In Japan,  mayonnaise is usually made with rice vinegar (or even apple cider vinegar) and a touch of MSG which gives it a completely different taste to ordinary western mayonnaise that uses distilled vinegar instead.  Japanese mayonnaise is also thinner than western mayonnaise is popularly used with okonomiyaki (a Japanese savoury pancake containing a lot of different  ingredients and it whatever you happen to feel like), yakisoba (noodles), takoyaki (fried or baked octopus) and salads as well as mixed with wasabi or soya sauce for use in dips. In the west wasabi mayonnaise is increasingly being used

with a huge variety of dishes instead of ordinary mayonnaise. It’s absolutely delicious with potatoes, fish and even chicken.

Ingredients

• 1 large organic egg
• 1 extra egg yolk
• 2 tbsp wasabi powder
• ½ tsp sea salt
• 2 garlic cloves, crushed and ground into a paste
• 1 tbsp fresh lemon juice
• 120 ml any vegetable or ground nut oil
• 120 extra virgin olive oil

Method

• Pound the salt and the garlic into a paste in a mortar with a pestle and transfer the mixture to a food processor  - and add the egg, the egg yolk, the wasabi powder and lemon juice and process for about a minute or two until everything is very well mixed.
• Combine the two types of oil and, with the food processor running, slowly add the oil in a thin steady stream and continue processing until the mayonnaise thickens.
• Scrape down the sides of the bowl and process until thoroughly blended.
• Transfer to a glass jar with a lid and refrigerate – it will only last a day or two.