Flavor DNA · What We Measure
Eight axes: spice (aroma vs. heat), umami (broth vs. fermentation), aroma notes (floral / herbal / caramel), texture (springy / tender / crisp / glutinous), spice palette, breakfast grain, ritual (shared table / plating / slow dining), and curiosity.
- When you crave comfort, do you reach for a clear broth or a fermented kick?
- Do you enjoy the tingling of Sichuan peppercorn or the warmth of black pepper?
- Breakfast grain of choice on a busy day: rice roll, wheat bun, or millet porridge?
Results include a radar card, 4–6 matching dishes with the “why”, and 2–3 city anchors to explore.
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