''Motoyaki'' is a style of cooking, involving baked food topped with a

mayonnaise Mayonnaise (; ), colloquially referred to as "mayo" , is a thick, cold, and creamy sauce or dressing commonly used on sandwiches, hamburgers, composed salads, and French fries. It also forms the base for various other sauces, such as tartar ...

-based sauce and served in an

oyster Oyster is the common name for a number of different families of salt-water bivalve molluscs that live in marine or brackish habitats. In some species, the valves are highly calcified, and many are somewhat irregular in shape. Many, but not al ...

shell. (a better phot

It is typically available in Japanese cuisine, Japanese restaurants on the

Pacific coast of Canada , settlement_type = List of regions of Canada, Region of British Columbia , image_skyline = , nickname = "The Coast" , subdivision_type = Country , subdivision_name = Canada , subdivision_type1 = Provinces and ...

. Examples of motoyaki dishes are oyster motoyaki and lobster motoyaki.

In Japan

In Japanese cuisine, a sauce called The sauce is egg-based, but its name means the opposite: "egg's base". (or / ) is prepared by beating egg yolks and oil together just like mayonnaise, but without any vinegar. Some variants also have ''

miso is a traditional Japanese seasoning. It is a thick paste produced by fermenting soybeans with salt and ''kōji'' (the fungus ''Aspergillus oryzae'') and sometimes rice, barley, seaweed, or other ingredients. It is used for sauces and spread ...

'' or

soy sauce Soy sauce (also called simply soy in American English and soya sauce in British English) is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and '' Aspergillus oryzae'' or ''Asp ...

added. Foods topped with this sauce and baked are The first letters "も" and "と" both have

Japanese particles Japanese particles, or , are suffixes or short words in Japanese grammar that immediately follow the modified noun, verb, adjective, or sentence. Their grammatical range can indicate various meanings and functions, such as speaker affect and ...

using the same letters, a potential cause of confusion. (or / The same kanji spelling has two other homonyms, even within the context of food related words, a potential cause of confusion: # 素焼き(すやき, ''suyaki''): unglazed

earthenware Earthenware is glazed or unglazed nonvitreous pottery that has normally been fired below . Basic earthenware, often called terracotta, absorbs liquids such as water. However, earthenware can be made impervious to liquids by coating it with a ce ...

# 素焼き(すやき, ''suyaki''): unseasoned

baking Baking is a method of preparing food that uses dry heat, typically in an oven, but can also be done in hot ashes, or on hot stones. The most common baked item is bread but many other types of foods can be baked. Heat is gradually transferred " ...

). Although ''motoyaki'' is considered a traditional Japanese dish, (No photos of motoyaki in this article.) the names ''motoyaki'', ''tamagonomoto'', and alike are not well known in Japan , while its variant using mayonnaise: (or ) is far more popular.Snapshots of searches in , a Japanese recipe magazine. * "もと焼き": 0 matches out of 4 hit

* "マヨネーズ焼き": 13 matches out of 13 hit

* "マヨ焼き": 42 matches out of 45 hit

Canadian motoyaki is similar to Japanese ''mayonēzuyaki'' in using mayonnaise, unlike Japanese "motoyaki".

Footnotes

References

External links

Oyster Motoyaki Recipe (blog)
Japanese seafood {{Japan-cuisine-stub