Japanese Mayonnaise vs. Regular Mayonnaise: A Beginner’s Guide

Let’s explore the delicious world of Japanese mayonnaise (often called “mayo” in Japan) and how it differs from the mayonnaise you might be used to (which we’ll call “regular” or “Western” mayonnaise).

1. The Main Differences: Taste and Texture

• Taste:

  • Japanese Mayonnaise: Richer, slightly sweeter, and has a more pronounced umami flavor (that savory, satisfying taste you find in things like mushrooms and Parmesan cheese). It often has a hint of tanginess, but it’s less vinegary than Western mayo.

  • Regular Mayonnaise: More neutral in flavor, with a stronger emphasis on the tanginess of vinegar. It can sometimes be a bit bland compared to Japanese mayo.

• Texture:

  • Japanese Mayonnaise: Thicker, creamier, and smoother. It has a custard-like consistency.

  • Regular Mayonnaise: Thinner and sometimes a bit more “wobbly” or gelatinous.

2. The Secret Ingredients: What Makes Japanese Mayo Special?

The key differences come down to the ingredients:

• Eggs:

  • Japanese Mayonnaise: Typically uses only egg yolks, or a higher ratio of yolks to whole eggs. This is a major reason for the richer flavor and thicker texture. Some special varieties use whole eggs selected for flavor.

  • Regular Mayonnaise: Often uses whole eggs (both the yolk and the white).

• Vinegar:

  • Japanese Mayonnaise: Usually uses rice vinegar or apple cider vinegar. These vinegars are milder and sweeter than the distilled white vinegar often used in Western mayo.

  • Regular Mayonnaise: Frequently uses distilled white vinegar, which has a sharper, more acidic taste.

• Oil:

  • **Japanese Mayonnaise:**Often uses a blend of oils, including soybean and canola oil, chosen for a neutral flavor that lets the other ingredients shine.

  • **Regular Mayonnaise:**Can use a variety of oils, like soybean, canola, or sunflower oil.

• Umami Boost:

  • **Japanese Mayonnaise:**Many brands add MSG (monosodium glutamate), a flavor enhancer that provides that umami kick. Some newer or health-conscious brands might use alternatives like yeast extract or dashi powder (a Japanese soup stock) to achieve a similar effect.

  • Regular Mayonnaise: MSG is less common, although some brands might include it.

3. Types and Brands of Japanese Mayonnaise

• Kewpie: This is the iconic brand of Japanese mayonnaise. It’s easily recognized by its Kewpie doll logo. Kewpie is known for its classic rich and creamy flavor. They have a few variations:

  • Kewpie Regular: The standard, most popular version.

  • Kewpie Half: Lower in calories.

  • Kewpie Deep Roasted Sesame Dressing: This is a different product which added sesame flavor.

• Other Brands: While Kewpie dominates, other brands exist, offering subtle variations:

  • Ajinomoto Mayonnaise: Another popular brand, often considered slightly less sweet than Kewpie.

  • Kenko Mayonnaise: Known for using high-quality ingredients.

  • Smaller, artisanal brands: These often focus on specific ingredients, like using a particular type of egg or vinegar.

4. How to Use Japanese Mayonnaise

Japanese mayo is incredibly versatile! Here are some common uses:

• Okonomiyaki and Takoyaki: A classic drizzle on top of these savory pancakes.

• Sandwiches: Adds a rich flavor to sandwiches, especially Japanese-style sandwiches like tamago sando (egg salad sandwich).

• Salads: Great in potato salad, pasta salad, or as a dressing for green salads.

• Sushi: Sometimes used in sushi rolls, especially outside of Japan.

• Dipping Sauce: Excellent for dipping vegetables, fried foods, or even French fries.

• Karaage (Japanese Fried Chicken): A popular accompaniment.

5. Easy Homemade Japanese-Style Mayonnaise (Simplified Recipe)

This recipe gets you close to the flavor and texture of Japanese mayo without needing specialized ingredients:

Ingredients:

• 1 large egg yolk (very fresh, high-quality egg recommended)

• 1 tablespoon rice vinegar (or apple cider vinegar if you can’t find rice vinegar)

• 1/2 teaspoon sugar

• 1/4 teaspoon salt

• 1/4 teaspoon dashi powder(optional, can omit it or use a very small pinch of MSG as the other option)

• 1 cup neutral-flavored oil (like canola, vegetable, or a light olive oil)

Instructions:

1. Whisk Egg Yolk and Seasonings: In a medium bowl, whisk together the egg yolk, rice vinegar, sugar, salt, and dashi powder(or MSG) until well combined.

2. Slowly Add Oil: Very slowly, begin adding the oil, drop by drop, while whisking constantly. This is crucial for creating an emulsion (the process that makes the mayo thick and creamy). As the mixture starts to thicken, you can start adding the oil in a very thin, slow stream, still whisking continuously.

3. Continue Whisking: Keep whisking and adding oil until all the oil is incorporated and the mayonnaise is thick and creamy.

4. Taste and Adjust: Taste the mayonnaise and adjust the seasonings if needed. You might want a little more vinegar, sugar, or salt.

5. Store: Transfer the mayonnaise to an airtight container and refrigerate. It’s best used within a week.

Important Notes for the Recipe:

• Using a Food Processor or Blender: This recipe is much easier with a food processor or immersion blender. Follow the same steps, but drizzle the oil in slowly while the machine is running.

• Raw Egg Safety: Because this recipe uses a raw egg yolk, make sure to use a very fresh, high-quality egg from a trusted source. If you’re concerned about raw eggs, you can try to find pasteurized eggs.

• Emulsion Breaking: If your mayonnaise “breaks” (the oil separates from the yolk mixture), don’t panic! You can often fix it by whisking a new egg yolk in a separate bowl and then very slowly whisking the broken mayonnaise into the new yolk, drop by drop.