Perfect Pairings & Recipes for
Mizuna
Unlock the perfect flavour pairings for mizuna according to data science. Explore unique recipes and discover the hidden mathematics of flavour.
Mizuna is defined by the unmistakable flavours of mustard and cabbage, but beneath its bitter surface lies a nuanced symphony of subtle flavour notes: cucumber, chlorophyll, and even hints of spinach that give it remarkable depth. The key to an exceptional pairing lies in recognising how these elements harmonise and interact.
To chart these harmonies, we analysed thousands of ingredients, each deconstructed across 150 distinct flavour dimensions, pinpointing the notes that best complement this ingredient’s profile. Our findings reveal, for instance, how soy sauce's boletic tones can ground mizuna, or how tomato's solanum notes create an unexpectedly harmonious bridge with the pungent aroma.
Flavour Profile Of Mizuna Across 150 Dimensions Of Flavour
Flavour wheel chart showing the dominant flavour notes of Mizuna: Mustard, Brassica, Cucumber, Chlorophyll, Spinach, Grassy, Sulfurous, Pea, Thyme, Rosemary, Celery, Capsicum, Sage, Ginger, Basil, Olivey, Capsaicin, Astringent, Potato, Rice
An ingredient's flavour comes from its core characteristics, like vegetal, acidic, and herbal, 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.
The Secret Language of Flavour
To understand exactly which flavours harmonise, we compiled a database of over 50,000 ingredient pairings commonly used in cooking. We then analysed these pairings, identifying the specific flavour notes that frequently appear together.
The Flavours That Harmonise With Mustard Notes
Strength of Association Between Flavours
The flavours most associated with mustard notes are: Tomato, Capsaicin, Oyster, Glutamic, Capsicum, Seaweed, Fatty, Balsam, Liquorice, Sage, Eucalyptus, Hickory, Oleic, Resin, Copper.
Our analysis shows that the flavour of mustard is strongly associated with the flavour of tomato. This suggests we should look for ingredients with a tomatoey flavour, such as tomato, when pairing with the mustardy aromas of mizuna.
The recipes below provide inspiration for pairing mizuna with tomato.
Harmonious Flavours Of Mizuna
Just as our ingredient analysis revealed that mustard and tomatoey flavour accents often complement each other, we can identify the full profile of flavours that harmonise with each of the flavours present in mizuna. For instance, the cabbagy notes of mizuna are strongly associated with oaky and bay leaf accents.
The aroma accents complementary to the various accents of mizuna can be seen highlighted in the pink bars below.
Flavour Profile Of Mizuna And Its Complementary Flavour Notes
Flavour wheel chart showing the dominant flavour notes of Mizuna: Mustard, Brassica, Cucumber, Chlorophyll, Spinach, Grassy, Sulfurous, Pea, Thyme, Rosemary, Celery, Capsicum, Sage, Ginger, Basil, Olivey, Capsaicin, Astringent, Potato, Rice
Matching Flavour Profiles
The flavour profile of soy sauce offers many of the aromas complementary to mizuna, including dried porcini and saline aroma notes. Because the flavour profile of soy sauce has many of the of the features that are complementary to mizuna, they are likely to pair very well together.
Prominent Flavour Notes Of Soy Sauce Are Represented By Longer Bars
Flavour wheel chart showing the dominant flavour notes of Soy sauce: Porcini, Molasses, Saline, Oyster, Proteolytic, Tomatoey, Asparagus, Sesame, Glutamic, Peaty, Iron, Koji, Poultry, Butyric, Ginger, Allicin, Bovine, Caramel, Acetic, Yeasty, Toasted, Oceanic, Fishy, Potato
The chart above shows the unique profile of soy sauce across 150 dimensions of flavour, while the recipes below offer inspiration for bringing these flavours together with mizuna.
Recipes That Pair Mizuna With Soy Sauce
Linked Flavour Notes
Looking at the aromas that are most strongly associated with the various flavours of mizuna, we can identify other ingredients that are likely to pair well.
Mizuna's Harmonious Flavours And Complementary Ingredients
Mizuna's Strongest Flavours
Complementary Flavours
Ingredients with Complementary Flavours
Flavour groups:
Nectarous
Acidic
Floral
Herbal
Spice
Vegetal
Maillard
Earthy
Carnal
The left side of the chart above highlights the aroma notes of mizuna, along with the complementary aromas associated with each note. While the right side shows some of the ingredients that share many of the accents complementary to mizuna.
What To Drink With Mizuna
The tomato notes in bloody mary make it a perfect pairing with mizuna. Likewise, the oyster flavours in fino sherry (sherry) create a match made in heaven. Explore a variety of ingredients below that beautifully complement the unique character of mizuna 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., Mizuna), analyse its detailed flavour profile, and accurately reveal its complementary flavours and perfect ingredient partners.
The content on our analysis blog is semi-automated. All of the words were manually written by a human, but the content is updated dynamically based on the data.