Tina Dhingra and Idit have taught me the Japane's affinity for mayonaise, but this is just RIDICULOUS!

Mayo margarita anyone?

"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.

While older Japanese might gag at the thought of mayonnaise on rice or savory pancakes, the young are slathering it on.
They even have a name for mayo fanatics: "mayolers".
"If you put it on raw tuna fish with red flesh, it tastes like medium-fatty tuna fish. That kind of unpredictability makes it interesting and popular."
In 2006, Japanese consumed 1.65 kg of mayonnaise per person, down from a peak of 1.90 kg in 2000, according to the Japan Mayonnaise and Dressing Makers' Association. [GROSS]

"I know it's rich, but I like the taste," said 22-year-old Mayumi Kameoka.
"My friends and I used to put a lot of mayonnaise on bite-sized fried chicken at our school cafeteria."

"MAYOLER" MANIA
Japanese mayonnaise, first produced in 1925, is creamier and tangier than its Western counterpart, and includes only egg yolks, not whites, with varying amounts of oil and vinegar to alter the taste.
Manufacturers provide a constant stream of recipes that involve the dressing, helping to make it a staple in most Japanese refrigerators.
"It has a good flavor," said Akira Omori, 32, who likes to put mayonnaise on dried squid and other snacks. [DOUBLE GROSS]


MAYO REVOLUTION: 'Mayoty Dog', which tastes like the vodka-based cocktail Salty Dog but is served in a glass with mayonnaise on its rim instead of salt, is pictured at the 'Mayonnaise Kitchen' restaurant in western Tokyo.