How much does Japanese mayonnaise cost (average price per 1 kg.)?

Moscow and Moscow region

Japanese mayonnaise, which differs from the classic product we use in lightness and significantly lower calorie content, as a rule, is used for making sushi. This is understandable, because all kinds of rice dishes that Japanese chefs are so proud of - numerous types of sushi, rolls and sashimi, are always accompanied by original seasonings, sauces and mayonnaises.

The variety of these dishes with the use of sauces and other seasonings emphasizes the readiness of the traditional Japanese cuisine to the adoption of new trends and experiments. So, for example, if you are not satisfied with the too mild taste of Japanese mayonnaise, you can make it spicier by adding soy sauce and wasabi. In some areas of Japan, this method is used as an additive to cold noodles, as well as salads with this product.

The most common and popular Japanese mayonnaise is Kewpie Mayonnaise. You can buy it not only in the homeland of this product, but also in our country - fortunately, there are a great many specialized stores with home delivery today. This Japanese mayonnaise is sold in soft plastic packaging.

By the way, Mayonnaise Kitchen, a restaurant in Tokyo that opened in early 2000, can be a vivid example of the unusual love of the Japanese for this. This institution is famous for the fact that every dish served contains Japanese mayonnaise, which is used here even in some desserts and cocktails. A truly extraordinary proposal from the chef of the restaurant is the Mayogarita cocktail. white drink with pronounced creamy taste without fail has in its composition Japanese mayonnaise. By the way, regular customers in the restaurant have their own “bonuses” - they are offered their own bottles of sauce, which are stored until they are empty.

The increasing popularity and diversity of Japanese mayonnaise, once used exclusively as a dressing for raw vegetables, today manifests itself in the versatility of its application. This delicate sauce complements the taste of vegetables, rice and fish. An excellent combination of Japanese mayonnaise with seaweed and rice is most clearly revealed in such types of rolls as California, Takinawa and Paradise.

Composition of Japanese mayonnaise

Excellent gastronomic qualities directly depend on the composition of Japanese mayonnaise. AT classic sauce you can find components such as eggs, vegetable oil, fat, salt, ascorbic and citric acid, rice vinegar and a variety of seasonings. The main feature that easily distinguishes Japanese mayonnaise from other analogues is an unobtrusive light taste along with a fine texture.

Sometimes, in the absence of store-bought mayonnaise of Japanese origin, culinary specialists try to reproduce this product on their own. Then the Japanese mayonnaise contains egg yolks, lemon juice miso, vegetable oil, salt, ground white pepper, and ground yuzu peel.

Calorie content of Japanese mayonnaise 133.3 kcal

The energy value of Japanese mayonnaise (Proportion of proteins, fats, carbohydrates - bzhu).

Everything ingenious is simple! At first glance, distant exotic Japan reluctantly reveals the secrets of its cuisine to us. We love rolls, sushi, have tried all their types, but this island state also has something in common with European cuisine, and this is His Majesty Japanese mayonnaise!

It is hard to believe that there are people who do not know what the named sauce is. Majority believes that he is well acquainted with this product, but in fact, you can discover something new for yourself ... We will talk about Japanese mayonnaise, or, as it is called in the Land of the Rising Sun, tamago-no-mono. Mmm...mysterious, isn't it?

What is the difference between Japanese mayonnaise and regular mayonnaise? First of all, the texture of the sauce itself is softer, lighter, and the taste is more refined. In Japan, it is used to season rice and noodles, as well as to make rolls. Unusual tamago-no-mono can be prepared at home.

There is a wise saying that there is only one pleasure that can surpass the joy of tasty food, is the pleasure of the cooking process itself. The German writer Günther Grass is its author. And it's impossible not agree with him, especially if the recipes are simple and original in composition.

Miso paste is a condiment made from fermented soybeans. You can buy it in large supermarkets, like the one we know soy sauce, pickled ginger and burning wasabi. When buying pasta, you need to pay attention to its color: the darker it is, the sharper its taste will be. Miso paste is sold in special vacuum packaging, with the help of which its properties and original state are preserved for as long as possible.

The remaining ingredients of this product are familiar and familiar. We bring to your attention both the traditional way of cooking tamago-no-mono and adapted for our cuisine.

• miso paste (white) - 50 g;


• ground white pepper - to taste;


• salt - to taste;


• soybean oil - 250 g;


• eggs - 3 pcs;


• rice vinegar - 20 g;


• yuzu zest (Japanese lemon) - to taste.

Some of the previously mentioned ingredients are not so rare in our kitchens, and some are really exotic, which is very rare. But something else is not to be expected from a sauce that comes from the Land of the Rising Sun.

The composition of mayonnaise is complex, but not the method of its preparation, and now you can see for yourself. The order of preparation is as follows:

1. We use only the yolks, separate them from the proteins and grind with a wooden spoon until smooth.


2. Pour rice vinegar into the liquid mass in a thin stream and beat thoroughly with a whisk.


3. Pour soybean oil into a bowl, drop by drop, and continue whisking. Should work thick sauce light shade.


4. Add pasta and continue to stir the sauce.


5. Grate the zest of the Japanese yuza lemon or grind it in a blender.


6. Add a pinch of white pepper to mayonnaise, do not forget to put a pinch of salt to taste.


7. Whisk the sauce again.

Pay attention to this type of spice - white pepper, which has a delicate taste, less hot, unlike black. Its especially good use at cooking light sauces. This pepper is recommended for indigestion, obesity and high fever. In addition, it contains three times more vitamin C than an orange, and contains essential oils improve muscle tone.

So, we continue our delicious topic. Let's change some ingredients traditional recipe for products with similar taste qualities, and we will get a recipe for such a sauce as Japanese mayonnaise adapted to our conditions and possibilities. Ingredients:

• White miso paste - 50 g.


• A pinch of ground white pepper.


• Three chicken eggs.


• Juice of one lemon or Apple vinegar- 20 y.


• A pinch of salt.


• Grated peel of one lemon.

1. wooden a spoonful of yolks chicken eggs grind until smooth.


2. Add lemon juice.


3. Continue whisking, pour in vegetable oil in a thin stream.


4. The mass obtained after this should thicken and turn white.


5. Next, add the miso paste, lemon zest, ground white pepper and salt.


6. Continue whisking the sauce for a while.


7. If the sauce is too thick, you can add one tablespoon of warm water.

There is another nice and very important feature of Japanese mayonnaise: it has fewer calories. If we compare with ordinary mayonnaise, the calorie content of which is 629 kcal per 100 g of product, then in tamago-no-mono the figure is much less - only 134 kcal per 100 g of product.

Such a difference in numbers pleases, because you can eat tasty and stay slim and healthy. What could be more pleasant - to try something new and discover spicy taste oriental cuisine!

In Japan, there are a number of establishments that are famous for the fact that every dish served contains mayonnaise, which is even used in cocktails and desserts. To date, the versatility of the use of such a sauce as Japanese mayonnaise is striking. His delicate taste complements not only vegetables, rice and reveals the unique taste of fish, but also goes especially well with many types of rolls. It can also be consumed with bread, meat, and especially delicious with batter-fried seafood.

Cooking Japanese mayonnaise in small portions. It is not recommended to store this sauce for more than three days, otherwise it loses its taste and changes its texture. Try this new, glorious recipe! Please your family and loved ones. Communicate with each other, smile, cook with pleasure. Enjoy your meal! Or, as the Japanese say, "itadakimass"!

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Japanese mayonnaise is different from the usual European sauce. Its taste is not so pronounced, it is more refined and light, and the texture of the sauce itself is quite delicate. In the land of the rising sun, this sauce is called tamago-no-mono, and in our country it is known as Japanese mayonnaise. The Japanese use their mayonnaise to dress rice and noodles, and to make rolls. The composition of mayonnaise is quite exotic, but the recipe for making it in the walls of your home is extremely simple.

Mayonnaise composition

Regular Japanese mayonnaise is made from egg yolks, rice vinegar, soybean oil, ground yuzu peel, white miso paste, salt, and white pepper. After adapting the sauce to the cooking of our country, it became possible to replace them with soybean oil, our olive or sunflower oil, yuzu peel with grated lemon or lime peel, rice vinegar with lemon juice or apple cider vinegar, but unfortunately miso paste has not yet been replaced.

Miso paste is a special condiment made from fermented soybeans. It is almost impossible to get such a paste at home, but it is often sold in specialized stores and even large markets, like hypermarkets and supermarkets. In the same place, along with it, you can buy soy sauce, wasabi and pickled ginger.

Miso paste is sold in vacuum packs. It has a color from yellow-light to dark brown. Pasta can be of different tastes - bitter, salty or quite soft. When buying, remember one simple thing - the darker the paste, the richer and brighter its taste will be. Well, the rest of the ingredients Japanese sauce well known and familiar to the common man. Therefore, the mayonnaise recipes are presented to your attention both with our set of ingredients and with the Japanese traditional set.

Traditional Japanese sauce (mayonnaise)

As mentioned earlier, the recipe for making mayonnais is extremely simple. The only difficulty is its composition. The following ingredients are included in Tamago-no-mono mayonnaise:

• 230 grams of soybean oil - (almost a full glass);
• 3 eggs;
• 20 grams of rice vinegar;
• 50 grams of white miso paste;
• grated rind of Japanese yuzu lemon;
• ground white pepper;
• salt.

Cooking:

We start the cooking process. To do this, the yolks must be separated from the proteins and poured into a bowl. Proteins are not needed. Then stir the yolks well with a wooden spatula until they turn into a liquid homogeneous mass. Continuing the process of rubbing the yolks, you need to pour rice vinegar into them and beat the whole mixture with a mixer. Without stopping and continuing to rub the yolks, pour the soy sauce into the bowl. It is necessary to beat carefully, each lump. As a result, the sauce should become thicker and lighter in color.

Now it remains to add to the freshly prepared pastumiso sauce and mix everything again. Then you need to grate the lemon peel (zest), or just cut it into pieces and grind it in a blender. Next, you need to grate the zest of one lemon or cut the peel and chop it in a blender, adding it and a little white pepper to the mayonnaise. At the end, add salt to taste and beat the sauce again to make it even thicker. Mayonnaise is ready!

Japanese Mayonnaise Adapted Podnas Recipe

Absolutely any recipe for an exotic dish can be adapted to our tastes and possibilities. Japanese mayonnaise is no exception. Therefore, simply by changing a few ingredients of a traditional recipe, you can get the most real sauce tamago-no-mono.

For this you will need:

• 3 yolks;
• lemon juice of one lemon;
• 1 cup vegetable oil;
• a pinch of ground white pepper;
• 50 grams of white miso paste;
• a pinch of lemon zest;
• salt on the tip of a spoon.

Cooking:

Despite the fact that the ingredients of the adapted and traditional Japanese mayonnaise are different, however, their cooking method is completely the same. First, as before, with a wooden spatula, grind the egg yolks with lemon juice, and then, continuing to beat them, slowly pour in the oil, one drop at a time, until the mixture turns white and thickens. Now you can add miso paste, young lemon peel, a little salt and pepper. Again mayonnaise and taste.

It is better to cook Japanese mayonnaise in small portions, since it cannot be stored for more than three days - it will change its consistency and lose its taste. Use new recipes in cooking, cook in a good mood, and enjoy your meal!

In the cuisines of China and Japan, there are many dishes based on rice. The most famous are sushi, rolls, sashimi. But since the taste of rice is quite bland, various seasonings (most often sauces) are usually served with dishes from it. But to give juiciness and appetizing to food, it is often added Japanese mayonnaise. It is an essential ingredient in many types of rolls. For example, in Takinawa, along with fish, caviar, onions, vegetables, seafood, rice, there is certainly Japanese mayonnaise.

What goes with the sauce

Japanese mayonnaise perfectly complements the taste of rice, fish, vegetables, seaweed, seafood. It gives the dishes an extraordinary finesse. Therefore, Japanese chefs are increasingly using this delicate sauce in their professional arsenal. They put mayonnaise not only in rolls, but also in many other dishes, which emphasizes their willingness to accept non-standard culinary trends. Therefore, today in Japan you can try a lot of dishes with this sauce, from noodles to salads.

Features of Japanese mayonnaise and its composition

It should be noted right away that East Asian sauce is significantly different from European and American "brothers". Many of our compatriots are wondering what is japanese mayonnaise and what are its characteristics. Fans of East Asian cuisine will easily give the answer. Japanese mayonnaise is less calorie, light in texture and delicate in taste. In his traditional composition includes:

• egg yolks;
• Ascorbic or citric acid;
• Vegetable oil;
• rice vinegar;
• Spices and condiments.

Sometimes the Japanese prefer not a store-bought product, but a self-made one. Then they just buy necessary ingredients and mix them thoroughly until a thick, tender sauce cream color.

The most common type of Japanese mayonnaise is Kewpie Mayonnaise. It can be purchased not only in the Land of the Rising Sun, but also in our stores. Mayonnaise is packaged in a soft plastic container and has a fairly long shelf life.

Unusual facts about Japanese mayonnaise

In the Land of the Rising Sun, the number of fans of this sauce is growing every year. A striking example is the presence in the capital of Japan specialty restaurant- Mayonnaise Kitchen. It is famous for the fact that Japanese mayonnaise is present in every dish. So here you can try salads, desserts, snacks, pastries and even cocktails with this sauce. And especially valuable (and regular) customers in the restaurant have their own container with Japanese mayonnaise. It is served individually, and thrown away only after complete devastation.

Everything ingenious is simple! At first glance, distant exotic Japan reluctantly reveals the secrets of its cuisine to us. We love to try all their types, but this island nation also has something in common with European cuisine, and this is His Majesty Japanese mayonnaise!

It is hard to believe that there are people who do not know what the named sauce is. Most people think that they are very familiar with this product, but in fact, you can discover something new for yourself ... We will talk about Japanese mayonnaise, or, as it is called in the Land of the Rising Sun, tamago-no-mono. Mmm...mysterious, isn't it?

What is the difference between Japanese mayonnaise and regular mayonnaise? First of all, the texture of the sauce itself is softer, lighter, and the taste is more refined. In Japan, it is used to season rice and noodles, as well as to make rolls. Unusual tamago-no-mono can be prepared at home.

Compound

There is a wise saying that there is only one pleasure that can surpass the joy of delicious food - the pleasure of the cooking process itself. The German writer Günther Grass is its author. And it is impossible not to agree with him, especially if the recipes are simple and original in their composition.

We will need:

• egg yolks;
• rice vinegar, which can be replaced with lemon juice or apple cider vinegar;
• (we replace our sunflower or olive);
• ground rind of a Japanese yuzu lemon (replace with the rind of an ordinary lemon or even a lime);
• salt;
• white miso paste (it cannot be replaced and it is unrealistic to cook at home).

Miso paste is a condiment made from fermented soybeans. You can buy it in large supermarkets, like the familiar soy sauce, pickled ginger and burning wasabi. When buying pasta, you need to pay attention to its color: the darker it is, the sharper its taste will be. Miso paste is sold in special vacuum packaging, with the help of which its properties and original state are preserved for as long as possible.

The remaining ingredients of this product are familiar and familiar. We bring to your attention both the traditional way of cooking tamago-no-mono and adapted for our cuisine.

traditional ingredients

To make traditional Japanese mayonnaise, you will need the following ingredients:

• miso paste (white) - 50 g;
• ground white pepper - to taste;
• salt - to taste;
• soybean oil - 250 g;
• eggs - 3 pcs;
• rice vinegar - 20 g;
• yuzu zest (Japanese lemon) - to taste.

Some of the previously mentioned ingredients are not so rare in our kitchens, and some are really exotic, which is very rare. But something else is not to be expected from a sauce that comes from the Land of the Rising Sun.

Japanese mayonnaise: a traditional recipe

The composition of mayonnaise is complex, but not the method of its preparation, and now you can see for yourself. The order of preparation is as follows:

1. We use only the yolks, separate them from the proteins and grind with a wooden spoon until smooth.
2. Pour rice vinegar into the liquid mass in a thin stream and beat thoroughly with a whisk.
3. Pour soybean oil into a bowl, drop by drop, and continue whisking. You should get a thick, light-colored sauce.
4. Add pasta and continue to stir the sauce.
5. Grate the zest of the Japanese yuza lemon or grind it in a blender.
6. Add a pinch of mayonnaise, do not forget to put a pinch of salt to taste.
7. Whisk the sauce again.

That's all! Our mayonnaise is ready to serve.

Pay attention to this type of spice - white pepper, which has a delicate taste, less hot, unlike black. It is especially good to use it in the preparation of light sauces. This pepper is recommended for indigestion, obesity and high fever. In addition, it contains three times more vitamin C than an orange, and the essential oils it contains improve muscle tone.

Adapted Japanese Mayonnaise Recipe

So, we continue our delicious topic. Let's replace some of the ingredients of the traditional recipe with products that have similar taste qualities, and we will get a recipe for such a sauce as Japanese mayonnaise adapted to our conditions and possibilities. Ingredients:

• White miso paste - 50 g.
• A pinch of ground white pepper.
• Three chicken eggs.
• Juice of one lemon or apple cider vinegar - 20 g
• A pinch of salt.
• Grated peel of one lemon.

If there are differences between the ingredients, then the method of preparing mayonnaise is similar:

1. Whisk the egg yolks with a wooden spoon until smooth.
2. Add lemon juice.
3. Continue whisking, pour in vegetable oil in a thin stream.
4. The mass obtained after this should thicken and turn white.
5. Next, add the miso paste, lemon zest, ground white pepper and salt.
6. Continue whisking the sauce for a while.
7. If the sauce is too thick, you can add one tablespoon of warm water.

The energy value

There is another nice and very important feature of Japanese mayonnaise: it has fewer calories. If we compare with ordinary mayonnaise, the calorie content of which is 629 kcal per 100 g of product, then in tamago-no-mono the figure is much less - only 134 kcal per 100 g of product.

Such a difference in numbers pleases, because you can eat tasty and stay slim and healthy. What could be more pleasant - to try something new and discover the spicy taste of oriental cuisine!

In Japan, there are a number of establishments that are famous for the fact that every dish served contains mayonnaise, which is even used in cocktails and desserts. To date, the versatility of the use of such a sauce as Japanese mayonnaise is striking. Its delicate taste complements not only vegetables, rice and reveals the unique taste of fish, but is also especially combined with many types of rolls. It can also be consumed with bread, meat, and especially delicious with batter-fried seafood.

Japanese mayonnaise should be prepared in small portions. It is not recommended to store this sauce for more than three days, otherwise it loses its taste and changes its texture. Try this new, glorious recipe! Please your family and loved ones. Communicate with each other, smile, cook with pleasure. Enjoy your meal! Or, as the Japanese say, "itadakimass"!