Japanese mayonnaise

Japanese mayonnaise, which differs from the classic product we use with ease and a significantly lower calorie content, is usually used to make sushi. This is understandable, because all kinds of rice dishes, which Japanese culinary experts are so proud of - numerous types of sushi, rolls and sashimi, always come accompanied by original seasonings, sauces and mayonnaise.

The variety of these dishes, using sauces and other seasonings, underscores the willingness of traditional Japanese cuisine to embrace new trends and experiments. So, for example, if you are not satisfied with the too mild taste of Japanese mayonnaise, you can make it sharper by adding soy sauce and wassabi. In some areas of Japan, this method is used as an additive to cold noodles as well as salads with this product.

Kewpie Mayonnaise is considered the most common and popular Japanese mayonnaise. You can buy it not only in the homeland of this product, but also in our country - fortunately, there are a great many specialized stores with home delivery today. This Japanese mayonnaise is sold in soft plastic packaging.

By the way, Mayonnaise Kitchen, a restaurant in Tokyo that opened in early 2000, can be called a vivid example of the unusual Japanese love for this mayonnaise. This establishment is famous for the fact that every dish served contains Japanese mayonnaise, used here even in some desserts and cocktails. A truly extraordinary offering from the restaurant's chef is the Mayogarita cocktail. A white drink with a pronounced creamy taste necessarily has Japanese mayonnaise in its composition. By the way, regular customers in the restaurant have their own "bonuses" - they are offered their own bottles of sauce, which are stored until they are emptied.

The increasing popularity and variety of Japanese mayonnaise, once used exclusively as a dressing for raw vegetables, is today manifested in the versatility of its application. This delicate sauce complements the taste of vegetables, rice and fish. The excellent combination of Japanese mayonnaise with algae and rice is revealed most vividly in roll species such as California, Takinawa and Paradise.

Composition of Japanese mayonnaise

Excellent gastronomic qualities directly depend on the composition of Japanese mayonnaise. In classic sauce, you can find such components as eggs, vegetable oil, fat, salt, ascorbic and citric acid, rice vinegar and a variety of seasonings. The main feature that easily distinguishes Japanese mayonnaise from other analogues is its unobtrusive light taste along with its delicate texture.

Sometimes, in the absence of store mayonnaise of Japanese origin, culinary experts try to reproduce this product on their own. Then the Japanese mayonnaise contains egg yolks, lemon miso juice, vegetable oil, salt, white ground pepper, as well as ground yuzu peel.