Hotaru Premium Japanese Yuzu Mayonnaise
290 gram bottle - Japan
Mayonnaise - a cloudy history! Yuzu twists it up to make it spoon ready!
Mayonnaise to some is an ingredient to others it is a condiment and it is to many a religious experience.
In food history the origins are pretty cloudy with many stories telling a tale. From Colonel Mayo in the French army whose chef made them this treat with oil instead of the intended creme.
Or that Allioli is the real original Mayonnaise from the Mediterranean that was changed when the egg was added.
One thing learned in the research is that French Generals had their own chefs who were constantly improvising for lack of ingredients and in turn creating food history. Being a general in France had its perks!
Making your own Mayonnaise is easy and almost always better than what comes out of a jar. Egg yolks, vinegar (acidity), mustard and olive oil (any oil) blend with an electric device and you can make your own Mayonnaise.
Or you can just grab a squeeze bottle and lay out ribbons of wonderful, glorious eat-it-with-a-spoon Yuzu Mayo on your next sandwich.
To the nose it doesn’t twizzle up like it would from other jars of mayonnaise. To the tongue it twists and turns and tingles the tip. It is so different than other mayo’s and so familiar at the same time! Though it is made with soybean oil, there is no unappealing soy dryness. It really is egg and yuzu mayo!
It is one of the best things we have had this year and ranks at the top of the list of all spoon-ready foods we have tasted! I made tuna fish salad with it right off the bat and it worked just like it should with a twist of citrus!
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Yuzu Mayonnaise
a stable emulsion of egg and oil
A blending of two elements that shouldn't work together creates an emulsion. And, in our world, this means mayonnaise. Quite simple to make, with just a little patience and zen like whisking of oil and egg yolk, and you can make your very own, freshly made "mayo".
Adding mustard to this mixture makes you French, using olive oil makes you Italian, sunflower seed oil makes you Russian, and adding starches or other "junk" makes you a low fat version that simulates mayonnaise.
Hellmann's, Best Foods and Duke's, names we all know, started in the first half of the 1900's and have become the commercial standards for sandwich spreading here in the U.S.
The origins of mayonnaise is clear, at least in the history books. Perhaps, though, if you study the history of man, mixing oil, vinegar and eggs together has been going on for as long as eggs have been around (or is it chickens?) It's the variations that make it unique and, in our case, what we know as mayonnaise.
Yuzu grows wild in China, the apparent origin of this sour mandarin, lemon like citrus fruit. It's recent discovery and popularity here in the U.S. has spawned many products. Many Yuzu based ingredients are coming from the Japanese because of their sophisticated and unique dishes.
Mayonnaise from Japan is typically made with rice or apple cider vinegar giving a different and distinct flavor. When you add Yuzu to the emulsion it makes for a pretty darn tasty "spoon-ready" treat! It's foods like this that make you think about mayonnaise beyond the bread, and into the stratosphere.
When I was growing up we would have mayo on the west coast and on the east coast. They tasted different. It was a little treat to have them be different. Today, Hellmann's and Best Foods have merged into one company, and thus have become a mono-made mayo.