Japanese mayonnaise is very different to English mayo; in colour, texture, and taste. If you’ve been to Asian shops you may recognise the squishy bottle, and red lid and the signature shape of Kewpie mayonnaise. It’s a hugely popular condiment across Japan, and has been used in many traditional dishes since the Kewpie brand was established in 1925. Such dishes are okonomiyaki (savoury pancake), takoyaki (grilled Octopus balls), katsu, and karaage (deep fried chicken). One of my favourite things is putting some mayo on steamed broccoli, or on a boiled egg.
The reason for the more yellow colour is because Japanese mayonnaise is only made of the egg yolk, whereas Western mayonnaise is made with the yolk and the egg whites. Another crucial difference is the type of vinegar used: in Japan we use rice or apple vinegar, instead of distilled vinegar, which gives it a tangy, sweet taste.
My mother loves mayonnaise, and tries to incorporate it as many meals as possible. When I was a child she would eat it with rice, every type of vegetable, meats, fish, and she even put it in her miso soup! It holds a lot of nostalgia, and it makes me happy to see other people enjoying it with their food. If you like mayonnaise, I recommend giving it a try! It’s available in Japanese/Asian shops, and in some supermarkets. I also recommend trying a little with some broccoli!