The unique flavour or Japanese mayonnaise meets the bold, spicy flavour of Korean Kimchi.

Japanese mayonnaise is made mainly from egg yolks, oil, and undistilled vinegar. It is creamier and thicker than Italian or French mayonnaise, as well as being darker in colour with a slightly pungent flavour but with a pleasant note of sweetness. These characteristics come from the egg yolks, which in Japan are rather deep orange in colour, which shows that the hens that laid them are healthy and farmed outdoors. Kimchi is a very widely used ingredient in Oriental cuisine, and is made with fermented savoy cabbage. In fact it is packed with vitamins, particularly, A, B, and C, which are important for skin wellness. Vitamin A and group B vitamins are involved in the cell renewal process, while vitamin C is involved in synthesising collagen constituent of the skin. Moreover, thanks to fermentation, it is rich with probiotics, which are important to the balance of the gut flora.