Description
Japanese mayonnaise was first introduced in 1925, different from western mayo, they use just the egg yolks as opposed to whole eggs, switched out distilled vinegar for apple cider vinegar, bit of sugar and MSG to enhance the flavor – the outcome is a creamy textured, soft delicate warm colored favorite food condiment. Once you try Japanese mayonnaise, you won’t go back. Ingredients: Soybean oil, rapeseed oil, vinegar, egg yolk, egg white, salt, sugar, mustard, monosodium glutamate. Contains: Soy, Egg.
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