Japanese mayonnaise is yellower and creamier than commercial Western varieties. 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, giving it delicate citrus-notes.
Use as a traditional topping for takoyaki and okonomiyaki, as well as the base for Japanese potato salads. Japanese Kenko mayonnaise is also 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.
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