Japanese mayonnaise: features and benefits

The main difference between Japanese mayonnaise and other types is that only egg yolks are used for its preparation. This gives the mayonnaise a richer texture, similar to custard, and a characteristic golden hue.

Thanks to the egg yolk, Japanese mayonnaise has a higher fat content. At the same time, it does not contain added sugar and artificial flavors. This makes it a more natural choice for those who value quality ingredients.

Toyo mayonnaise in every Japanese kitchen

Toyo mayonnaise (Japanese mayonnaise) is known for its rich taste and pleasant umami flavor. It has become a staple in the kitchen of almost every Japanese home.

Vinegar and salt in mayonnaise have preservative properties. They inhibit the growth of bacteria, which allows you to do without adding preservatives.