Yes, we have “Japanese” mayonnaise and it has richer and slightly sweeter flavor compared to American or European mayonnaise. Japanese mayonnaise uses egg yolks instead of whole eggs so it has a creamy thick texture. Since it uses rice vinegar instead of distilled vinegar, it’s more suitable for Japanese flavors. Over all it is creamier in both color and texture and a bit tangy and sweeter. The most popular Japanese mayonnaise brand is Kewpie Mayonnaise.
Substitution: For 1 cup of American mayo, add 2 Tbsp rice vinegar and 1 Tbsp sugar, whisk until sugar dissolves.