Taste type
The Umami Diver
umami · ferment
You chase the deep savory bottom note — the flavor under the flavor.
Your hexagon
The shape your signature makes on the six flavor families — solid is you, dashed is the corpus average.
Who you are
Mushrooms, miso, aged cheese, long-simmered stock — you like the ingredients that taste like time. You can tell salty from savory, and you'll always order the deeper one.
What you love
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.
Funk & Ferment
Blue cheese, kimchi, fish sauce, aged salami. The pungent, alive edge that fermentation gives food.
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.
Earthy
Mushrooms, beets, lentils, a dusting of cumin. The taste of things grown in soil — it gives a dish weight.
How you like to cook
Beyond flavor — the disposition that shapes what lands on your table.
You love braises and stews — flavors melted into one.
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.
French Onion Soup→
onions cooked down to a savory hum
Pho Bo→
a broth that tastes like it simmered all night
Risotto alla Milanese→
saffron, stock, and slow-stirred depth
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 Funk Devotee
You head straight for the funk — blue cheese, kimchi, fish sauce.
Share this type
A card worth posting — the hexagon, the notes, the dishes that fit.