Karashimayo

Karashimayo is a Japanese condiment consisting of mayonnaise blended with karashi, a Japanese mustard. The resulting sauce is creamy and moderately spicy, with heat arising from the mustard. Recipes vary, but the basic method is to whisk or fold karashi powder or karashi paste into mayonnaise; additional ingredients such as sugar, rice vinegar, citrus juice, soy sauce, or mirin may be added to adjust flavor and heat.

Common variants include using a richer mayonnaise such as Kewpie for texture, or adding chili oil or hot sauce for extra heat. Some preparations use only karashi powder, while others employ ready-made karashi paste. The balance between mayo and mustard can range from mild to noticeably sharp.

Karashimayo is widely used as a dipping sauce for fried foods such as karaage, croquettes, and tempura; it is also used as a topping for takoyaki, okonomiyaki, and certain sushi rolls, and as a condiment in bento boxes or grilled dishes in Japanese restaurants and homes.

Origin and availability: The pairing of mayonnaise with mustard reflects modern Japanese cuisine's adoption of Western-style condiments, with broader use in the 20th century as flavors blended. Today, karashimayo is sold bottled in Japan and abroad as karashi mayo or spicy mayo and is also prepared fresh in restaurants and homes.