Taste type
The Briny Mariner
brine · sea
You taste the coastline — salt spray, cured fish, a squeeze of lemon over the catch.
Your hexagon
The shape your signature makes on the six flavor families — solid is you, dashed is the corpus average.
Who you are
Oysters, anchovy, seaweed, a sharp brine: your palate leans toward the sea and the salt it leaves behind. You like flavors that feel clean and alive, cut with acid and lifted by the ocean. When in doubt, you'll order the thing that swam.
What you love
Marine & Briny
The taste of the sea — oysters, seaweed, anchovy, a splash of brine. Clean, mineral, and alive: the coastline on a fork, salt spray you can taste.
Salinity
The seasoning that wakes everything up. Salt doesn't taste 'salty' so much as it makes food taste like itself, only louder — from sea salt to soy to a briny caper. Get it right and you stop noticing it's there.
Citrus
Sunlight in a squeeze — lemon, lime, orange zest, yuzu. Bright, perfumed acid that cuts richness and wakes the plate. A little zest can turn a heavy dish weightless.
Umami
The deep savory hum — the flavor under the flavor. It's what a long-simmered stock, an aged cheese, or a spoon of miso leaves behind: the sense that a dish is complete. You rarely name it, but you always miss it when it's gone.
How you like to cook
Beyond flavor — the disposition that shapes what lands on your table.
You delight in hot-and-cold on one plate — the contrast is the thrill.
Dishes you'd love
A few we'd set in front of you — and the closest matches in the corpus.
Bouillabaisse→
the whole coastline in one pot
Moules Marinières→
mussels, white wine, the sea
Tom Yum Goong→
shrimp and lime with a briny lift
More from the corpus, ranked to your palate
Where you'd wander next
The type that shares your territory but opens one new door. A good place to stretch.
The Umami Diver
You chase the deep savory bottom note — the flavor under the flavor.
Share this type
A card worth posting — the hexagon, the notes, the dishes that fit.