholic

8.2 Great

15

Douchi

Douchi is a traditional Chinese condiment made from fermented and salted black soybeans, with a culinary history in Chin...

Chinese Umami Condiment Soy

8.1 Great

16

Nukaduke

Nukaduke is a traditional Japanese pickling method where vegetables are fermented in a living bed of rice bran known as...

Japanese Umami Vegetable Lacto Fermented

8.1 Great

17

Umeboshi

Umeboshi are Japanese salt-pickled ume fruits (Prunus mume) that have been a staple of Japanese cuisine since at least t...

Traditional Japanese Vegetable Pickled Plum

8.1 Great

18

Hoisin sauce

Hoisin sauce is a thick, dark, and fragrant condiment widely used in Chinese cuisine, particularly in Cantonese cooking....

Chinese Sweet Umami Condiment

8.1 Great

19

Misozuke

Misozuke is a traditional Japanese preservation technique in which foods such as vegetables, tofu, fish, or meat are pic...

Japanese Fermented Umami Vegetable

7.9 Good

20

Kasuzuke

Kasuzuke is a Japanese pickling method in which vegetables, fish, or meat are cured in sake lees (kasu), the residual ma...

Japanese Fermented Sweet Vegetable

7.7 Good