Ew

[patgund]

Mayo margarita anyone?

"When Koji Nakamura mixes up a margarita cocktail, he adds a special ingredient - mayonnaise.

"Mayogarita", a white drink with a hint of the creamy dressing, is one of several cocktails Nakamura serves in his "Mayonnaise Kitchen" restaurant in suburban Tokyo, which features mayonnaise on everything from toast and spaghetti to fondue.

Despite its Western heritage, mayonnaise has become the condiment of choice for many young Japanese, who add it to everything from sushi, noodles and tempura.

While older Japanese might gag at the thought of mayonnaise on rice or savory pancakes, the young are slathering it on."

Comments

[electorprince.livejournal.com]

Ahhh, enlightenment!

[tepintzin.livejournal.com]

I've noticed this in Japanese food markets, that the mayo selection is enormous with mostly Japanese brands. pair that with the Japanese adoration of the grotesque and the result is not surprising.

[selenesue.livejournal.com]

While I don't really know how he managed to incorporate it in a drink, I do get why Japanese like Mayonnaise. It's all creamy, but has no actual dairy, so no lactose reaction. Score!

JUST before the French-Asian Fusion thing got to be the culinary trend of the 80's, I was making mayo with rice vinegar and peanut + sesame oil. That was extra good, I need to make it again.