swap_horiz Kasuzuke Alternatives

1

Miso

Miso is a traditional Japanese seasoning produced by fermenting soybeans with salt and koji mold (Aspergillus oryzae), o...

Japanese Probiotic Umami Soy

9.2 Excellent

2

Kimchi

Kimchi is a traditional Korean food consisting of salted and fermented vegetables, most commonly prepared with napa cabb...

Korean Spicy Probiotic Vegetable

9.2 Excellent

3

Sake

Sake is a Japanese rice wine fermented using Aspergillus oryzae mold in a process called multiple parallel fermentation,...

Traditional Japanese Rice Wine Beverage

9.1 Excellent

4

Katsuobushi

Katsuobushi is a traditional Japanese food product made from skipjack tuna, specifically *Katsuwonus pelamis*, which is...

Japanese Umami Fish Dashi

9.1 Excellent

5

Hatcho miso

Hatcho miso is a dense, dark soybean paste that originates from Okazaki in Japan's Aichi Prefecture. It is a traditional...

Japanese Dark Savory Aged

8.5 Great

6

Tamari

Tamari is a type of Japanese soy sauce that is traditionally made as a byproduct of the miso fermentation process. Unlik...

Japanese Gluten Free Umami Condiment

8.5 Great

7

Sauerkraut

Sauerkraut is a traditional fermented food made from finely shredded cabbage that has been preserved through a lactic ac...

German Probiotic Vegetable Cabbage

8.5 Great

8

Tsukemono

Tsukemono is a broad category of Japanese preserved vegetables cured using salt, brine, rice bran (nuka), miso, or sake...

Traditional Japanese Condiment Lacto Fermented

8.4 Great

9

Aka miso

Aka miso, or red miso, is a Japanese fermented soybean paste distinguished by its darker color and stronger flavor compa...

Japanese Savory Aged Red

8.3 Great

10

Preserved lemon

Preserved lemons are a condiment central to North African cookery, particularly Moroccan cuisine, made by curing lemons...

North African Citrus Condiment Vegetable

8.3 Great

11

Shio koji

Shio koji is a Japanese seasoning and marinade made from a mixture of koji (cooked rice inoculated with the mold Aspergi...

Japanese Umami Grain Marinade

8.3 Great

12

Mirin

Mirin is a traditional Japanese condiment made from glutinous rice, rice mold (koji), and a distilled spirit such as sho...

Japanese Sweet Cooking Condiment

8.3 Great

13

Huangjiu

Huangjiu, translating literally to "yellow wine," is a traditional Chinese fermented beverage produced from grains such...

Aged Fermented Chinese Alcoholic

8.2 Great

14

Nukaduke

Nukaduke is a traditional Japanese pickling method where vegetables are fermented in a living bed of rice bran known as...

Japanese Umami Vegetable Lacto Fermented

8.1 Great

15

Umeboshi

Umeboshi are Japanese salt-pickled ume fruits (Prunus mume) that have been a staple of Japanese cuisine since at least t...

Traditional Japanese Vegetable Pickled Plum

8.1 Great

16

Takuan

Takuan is a traditional Japanese fermented food made from pickled daikon radish. The radishes are traditionally dried in...

Japanese Vegetable Pickled Fermented Daikon

8.0 Great

17

Black garlic

Black garlic is produced by fermenting whole garlic bulbs at high humidity and temperatures of around 60–90°C for severa...

Maillard Fermented Asian Umami

8.0 Great

18

Misozuke

Misozuke is a traditional Japanese preservation technique in which foods such as vegetables, tofu, fish, or meat are pic...

Japanese Fermented Umami Vegetable

7.9 Good

19

Amazake

Amazake is a sweet, low- or non-alcoholic Japanese beverage made from fermented rice using Aspergillus oryzae, historica...

Japanese Beverage Sweet Koji

7.9 Good

20

Calpico

Calpico is the international brand name for a Japanese cultured milk drink sold in Japan as Calpis. It is produced by fe...

Japanese Beverage Sweet Concentrate

6.9 Fair