| 100% | MISO | 4 | Soybean paste used in Japanese cooking |
| 80% | MISO | 4 | Soy paste used in Japanese cooking |
| 80% | MISO | 4 | Paste used in Japanese cooking |
| 68% | MISO | 4 | Soybean-based paste used in Japanese soups |
| 65% | MISO | 4 | Japanese soybean paste often used in soup |
| 64% | KOMBU | 5 | Edible kelp used in Japanese cooking |
| 64% | MIRIN | 5 | Rice wine used in Japanese cooking |
| 64% | SHISO | 5 | Mint variety used in Japanese cooking |
| 62% | MISO | 4 | Soybean paste used in a ramen shop |
| 62% | SOY | 3 | Sauce used in Japanese cooking |
| 62% | RAMEN | 5 | Noodles used in Japanese cooking |
| 61% | MISO | 4 | Soy paste used in Japanese soup |
| 59% | TOFU | 4 | Soybean product used in Japanese soup |
| 57% | MISO | 4 | Soybean paste in Japanese cuisine |
| 57% | MISO | 4 | Japanese paste used in soups |
| 47% | SURIMI | 6 | Paste used in artifical seafood |
| 46% | TAHINIS | 7 | Pastes used in Middle Eastern cuisine |
| 45% | MISOPASTE | 9 | Fermented mixture in Japanese cooking |
| 45% | KELP | 4 | Seaweed used in Japanese soups |
| 45% | EEL | 3 | Fish used in Japanese cuisine |
| 45% | KOMBU | 5 | Seaweed used in Japanese cuisine |
| 45% | PANKO | 5 | Breadcrumbs used in Japanese cuisine |
| 45% | MARSALA | 7 | Sicilian wine also used in cooking |
| 45% | CLOVES | 6 | Aromatic flower bud used in cooking |
| 45% | GARLIC | 6 | A pungent bulb used in cooking |
| 45% | OREGANO | 7 | Herb used in much Italian cooking |
| 45% | BASIL | 5 | Herb used in much Italian cooking |
| 45% | GARLIC | 6 | Pungent bulb food used in cooking |
| 45% | OLIVEOIL | 8 | Mediterranean liquid fat used in cooking |
| 45% | OKRA | 4 | Vegetable used in much Southern cooking |