Japanese Mayonnaise?

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Eric
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Japanese Mayonnaise?

Post by Eric »

I don't know what are the similarities of Japanese mayonnaise and the other mayonnaise and their taste. Please help?
But on the bright side Japanese mayonnaise were here in PH markets and they're cost...
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Re: Japanese Mayonnaise?

Post by Catastrophe »

I reckon its smoother and has better consistency. You can also tend to put it on meats as well as vegetables, where is with western mayo it's more of a salad thing.
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Re: Japanese Mayonnaise?

Post by Lunagel »

I think of mayo as being mostly a sandwich and potato salad/pasta salad kinda thing in the US.

Japanese mayonnaise uses more eggs so it's a lot richer-tasting. Consistency is about the same, maybe a little smoother. It helps enhance the flavor of meat and is regularly eaten with french fries here. It's honestly not really done on vegetables, except maybe baked potatoes or broccoli. Corn is traditionally butter and carrots are usually eaten raw.
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Re: Japanese Mayonnaise?

Post by Kogashi »

also, I imagine Japanese mayo uses Rice-wine vinegar which is, least in my opinion, the best tasting vinegar that isn't like, a rare premium.
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