Mellow, rich, and comforting—give Japanese macaroni salad a try! In this salad, macaroni blends perfectly with Japanese mayonnaise and other ingredients, offering a creamy, satisfying taste with minimal acidity. It is perfect as a side dish or as an accompaniment to a main course.
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What is Japanese Macaroni Salad?
Japanese Macaroni Salad is a dish made by mixing cooked macaroni with ingredients such as vegetables and ham, then tossing it with Japanese mayonnaise and other seasonings. While macaroni salad is enjoyed around the world, the Japanese version stands out because Japanese mayonnaise plays a key role in its flavor. It has very low acidity, offering a mild and slightly sweet taste.
This salad provides carbohydrates, vegetables, and protein all in one, making it a popular choice in Japanese households. In Japan, it is commonly served as a side dish, often paired with foods like hambagu (Japanese hamburger steak), ebi fry (Japanese fried shrimp), or chicken karaage (Japanese fried chicken), used to fill small gaps in a bento (lunch box), and it is also a staple item in the deli sections of grocery stores. Its creamy, mellow flavor is especially good as a refreshing contrast to richer, more intensely flavored main dishes. It is easy to prepare and hard to mess up, so feel free to give it a try!
Common ingredients and variations
The common ingredients used in Japanese macaroni salad include the following:
- Onions
- Cucumbers
- Carrots
- Corn
- Ham
- Tuna
- Boiled eggs
There is no single “correct” set of ingredients, and the combination varies from household to household. It wouldn’t be an exaggeration to say that there are as many variations of macaroni salad as there are families.
I use onions, cucumbers, and ham in my recipe, but you can experiment with other ingredients to suit your taste. The wide range of possible variations is one of the charms of this dish.
Pasta substitutes
This dish is called "macaroni salad," but in Japan, it is actually quite common to use types of pasta other than macaroni.
Even when using short pasta like penne, fusilli, farfalle, or rigatoni, it is still referred to as macaroni salad. This is because eating short pasta isn't very common in Japanese homes, and many people recognize “macaroni” as a general term for any short pasta.
Also, although Italians might be annoyed, it is common to use spaghetti broken in half instead of macaroni and enjoy it as "spaghetti salad." This version is just as popular as macaroni salad.
No matter which pasta you choose, the flavor remains the same; only the texture changes. So, if you don't have macaroni on hand, feel free to make this Japanese macaroni salad with any of these alternatives.
Cooking tips
Japanese macaroni salad is simple to make—just mix boiled macaroni with Japanese mayonnaise and other ingredients—but there are several key tips to ensure it turns out delicious. When preparing it, be sure to keep the following points in mind.
- Cook the macaroni slightly longer than the package instructions suggest.
Pasta tends to become firm as it cools because the starch recrystallizes. By cooking the macaroni slightly longer, it stays soft even after cooling, preventing a dry and firm texture. This also helps the mayonnaise coat better, creating a more cohesive dish.
- Toss the macaroni with vinegar and oil while it is still warm after boiling.
Tossing the macaroni with vinegar before it cools allows the flavor to soak into the macaroni better while also mellowing the sharp acidity of the vinegar. Additionally, coating it with oil helps keep the pieces from sticking together. Using olive oil instead of a neutral oil will add extra depth of flavor.
- Remove excess moisture from the onions and cucumbers.
Onions and cucumbers are the most commonly used vegetables in this salad, but they contain a lot of moisture, which can make the salad soggy if used without preparation. To avoid this, sprinkle them with salt after slicing and gently rub them, then let them sit for a while to draw out any excess moisture. Before mixing them with macaroni, squeeze out the excess moisture.
- Mix the macaroni with Japanese mayonnaise after it has cooled.
Mixing Japanese mayonnaise into warm macaroni can cause its ingredients to separate, which could compromise the flavor. For best result, wait until the macaroni has cooled to 104℉ (40℃) or below before adding the mayonnaise.
📋Step-by-step recipe
Ingredients
For the macaroni:
- 3.2 oz dry elbow macaroni (penne, fusilli, farfalle, rigatoni, or spaghetti broken in half can be substituted)
- 1 qt water
- 2 tsp salt
- 1 tsp rice vinegar
- ½ Tbsp extra virgin olive oil
For the salad:
- 2 oz onion
- 1 Japanese or Persian cucumber (If using Persian cucumbers, increase the quantity by about 1.5 times, as they are smaller.)
- 1.4 oz ham
- ½ tsp salt (for sprinkling the onion and cucumber)
- 3 Tbsp Japanese mayonnaise (such as Kewpie Mayo; 0.53 oz/15 g per 1 Tbsp. For a homemade version, please refer to the linked article.)
- ¼ tsp sugar
- a pinch of salt
- a pinch of groun black pepper
Instructions
🕒 Total: 30 mins
Step 1
Add water and salt to a pot, stir to combine, and bring to a boil. Once boiling, add the macaroni and cook for about 1-2 minutes longer than the time indicated on the package instructions.
Step 2
Drain the macaroni in a colander, making sure to remove as much excess water as possible. While the macaroni is still warm, transfer it to a bowl and toss with rice vinegar. Then, add olive oil and toss to coat. Let the macaroni sit until it cools to room temperature.
Step 3
Slice the onion very thinly, cut the cucumber into very thin rounds, and cut the ham into bite-sized pieces, about ½-inch (1-1.5 cm) cubes. Sprinkle salt over the onion and cucumber, gently rub them, and let them sit for about 10 minutes.
Step 4
Squeeze the onion and cucumber by hand to remove any excess moisture.
Step 5
Once the macaroni has cooled, add the cucumber, onion, ham, Japanese mayonnaise, sugar, salt, and pepper to the bowl, and toss everything together.
To store
You can store it in the refrigerator for up to 2 days.
If you try this recipe, I’d love to hear what you think. Please consider leaving a review and star rating in the comments below. If you enjoyed it, I’d really appreciate it if you shared it with your friends.
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Recipe card
Japanese Macaroni Salad
Ingredients
For the macaroni:
- 3.2 oz dry elbow macaroni (penne, fusilli, farfalle, rigatoni, or spaghetti broken in half can be substituted)
- 1 qt water
- 2 tsp salt
- 1 tsp rice vinegar
- ½ Tbsp extra virgin olive oil
For the salad:
- 2 oz onion
- 1 Japanese or Persian cucumber (If using Persian cucumbers, increase the quantity by about 1.5 times, as they are smaller.)
- 1.4 oz ham
- ½ tsp salt (for sprinkling the onion and cucumber)
- 3 Tbsp Japanese mayonnaise (such as Kewpie Mayo; 0.53 oz/15 g per 1 Tbsp. For a homemade version, please refer to the linked article.)
- ¼ tsp sugar
- a pinch of salt
- a pinch of groun black pepper
Instructions
- Add water and salt to a pot, stir to combine, and bring to a boil. Once boiling, add the macaroni and cook for about 1-2 minutes longer than the time indicated on the package instructions.
- Drain the macaroni in a colander, making sure to remove as much excess water as possible. While the macaroni is still warm, transfer it to a bowl and toss with rice vinegar. Then, add olive oil and toss to coat. Let the macaroni sit until it cools to room temperature.
- Slice the onion very thinly, cut the cucumber into very thin rounds, and cut the ham into bite-sized pieces, about ½-inch (1-1.5 cm) cubes. Sprinkle salt over the onion and cucumber, gently rub them, and let them sit for about 10 minutes.
- Squeeze the onion and cucumber by hand to remove any excess moisture.
- Once the macaroni has cooled, add the cucumber, onion, ham, Japanese mayonnaise, sugar, salt, and pepper to the bowl, and toss everything together.
Notes
- You can store it in the refrigerator for up to 2 days.
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