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, anchovies, seaweed, a sharp brine. You like food that tastes clean and a little like the sea, with lemon close at hand. When in doubt, you order the thing that swam.
What you love
Marine & Briny
Oysters, seaweed, anchovy, a splash of brine. Clean and mineral — the taste of the sea.
Salinity
Sea salt, soy, a briny caper. Salt makes food taste like itself, only louder — get it right and you stop noticing it's there.
Citrus
Lemon, lime, orange zest, yuzu. Bright, perfumed acid that cuts through richness — a little zest can lighten a heavy dish.
Umami
The flavor under the flavor — what a long-simmered stock, an aged cheese, or a spoonful of miso leaves behind. Hard to name, but you notice the moment it's missing.
How you like to cook
Beyond flavor — the disposition that shapes what lands on your table.
You like hot and cold on the same plate.
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
Ikura No Shoyu-Zuke (Soy-Marinated Salmon Roe)→
japanese — it leans brine, the way you do
This type leans hard on one kind of protein, so one came from the corpus instead — for a little range.
More dishes, 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.