Mayonnaise + Ramen

Perhaps the master thought like this.
“Hiyasi-chuka with mayo is not so unusual, then why not Ramen with mayo?”

There is a hypothesis that your brain secrets some endorphin when you eat something fatty or oily, which brings a pleasant feeling to you and sometimes makes you addicted.

Traditional Japanese cuisine has little fat and oil, so maybe the Japanese were not used to having fatty and oily food and easy to become addicted.

There are some other “vinegar-fat-carbohydrate” combination in modern Japanese diet, such as sushi of Toro (fatty tuna) or sea-chicken onigiri.

Typo alert:

“a restaurant in Gunma prefecture than proudly serves mayonnaise ramen”

–>

“a restaurant in Gunma prefecture that proudly serves mayonnaise ramen”

If the emulsion had not broken this might have looked good. I have had mayo in many odd things, including cake! Still there is little more unappetizing then a broken emulsion.

Mayonnaise (sometimes abbreviated to mayo) is a thick condiment. White or yellowish-white in color, it is a stable emulsion of oil, salt and vinegar, or lemon juice which uses egg yolks as an emulsifier. In France, sometimes mustard is added as a flavoring,[1] whereas in Spain (and Minorca) it is made using the same ingredients, but specifically olive oil as the oil, and never with mustard. Numerous other sauces can be created from it by adding additional seasonings.

http://en.wikipedia.org/wiki/Mayonnaise

personaly i like mayo nuddels(not soup, just nuddles with mayo, tomatos and sometimes little bit of garlic)..

Trust me, that’d be delish. I’ve added a dab of mayo to spaghetti and it makes it taste awesome. You’d be surprised. Think about it, it’s just oil and a bit of egg.