Taste type
The Funk Devotee
funk · ferment
You go where others flinch — the funk, the ferment, the beautifully pungent.
Your hexagon
The shape your signature makes on the six flavor families — solid is you, dashed is the corpus average.
Who you are
Blue cheese, fish sauce, kimchi, natto, the durian everyone else declines: you read ‘stinky’ as an invitation. Fermentation's wild, alive complexity is exactly what you're after, and the more challenging the note, the more curious you get. Your palate is fearless — and it's tasted things most people never will.
What you love
Funk & Ferment
The wild, alive edge — blue cheese, kimchi, fish sauce, aged salami. Fermentation's beautiful pungency, where 'stinky' is really 'interesting.' Where some flinch, a curious palate leans in.
Allium
The savory foundation nearly every cuisine builds on — garlic, onion, shallot, leek, chive. Raw, it bites; slow-cooked, it turns sweet and deep. The first thing to hit the pan.
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 reach for the unfamiliar — the dish you can't quite picture yet.
You like the volume turned up — bold, loud, unmistakable flavor.
Dishes you'd love
A few we'd set in front of you — and the closest matches in the corpus.
Kimchi→
the living, fermented benchmark
Doenjang Jjigae→
fermented soybean, deep and pungent
Mapo Tofu→
fermented bean paste and numbing heat
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.