Kewpie Mayonnaise [キューピーマヨネーズ] 450g
Japan's most recognized mayonnaise, made with egg yolks only (rather than whole eggs) and a blend of rice and apple cider vinegars. The texture is dense and custardy, the color a deep yellow, and the flavor noticeably tangier and more savory than American style mayonnaise, with a clean umami backbone from the yolk forward formula.
Use it where you want richness with a brighter edge: dressed onto okonomiyaki and takoyaki, piped onto potato salad, folded into tuna or egg salad, spread on a tamago sando, dotted over karaage, or squeezed into a quick spicy mayo with sriracha for sushi rolls and rice bowls. It also works as a base for kewpie style Caesar dressings and as a binder for cold noodle salads.
Made by Kewpie Corporation, founded in 1919 in Tokyo, with mayonnaise production beginning in 1925 under founder Toichiro Nakashima after he encountered the condiment while studying in the United States. The Kewpie baby mascot has carried the brand for over a century.
Japan's most recognized mayonnaise, made with egg yolks only (rather than whole eggs) and a blend of rice and apple cider vinegars. The texture is dense and custardy, the color a deep yellow, and the flavor noticeably tangier and more savory than American style mayonnaise, with a clean umami backbone from the yolk forward formula.
Use it where you want richness with a brighter edge: dressed onto okonomiyaki and takoyaki, piped onto potato salad, folded into tuna or egg salad, spread on a tamago sando, dotted over karaage, or squeezed into a quick spicy mayo with sriracha for sushi rolls and rice bowls. It also works as a base for kewpie style Caesar dressings and as a binder for cold noodle salads.
Made by Kewpie Corporation, founded in 1919 in Tokyo, with mayonnaise production beginning in 1925 under founder Toichiro Nakashima after he encountered the condiment while studying in the United States. The Kewpie baby mascot has carried the brand for over a century.