How to make JAPANESE mayonnaise, the HEALTHIER choice vs American mayo

What is Japanese mayonnaise? Unlike the western counterpart, it is made with soybean oil instead of sunflower or canola. It also contains vinegar and sugar. This recipe makes a lighter, sweeter version of mayo that doesn’t separate when refrigerated. If you want to enjoy this condiment on your sandwiches or salads, then we recommend making it yourself with our recipe here: https://www.bitemybun.com/japanese-kewpie-mayonnaise/ Or try it first and buy it online: https://amzn.to/3kfqkFA (Bitemybun.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites and we participate in programs from shareasale.com as well. As an Amazon Associate I earn from qualifying purchases, it's how I support this channel) Ingredients: 1 pasteurized egg yolk 1 tsp Dijon mustard ¾ cup canola oil ½ tsp kosher or sea salt 1 tsp sugar ¼ tsp dashi powder 1 tbsp rice vinegar 2 tsp fresh lemon juice