Cook with Wild rice, cooked
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Wild Fermentation by Sandor Katz
The original fermentation manifesto — accessible, inspirational
$22◆ Buy on Amazon →
Cooked by Michael Pollan
Four elements of cooking — fire (barbecue), water (braising), air (bread), earth (fermentation)
$15◆ Buy on Amazon →
Rice Bran Oil
Japanese tempura standard — clean, light, very high smoke point
$10◆ Buy on Amazon →
Rice Vinegar Japanese
Mild rice vinegar — sushi rice, sunomono, pickled ginger
$6◆ Buy on Amazon →
Aroma profile
Derived from flavor compounds · verified measured labels + GNN ensemble predictions
0×56
1×20
2×13
minty×4
3×3
mint×3
sweet×3
woody×3
Flavor compounds
60 compounds identified — FoodAtlas / FooDB verified
(+)-cis-abscisic aldehyde(+)-marmesin(22α)-hydroxy-campest-4-en-3-one(+)-neomenthol(-)-vestitol(-)-maackiain(-)-menthone(+)-taxifolin(-)-maackiain-3-o-glucoside(-)-jasmonoyl-l-isoleucine(+)-7-iso-jasmonate(+)-1(10),4-cadinadiene(-)-matairesinol
Molecular pairings
Pairs well with — computed from shared flavor compounds
Source & License
Source
USDA FoodData Central
License
Public Domain
Imported
4/16/2026, 10:45:32 PM
Verification
Multi-layer verified