The Forktionary Angle
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Definition
A rich, umami-forward mayonnaise characterized by its use of egg yolks only, rice vinegar, and often monosodium glutamate (MSG) for a distinct savory flavor.
Sensory Profile
TasteRich, Umami, Tangy, Savory, Creamy
TextureThick, Smooth, Velvety
AromaEggy, Tangy, Savory
AcidityMedium
Technical Metrics
Nutrition Facts
Per 1 tbsp (15g) Calories690 kcal
Total Fat75 g
Saturated Fat12 g
Trans Fat0 g
Cholesterol135 mg
Protein1.5 g
Total Carbohydrate2 g
Dietary Fiber0 g
Total Sugars1 g
Calcium5 mg
Iron0.1 mg
Potassium10 mg
Chef’s Secret
The squeeze bottle design of Japanese mayonnaise allows for precise drizzling and plating. To enhance its umami without MSG, whisk in a tiny amount of white miso paste or mushroom powder.
Substitutions
Best Match
Regular Mayonnaise + Rice Vinegar + Dash of Dashi/Soy Sauce
1:1 + to taste
Achieves a similar tang and umami, though the texture might be slightly less rich.
Aioli
1:1Garlicky and rich, it provides a similar creamy texture but with a distinct flavor profile.
Vegan Mayonnaise (with added umami)
1:1A good plant-based alternative if seasoned with miso or nutritional yeast for umami.
Buying Guide
Look for bottles with a red cap (Kewpie is most famous) or labels clearly stating "Japanese Mayonnaise."
Flavor Pairings
Sushi takoyaki okonomiyaki sandwiches potato salad chicken katsu salads.
