kewpie

Mayoterrace to open this month, may well be the tangiest place on Earth

Mayoterrace to open this month, may well be the tangiest place on Earth

For most of my life, I’ve never been much of a mayonnaise fan. It went well on burgers and stuff, but really if the world’s supply had suddenly vanished I don’t think my life would have skipped a beat. That is until coming to Japan and discovering the beauty that is Kewpie brand mayonnaise.

Kewpie Mayo’s taste can best be described as waking up on a lazy Sunday morning to the gentle breath of a kitten by your face as you lay next to your model lover. We’re talking print model not runway – runway is more like Kenko brand mayonnaise.

And so, Kewpie Mayo has become an indispensable condiment to my daily dining routine as it has to millions of others in Japan. However, where can us devoted lovers of the sweet sauce go for information on the history and development of mayonnaise? Mayoterrace, that’s where!

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Mayonnaise is EVERYWHERE in Japan【You, Me, And A Tanuki】

Mayonnaise is EVERYWHERE in Japan【You, Me, And A Tanuki】

You, Me, And a Tanuki is a weekly featured blog run by Michelle, a Californian who is currently one of only two foreigners living in Chibu, a tiny fishing village on one of the Oki islands in Japan. Check back every Saturday for a new post or read more on her website here!

If you are a mayonnaise hater, stay out of Japan.  You wouldn’t think it, but the good ole American companion to Wonder Bread is a staple of down home Japanese cooking.  From potato salad to lotus root smothered in mayonnaise, at least in Chibu, you can’t sit down to a meal without some mayonnaise-based dish on the table.  Aside from being a main dressing for side dishes, mayonnaise is squeezed atop traditional Japanese dishes such as okonomiyaki (Japanese “pizza”), takoyaki (fried balls of dough with squid in the middle), yakisoba (a noodle dish), and many kinds of katsu (fried meat).

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