What is japanese mayonnaise

Japanese mayo is a special and versatile condiment packed with umami flavour. Japanese mayonnaise, think well-known brand Kewpie Mayo , is different from the standard mayonnaise that you buy in supermarkets and may be more familiar with. Japanese mayonnaise is a unique type of mayo that features a more prominent, richer egg flavour and a subdued tanginess with less acidity. Japanese mayonnaise differs from American mayonnaise because it utilises only the yolk of the egg instead of the whole egg.

It also contains rice vinegar or apple cider vinegar, which gives it a more subtle sweet flavour whereas western mayonnaise uses distilled vinegar, creating a more acidic taste.

These differences are why Japanese mayo has its own unique delicious flavour. The most popular brand of Japanese mayonnaise is Kewpie Mayo. Nowadays it is very common to find this at nearly every supermarket. You can even buy variations of Japanese Kewpie Mayonnaise nowadays, such as wasabi mayo, half-fat mayo, and spicy mayo. Usually, Japanese mayonnaise is not spicy at all, so these new flavour variations are great for people who love spice. Japanese mayonnaise goes well with many types of food and is used often in a variety of Japanese recipes.

You can use it to make potato salad and egg sandwiches or as a topping for salads, okonomiyaki, and yakisoba pan. I even use it as a secret special ingredient in fried rice, tempura , and pancakes! If you are interested then check out the following recipes:. Because of its popularity, Japanese mayonnaise is very commonly found outside of Japan.

You can buy it in most supermarkets nowadays around the world. If you live here in Australia, you can buy Kewpie from Woolworths and Coles. For other parts of the world, you can most likely buy it from Japanese grocery stores in your area and at Daiso if you have one if your country. Fortunately, there is hardly any risk of food poisoning from Japanese mayo due to its high acidity low pH level. This high acidity kills Salmonella and other bacterias that can cause food poisoning from eating eggs.

However, since we are using raw eggs, there is still a possibility of food poisoning if it is not made properly. Homemade mayonnaise may cause sickness due to insufficient acidity caused by the vinegar not fully killing the bacteria in the eggs.

You must ensure to use pasteurised eggs, use enough vinegar and only make it in small batches so you use it up quickly. The egg yolks are what gives Kewpie mayonnaise its deeper yellow color and its fuller, almost custard-like texture.

In addition to superior eggs, Kewpie also uses a different vinegar in its recipe. American mayonnaises use distilled vinegar that gives a certain acidic flavor to it, whereas Japanese mayonnaise relies on either apple cider or rice vinegar for a more subdued, sweeter tang. Japanese mayonnaise also has the addition of a not-so-secret ingredient that immediately makes everything taste better: monosodium glutamate otherwise known as MSG. MSG is a bit of a vilified ingredient in culinary spaces.

Not all is hopeless, though. This bit is so important that Kewpie has a picture of their mayonnaise compared to homemade mayo under a microscope on their website, portraying how small the oil droplets are in their version.

Kewpie mayonnaise -- and its signature tube bottle with a red cap -- is now a cult favorite. Uniqlo, the worldwide Japanese casual wear brand, collaborated with Kewpie for a line of mayo-themed shirts. But the real secret to Kewpie's cult-following is a healthy dose of MSG. But don't worry: Whether you're eating out at a restaurant that loves to use Kewpie or you want to add it to your own refrigerator, this mayo's MSG content isn't nearly as bad for you as you might think.

Recent studies have shown that MSG, which is a salt formed from glutamic acid, doesn't cause the symptoms for which it's so often blamed, such as headache, nausea, and even numbness. You're more than likely safe to eat it, especially in small servings. There are so many soy milk brands with all different percentages of soy that it is not as consistent. The process of making eggless mayonnaise and relatively quick and easy.

As long as you follow the steps and tips below, you should achieve a delicious thick and creamy vegan mayo. Transfer the mixture with a sterile spatula into a clean air tight container or squeeze bottle.

Homemade mayonnaise will last about two weeks in the fridge. Keep the original mixture and place it into the fridge for minutes or until cool again.

To a new narrow jar, add the aquafaba, rice vinegar, lemon juice, dijon, chickpeas and salt, and then blend it until smooth. Very slowly, pour the original mixture along the immersion blender and continue until it thickens.

I definitely prefer the homemade version but this quick version is great in a pinch! All you need is:. Kewpie mayo is so versatile and can really be used for anything and everything! You can also mix it with other condiments like soy sauce, miso paste, sesame oil, sriacha and more for various dips and dressings. Here are some of my favourite dishes to use it in:. If you recreate this Vegan Japanese Mayonnaise recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram Okonomikitchen , I love seeing all of your tasty recreations!

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I do not eat added oil. Do you think that this recipe would work if I replaced the oil with other liquid? The most amazing recipe. This recipe fixed that!