Japanese mayonnaise yellower and creamier than commercial Western varieties as it only uses egg yolks (rather than whole eggs), and more of them. It also uses rice vinegar as a base, rather than white wine vinegar, and has delicate citrus-notes.
Use as a traditional topping for takoyaki and okonomiyaki, as well as the base to Japanese potato salads and a popular condiment for fish or beef.
Ingredients: Vegetable oil (soybeans and rapeseed), egg yolk, water, vinegar, salt, flavour enhancer E621, flavouring (soybeans and mustard). Contains gluten, soya, egg and mustard.