Yes, we have “Japanese” mayonnaise and it has richer and slightly sweeter flavor compared to American or European mayonnaise.
Japanese mayonnaise uses only egg yolks instead of whole eggs so it has a rich egg flavor and creamy thick texture. It also uses rice vinegar instead of distilled vinegar, so 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.
If you want to purchase one, you can check Amazon, or try Japanese or Asian grocery stores.
Substitution: It will not be exactly the same, as it completely lacks the rich egg yolk flavors, but this is the closest substitution that I could come up with.
For 1 cup of American mayonnaise (I use Best Foods/Hellmann’s Mayonnaise), add 2 Tbsp rice vinegar and 1 Tbsp sugar. And whisk until sugar dissolves.
For 1 Tbsp of American mayonnaise, add 1/2 tsp rice vinegar and 1/8 tsp sugar. And whisk until sugar dissolves.