When you first encounter tartar sauce in the U.S., it is likely riding in a sidecar next to a heaping helping of fried fish. The creamy, rich, often-sweet condiment is inextricably linked to battered cod, haddock, shrimp, and more in such a way as many see it as only appropriate in this context.
But there's probably more you don't know about tartar sauce, such as it can enhance and balance a range of non-seafood options, from cold roast chicken to the uniquely Ohio burger, the Galley Boy.
Mayonnaise is the major driver of variation between U.S. and Japanese tartar sauce, but it isn't the only difference. Broad-stroke culinary preferences mean that people in each culture have come to recognize and expect certain flavors from tartar sauce.
While Americans want a sauce that is creamy, tart, and sweet, the Japanese prefer an eggy sauce that is a bit piquant.
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