If your taste buds relish mayonnaise in whatever and whichever way presented, then the “Mayonnaise Kitchen” restaurant in suburban Tokyo is just right for you. It features mayonnaise on everything from toast and spaghetti to fondue.
Strange it may sound but certainly not strange in taste, as the restaurant has regular visitors. Many young Japanese add mayonnaise to everything from sushi, noodles to tempura. In fact they even have a name for mayo fanatics: “mayolers”.
Not surprisingly in 2006, Japanese consumed 1.65 kg of mayonnaise per person, according to the Japan Mayonnaise and Dressing Makers’ Association.
The ‘Mayonnaise Kitchen’ has fewer than a dozen tables and is decorated with cut-outs shaped like mayonnaise bottles, and also offers “Mayoty Dog”, which tastes like the vodka-based cocktail Salty Dog but is served in a glass with mayonnaise on its rim instead of salt.
Japanese mayonnaise, first produced in 1925, is creamier and tangier than its Western counterpart, and includes only egg yolks, not whites, with varying amounts of oil and vinegar to alter the taste.
The mayonnaise manufacturers in Japan provide continuously various kinds of recipes that involve the dressing, helping to make it a staple in most Japanese refrigerators.
Well, more to mayonnaise!!
