re: Japanese mayonnaise?

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Egg and tuna salads, too.

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Yeah, I guess I could have just said bound salads.

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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.

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try using it as a base for aioli. The extra acid is great when combined with garlic.

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I've never tried it with something like coleslaw... now I wonder how that would go.

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I had the same thought.