swap_horiz Ogiri Alternatives

1

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

2

Sherry Vinegar

Sherry vinegar is a gourmet wine vinegar produced in the Jerez region of Andalusia, Spain, where its production is prote...

Spanish Aged Condiment Andalusia

8.9 Great

3

Crème fraîche

Crème fraîche is a French cultured dairy product with a fat content of approximately 30%, made by allowing cream to ferm...

French Rich Cultured Dairy

8.6 Great

4

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

5

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

6

Tsukemono

Tsukemono is a broad category of Japanese preserved vegetables cured using salt, brine, rice bran (nuka), miso, or sake...

Traditional Japanese Condiment Lacto Fermented

8.4 Great

7

Taleggio

Taleggio is an Italian PDO washed-rind cheese from the Val Taleggio valley in Lombardy, one of the oldest soft cheeses i...

Italian Soft Cheese Pungent

8.3 Great

8

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

9

Ssamjang

Ssamjang is a Korean fermented condiment made by blending doenjang (soybean paste) with gochujang (chili paste), sesame...

Korean Savory Condiment Wrap

8.3 Great

10

Mirin

Mirin is a traditional Japanese condiment made from glutinous rice, rice mold (koji), and a distilled spirit such as sho...

Japanese Sweet Cooking Condiment

8.3 Great

11

Pao Cai

Pao cai is a Chinese preparation of vegetables preserved through fermentation in a seasoned brine, with Sichuan pao cai...

Spicy Condiment Sichuan Lacto Fermented

8.3 Great

12

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

13

Sriracha

Sriracha is a type of hot chili sauce named after the coastal city of Si Racha in Thailand, where it was traditionally s...

Condiment Tangy Hot Sauce Fermented Chili

8.1 Great

14

Bagoong

Bagoong is a Philippine condiment made by fermenting salted fish or krill, resulting in a pungent paste or sauce. It is...

Condiment Fish Philippine Pungent

7.6 Good

15

Iru

Iru is a fermented locust bean condiment from West Africa, produced from the seeds of the African locust bean tree (Park...

Condiment Nigerian Soy Pungent

7.3 Good

16

Dawadawa

Dawadawa is a traditional West and Central African condiment produced by fermenting the seeds of the African locust bean...

Fermented Condiment West African Soy

7.2 Good

17

Ugba

Ugba, also known as ukpaka, is a traditional fermented condiment made from the seeds of the African oil bean tree, scien...

Condiment West African Igbo Legume

7.1 Good

18

Thua nao

Thua nao is a traditional fermented soybean food of northern Thailand, with related preparations found in neighboring pa...

Condiment Thai Soy Pungent

6.9 Fair

19

Shiokara

Shiokara is a Japanese preserved food made by fermenting small pieces of seafood in salt together with some of the anima...

Japanese Condiment Fish Pungent

6.9 Fair

20

Tempoyak

A Southeast Asian fermented durian paste used as a condiment and cooking ingredient, most prevalent in Sumatra and on th...

Regional Condiment Malay Pungent

6.7 Fair