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re: Japanese mayonnaise?
Posted on 3/23/24 at 12:06 am to gizmothepug
Posted on 3/23/24 at 12:06 am to gizmothepug
quote:
My wife bought some today and I’ll have to admit to liking it. It had more of a tang, and to me maybe a hint of some type of cheese flavor
I think they make it with apple cider and rice wine vinegars. It's definitely more acidic than most American made mayos. It's great for making potato and chicken salads.
The "cheese" flavor you are perceiving could be from the MSG it contains.
Try substituting it in your favorite recipes.
1
Posted on 3/23/24 at 2:08 am to BigDropper
quote:Egg and tuna salads, too. I don't like it as much on things like a roast beef po-boy with gravy or a meatball sandwich with red sauce, but that extra savory flavor the Japanese call "umami" blends in to certain things very well.
It's great for making potato and chicken salads.
I've never tried it with something like coleslaw... now I wonder how that would go.
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