UPDATE: From your keyboard to our ears! We pay attention to commenters, we really do. So - when we noticed a lot of you took issue with the statement that there’s no mayo in Japanese cooking, we reached out to Reika for clarification as to what she actually meant.
"A clarification on the use of mayo in Japan: in saying we do not use mayonnaise, I was specifically referring to on sushi in Japan. As many commenters stated, mayonnaise is commonly used in Japan, and my comment was not pertaining to all food in Japan, but intended as an elaboration on sushi only."
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EN Japanese Brasserie owner Reika Yo Alexander, whose family owns more than 40 restaurants in Japan, moved to the United States from Tokyo in 2000.
When she arrived stateside, the majority of what she found branded as authentic Japanese was a far cry from the culinary traditions she grew up - and yep, we're looking at you, Philadelphia roll.
Five Things Most People Don't Know About Japanese Cuisine: Reika Yo Alexander
Just when you think you know someone. During a car trip with my husband last weekend, I discovered that the man I have shared my heart, my life and my soul with for over six and a half years had never in his life eaten a BLT sandwich.
How a man gets to his mid-40s without ever having partaken in this American staple, I just couldn't quite wrap my head around. I asked him to repeat what he'd just said, and then I quizzed him. "You're an alien, right? Maybe a spy of some sort sent to infiltrate CNN? By law, you have to tell me - I think."
Neal Piper picks up a big spoonful of a white, pasty substance and places it to his lips. He swallows it confidently, and smiles as he announces the taste is "not bad."
But the subtitle on the video explains what he was actually thinking: "This stuff tasted horrible." The whitish substance is actually a porridge of cooked soft maize mixed with milk that's been left to sour for a few days.
"My only comparison is sour chunky milk," Piper said.
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