This cookbook will be a big hit with some and a miss for others. It’s a deep dive into the iconic Japanese mayo and its history, with a wide variety of recipes using it. They are not just Japanese dishes but also Japanese variations on American dishes, like macaroni and cheese, tomato and mayo sandwiches and egg salad sandwiches (with a jammy egg inserted inside). The recipes are decidedly vintage, reminiscent of 1970s cookbooks with muted, brownish colors. They are sometimes more artistic than helpful, like showing a plate full of bones, mess and silverware for the wings recipe. Photos are provided for maybe 1/2 or 1/3 of the recipes. No nutritional information is provided. It’s not a great fit for special dietary needs, as the recipes contain a lot of wheat, animal products and unhealthy fats, but on the other hand the recipes are creative and sound delicious.

I read a temporary digital loan of this book for review.