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Mayolers in Japan are obsessed with mayonnaise, consuming it on everything from rice to sushi to pancakes. Japanese mayonnaise is different from American mayo, containing only egg yolks and extra vinegar. Some mayolers are trying to cut back on their obsession due to the high fat content. The trend has led to the development of mayonnaise cocktails and unusual recipes, such as fish dishes cooked with mayo.
A mayoler is a new term to describe a growing obsession with mayonnaise among some people in Japan, particularly among young people. You might go with some mayonnaise on your toast, but are you ready for mayonnaise on your rice, sushi or pancakes? And for those mayoler’s who are really obsessed, a whole line of mayonnaise cocktails has been developed.
Japanese mayonnaise isn’t actually a new invention. Japanese companies like Kewpie have been making their own brands of mayonnaise since the 1920s. It differs significantly from American mayo equivalents, containing only egg yolks and varying the flavor levels with extra vinegar. People who have tried both the American and Japanese versions usually say that the Japanese kind tend to be creamier and have a sharper bite.
This popular condiment has led to the significant growth of mayolers, and the condiment of choice is now consumed in excess by the true mayoler. Given mayonnaise’s higher fat content, some mayolers are actually trying to cut back on this obsession. The Japanese diet tends to be one of the lowest-fat diets on the planet, but it won’t stay that way if mayolers keep slathering mayonnaise on everything they can think of. However, some companies have found ways to extract the cholesterol content from the yolks to make a low-fat version of mayonnaise.
Over the past 20 years, use of Japanese mayonnaise has increased dramatically, with higher mayonnaise consumption peaking at about 4 pounds per person (1.81 kg) per year in the early 2000s. In 2007, mayolers may have been distressed by the 10 percent price increase, which the Kewpie company attributed to the need to grow more soybean and corn crops for alternative fuel sources, thus reducing the land available for oil for mayonnaise.
Some favorites among mayolers include the mayogarita, a margarita-based drink. Instead of dipping the glass in salt, the glass is dipped in mayonnaise. Some other mayonnaise-based recipes that are becoming popular are ice creams topped with mayonnaise or dipped candy bars. For those of us who tend to consume mayonnaise on the occasional sandwich, this may seem a little far-fetched. Mayolers, on the other hand, find it the perfect choice for far more foods than most Americans would consider ideally paired with mayo.
A popular place for mayonnaises is mayonnaise kitchen in Tokyo. There you will find many unusual recipes, including fish dishes cooked with mayonnaise. Don’t forget to try the drinks or ditch the dressing if you want to be considered a true mayoler.
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