Taste type
The Funk Devotee
funk · ferment
You head straight for the funk — blue cheese, kimchi, fish sauce.
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 deeper the ferment, the more curious you get.
What you love
Funk & Ferment
Blue cheese, kimchi, fish sauce, aged salami. The pungent, alive edge that fermentation gives food.
Allium
Garlic, onion, shallot, leek. Raw, they bite; slow-cooked, they turn sweet and deep. The first thing to hit the pan.
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 order the dish you can't quite picture yet.
You like flavor with the volume turned up.
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 dishes, ranked to your palate
Chupe de Camarones→
Peruvian
Kai Yad Sai (Thai Stuffed Omelette)→
Thai
Saba no Misoni (Mackerel Simmered in Miso and Ginger)→
Japanese
Ginisang Repolyo (Sauteed Cabbage with Ground Pork)→
Filipino
Amok Trey (Steamed Fish Custard in Banana Leaf)→
Cambodian
Cheonggukjang Jjigae (Fast-Fermented Soybean Stew)→
Korean
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.