Perfect Pairings & Recipes for
Black Soy Sauce

Top flavour pairings and recipes for black soy sauce, according to analysis of thousands of recipes.

Black soy sauce instantly conjures the evocative embrace of molasses and the kiss of caramel, but beneath its sweetness lies a complex symphony of subtle flavour notes, such as glutamate, malt, and hints of coffee, giving it remarkable depth. And the alchemy of the kitchen begins when we seek out pairings that allow these notes to truly sing, to harmonise in unexpected and delightful ways.

To illuminate these harmonies, we embarked on an ambitious journey, analysing thousands of ingredients. Each was meticulously deconstructed across 150 distinct flavour dimensions, allowing us to pinpoint precisely which notes complement in both classic and unexpected ways. Our exploration reveals, for instance, how the fatty, oily oleic acid in avocado can enrich black soy sauce, and how wasabi's brassica notes forge a beautiful synergy with its warm sweetness.

An ingredient's flavour comes from its core characteristics, like maillard, spice, and woody, combined with its unique aroma notes (outer bars). When pairing ingredients, aim to include a broad variety of core characteristics for a balanced dish. And choose aroma notes that complement each other for a harmonious combination.

Unlocking Flavour Combinations

To understand how flavour notes harmonise, we analysed more than 50,000 popular ingredient combinations. By exploring these pairings, we identified specific flavour notes that frequently occur together, indicating they share a harmonious relationship.

The Flavours That Harmonise With Caramel Notes

Our analysis reveals a strong connection between caramel and cabbage flavours. Since black soy sauce has a distinct caramel flavour, try pairing it with the cabbagy flavours of wasabi.

The recipe below provides inspiration for pairing black soy sauce with wasabi.

Harmonious Flavours Of Black Soy Sauce

Just as our analysis reveals that caramel and cabbagy flavours are often used together, we can identify the full profile of flavours that harmonise with each of the flavour notes present in black soy sauce. For instance, the glutamic accents of black soy sauce are strongly associated with bay leaf and thyme-like flavours.

The aromas associated with the various aromas of black soy sauce can be seen highlighted in the pink bars below.

Matching Flavour Profiles

The flavour profile of avocado offers many of the notes complementary to black soy sauce, including oleic and buttery accents. Because the flavour profile of avocado has many of the of the features that are complementary to black soy sauce, they are likely to pair very well together.

The chart above shows the unique profile of avocado across 150 dimensions of flavour, while the recipes below offer inspiration for bringing these flavours together with black soy sauce.

Linked Flavour Notes

Looking at the notes that are most strongly associated with the various flavours of black soy sauce, we can identify other ingredients that are likely to pair well.

The left side of the chart above highlights the aroma notes of black soy sauce, along with the complementary aromas associated with each note. While the right side shows some of the ingredients that share many of the aroma accents complementary to black soy sauce.

What To Drink With Black Soy Sauce

The brassica notes in kale juice make it a perfect pairing with black soy sauce. Likewise, the rosemary flavours in les baux de provence create a match made in heaven. Explore a variety of ingredients below that beautifully complement the unique character of black soy sauce below.

How Flavonomics Works

We've pioneered a unique, data-driven approach to decode the intricate art of flavour pairing. Our goal is to move beyond intuition and uncover the science of why certain ingredients harmonise beautifully. This rigorous methodology allows us to provide you with insightful and reliable pairing recommendations.

Our analysis begins with over 50,000 carefully selected recipes from acclaimed chefs like Galton Blackiston, Marcello Tully, and Pierre Lambinon. This premium dataset ensures our model distils genuine culinary excellence and creativity.

Each ingredient from these recipes is deconstructed across 150 distinct flavour dimensions, creating a unique numerical "flavour fingerprint." This quantification allows us to apply advanced analytical methods to identify complex patterns between flavour notes.

We identify popular ingredient combinations that frequently appear in our recipe database. Regression analysis is then performed on these pairings to statistically validate and pinpoint truly harmonious flavours.

These insights drive our predictive model, which allows us to take any ingredient (e.g., Black soy sauce), analyse its detailed flavour profile, and accurately reveal its complementary flavours and perfect ingredient partners.