Comments on: Homemade Spicy Mayo Recipe

By: Naomi (JOC Community Manager)

Fri, 28 Mar 2025 07:04:54 +0000

In reply to Deborah.

Hi Deborah! Thank you for trying Nami’s recipe and for your kind feedback!
Nami and all of us at JOC are happy to hear you and your family loved it. Happy Cooking!

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By: Deborah

Thu, 27 Mar 2025 09:25:17 +0000

Hi Nami, this recipe was simple and delicious! The whole family loved it with crumbed fish. ありがとうございます！

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By: Naomi (JOC Community Manager)

Fri, 09 Aug 2024 02:49:00 +0000

In reply to John.

Hi, John! Wow! What an excellent idea!
Thank you for reading Nami’s post and sharing your advice with us.
Happy cooking!

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By: John

Tue, 30 Jul 2024 14:27:36 +0000

We keep ours in a squeeze bottle (clear, but like the ones restaurants use for condiments). It is wonderful on BLTs, breaded fish, and more. It can be fun to experiment with different hot sauces (chili garlic sauce with big seeds won’t well in the squeezer, but sambal is good)

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By: Naomi (JOC Community Manager)

Mon, 10 Jul 2023 02:33:05 +0000

This recipe saved my butt when our local poke place forgot my bowl’s spicy mayo. You’re saving the world, one sad white girl at a time.

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By: Namiko Hirasawa Chen

Fri, 02 Jun 2023 18:07:33 +0000

In reply to Juan.

Konnichiwa, Juan! We don’t have spicy mayo in Japan, and it’s totally an American thing. We do not put this kind of sauce on traditional-style sushi in Japan, either. It ruins the high-quality sashimi… but, there’s always a new creative way to eat traditional cuisine, especially in the US. Historically, Japanese cuisine doesn’t involve spicy food, so you won’t find “traditional” spice sauce. We do have condiments like shichimi togarashi to sprinkle a little on noodle soups, yuzu kosho to enjoy with food, and wasabi with sashimi/sushi… but as you probably know already, we don’t have a spicy dish…

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By: Juan

Fri, 02 Jun 2023 14:37:06 +0000

Nami,

Kon’nichiwa. I hope this note finds you well. I have a disagreement with your recipe. I find this recipe a bit of a pet peeve since it is so widely used especially in the Southern US.

I originally hail from New York and the spicy mayo is usually Kewpie Mayo, and hot sesame oil from Kadoya brand. Sriracha is a Thai product and not really Japanese. Although it as popular as “ketchup” it has a strong garlic tastes which over powers the spicy mayo.

In my opinion it is not traditional and only follows the trend of Srircha’s popularity.

I am curious if there is a more traditional spicy sauce than the one provided.

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