What to use instead of ogiri
Quick answer
The closest option is Dawadawa, rated good. The same kind of alkaline-fermented seed condiment, doing the same savoury job. Dawadawa is drier and more ammoniacal, ogiri oilier and more cheese-like; in a soup the difference is modest.
It will not do for: Cooks who know the soup with ogiri will notice the different smell.
All recorded options
Ranked by suitability. Ratios are given only where they are defensible, and always with their basis — by weight or by volume — because spice densities differ.
Dawadawa
Good matchThe same kind of alkaline-fermented seed condiment, doing the same savoury job. Dawadawa is drier and more ammoniacal, ogiri oilier and more cheese-like; in a soup the difference is modest.
| Flavour | Aroma | Colour | Heat |
|---|---|---|---|
| close | partial | close | n/a |
Works for
- Soups and stews that call for a small piece of ogiri
Does not work for
- Cooks who know the soup with ogiri will notice the different smell