Whether you love or hate regular old American mayonnaise, you should try Kewpie mayo and see how versatile mayo can be. This umami-rich and tangy-sweet Japanese mayo uses more egg yolks — about 4 for every 500g of mayo — for a unique creaminess that celeb chef Andrew Zimmern loves to combine with other condiments.

Zimmern uses Kewpie mayo in his yuzu-chile sauce, which is a twist on yuzu kosho, a traditional Japanese paste-like condiment of ground yuzu peel, chiles, and salt. By combining yuzu kosho with mayo, you can create an acidic, savory, spicy sauce with a rich texture to boot, and the chef himself offers a few ways to use it.

Zimmern tells Real Simple he uses the yuzu mayo sauce for dipping Japanese fried chicken, and as a topping for fried pork cutlets or seafood pancakes. Kewpie mayo is also a popular topping for savory Japanese pancakes called okonomiyaki, and the added yuzu-chile flavor lends an unexpected kick to the comforting dish.