If mayo is your go-to condiment, you have to try this Japanese version. Japanese mayo is famous for being extra rich, ultra decadent and flavorful, since it uses just egg yolks and not the entire egg unlike the majority of American mayonnaises. Even the eggs themselves in this particular brand of Japanese mayo are special: They’re sei-agri eggs, which come from chickens hand-fed a special vegetarian diet to yield better flavor. A little apple cider vinegar brings brightness, while mustard brings balance. And a vacuum-sealed pot is used during the mayo’s emulsification process to further preserve the complex flavor. Plus, it contains no additives like other brands—just bold taste and creamy texture.
Japanese mayo is extra rich, since it only uses egg yolks and not full eggs. And the Sei-Agri egg yolks used in this mayo are exceptional and much more flavorful than a typical yolk, as they come from chickens that are hand-fed a specific vegetarian diet.
We test everything we sell. Here’s how we’d use this.
We likely don’t need to tell you how to use mayo and, despite its extra richness, this one can be used anywhere you’d use your typical Hellman’s (dips, on sandwiches, burgers, etc.) It’s also sophisticated enough to use as a sauce on a piece of fish with a squeeze of lemon. And in Japan, it’s popular to mix some mayo with soy sauce of shichimi pepper.
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