Store-bought mayonnaise is a polarizing food. Folks in the Southern states will swear by their Duke's Mayo as a matter of civic pride, while many Midwesterners would never be caught without their blue-lidded jar of Hellman's. There is even the smaller but no less vocal Miracle Whip contingent, the eggless mayo lovers, and various other smaller regional spreads that get mad love.
For chefs or passionate home cooks, making your own has long been the preferred way to mayo. A quick blender mayo is easy to make and endlessly customizable, from garlicky aïolis to luxurious truffled versions, and everything in between. But there is one store-bought mayo that nearly every professional chef and in-the-know food lover keeps in their chill chest: Kewpie. This Japanese brand has long been the secret weapon of the mayonnaise arsenal for those in the know. But what makes it so special?
For starters, Kewpie mayonnaise — which is made with egg yolks and not whole eggs — has a richer, more velvety texture than regular store-bought mayo. It is not surprising, since they use a high proportion of yolks, which give it an egg-forward flavor. Most home recipes for mayonnaise also begin with just yolks, so this makes Kewpie feels a bit more special. And, it never has that weirdly clumpy or curdled look that you can get from other jarred mayos, making it easy to use as a garnish or condiment straight from the bottle, enhanced by the squeeze lid that gives you perfect thin squiggles on top of your dishes.
Kewpie is made of egg yolks, canola oil, salt, vinegar, and seasonings. This small ingredient list keeps the flavor pure. Unlike most store-bought mayonnaise, there is no sugar in the product; any sweetness comes naturally from the egg yolks and the blend of vinegars, rice, apple cider, red wine, and distilled, which provide both acid and a hint of sweetness that is missing from American mayos that use sugar and white distilled vinegar in their mix. There are no extra additives or preservatives, but the distinctive squeeze bottle helps keep air out, so Kewpie has a long shelf-life in your refrigerator once opened.
Kewpie has MSG — and that's a very good thing.
MSG is the singular difference between Kewpie and American brands, and chefs are here for it. Despite what you might have been led to believe, MSG is a totally naturally occurring salt that is not a horrible chemical and is not going to make you feel sick. The claims that it can give you headaches or gastric distress have long been disproven. MSG is naturally present in ingredients like tomatoes, cheese, edible seaweed, and fermented foods, and is a big part of why they are all so delicious. It is also a part of why Kewpie has that "it factor" that chefs love. MSG brings umami, that fabulous savory fifth taste, to the mayo party in a way that no other store-bought mayonnaise can touch. It is why you will see chefs like Stephanie Izard unapologetically squirting it over her dishes at her award-winning restaurants and on her cooking at home social media videos. David Chang could probably do a TED talk on the stuff. The flavor boost provided by the MSG in Kewpie is that little something extra it brings to the flavor party.
The Secret to the Creamiest Mashed Potatoes Is… Mayonnaise
Try it for yourself. Squeeze a bit on top of your next grain bowl, poke bowl, or tomato salad for an extra-creamy flavorful garnish. Spread it on the outside of your bread for a grilled cheese that is all kinds of next-level. Your potato salad and tuna salad will thank you for sure, and nothing is better on a burger. And as a dip for fries or tots? You will never go back to ketchup.
Make sure you're getting Japanese Kewpie.
You can source Kewpie at more and more local and chain markets all the time, or buy directly online from their official online store. Please note, Kewpie made for the Japanese market is what you want to buy. They do make a product for the U.S., for which they swapped out the MSG for yeast extract. It's perfectly good, but not quite the same. Get the real deal and get ready to join the Kewpie nation. You don't have to give up your old mayo, but give yourself the option to love two at once.
It's no wonder chefs love the stuff. In addition to being a satisfyingly rich, slightly sweet version of the world's greatest and most versatile sauce, Kewpie gets a serious boost thanks to its kind-of-secret ingredient: Monosodium glutamate. This stuff makes everything taste better.
Kewpie mayo is a Japanese brand of mayonnaise known for its umami-rich, tangy-sweet flavor profile. Compared to American mayonnaise, which uses the whole egg, Kewpie mayo is made with only egg yolks, giving it an exceptionally lush, smooth texture and a deeper yellow color.
The main ingredients of KEWPIE Mayonnaise are oil, egg, and vinegar. KEWPIE Mayonnaise is an "egg yolk type" mayonnaise, which contains egg yolk instead of whole egg. The secret of distinctively rich flavor is egg yolk.
Is Kewpie mayo healthier than regular mayo? Kewpie mayonnaise is actually slightly fattier in content than regular mayonnaise (if you are comparing it with Hellman's mayonnaise) and has more cholesterol than traditional mayonnaise so make sure to eat this tasty condiment sparingly.
Yes, we suggest refrigerating them after opening. When did Kewpie launch its award winning Deep Roasted Sesame Dressings & Marinade? In 2000, the flavorful, bold, and rich Deep Roasted Sesame Dressing & Marinade was launched and won an award in 2016.
The egginess is certainly stronger because of the yolk content, but it isn't overpowering. There's no added sugar, so it doesn't have that cloying sweetness of a Miracle Whip." Its flavor is described as more "assertive" than common American brands.
Like American mayo, Japanese mayo is high in calories and fat—1 tablespoon of Kewpie mayo contains 100 calories and 10 grams of fat, or 16% of your Daily Value. However, it's relatively low in sodium, 4% of your Daily Value, and contains no carbs or sugar.
It is suggested by the brand to keep opened Kewpie Mayonnaise refrigerated to prevent the condiment from going bad quicker than it should. It stays good for about a month to two in the refrigerator once opened. In general, Kewpie Mayo will last a year unopened if stored in a cool and dark place like a pantry.
Substitutes. Add sugar and rice vinegar in a pinch to make Kewpie mayo with regular mayo. It will not be the same as it lacks the rich egg yolk flavors, but this is the closest substitution. For 1 cup of American mayonnaise (I use Best Foods/Hellmann's Mayonnaise), add 2 Tbsp rice vinegar and 1 Tbsp sugar.
In Japan, Kewpie is a wildly popular condiment kept on hand for dipping and seasoning (it has been the best selling mayonnaise in Japan since production started in 1925 - it is so beloved you can visit Kewpie cafes, and a Kewpie museum) just how we'd deploy regular mayonnaise or a trusty bottle of tomato ketchup; find ...
For starters, Kewpie mayonnaise — which is made with egg yolks and not whole eggs — has a richer, more velvety texture than regular store-bought mayo. It is not surprising, since they use a high proportion of yolks, which give it an egg-forward flavor.
Canola oil, avocado oil and olive oil mayonnaise are available as “healthier” options. Both are higher in heart-healthy monounsaturated fats, but the calories are the same. Additionally, olive oil-based versions tend to combine olive oil with other vegetable oils so that the flavor isn't too overpowering.
One of the benefits of Kewpie mayonnaise is that it is low in cholesterol. This makes it a suitable choice for those who are conscious of their cholesterol intake or following a cholesterol-lowering diet.
It's slightly more sweet and less acidic than American mayo because it contains rice or cider vinegar rather than distilled white vinegar. Japanese mayo is also a bit richer due to the incorporation of egg yolks, unlike American mayo which uses whole eggs.
A: I've had both Duke's and Kewpie Brand Japanese mayo. I find Duke's a little sturdier in texture and flavor, but Kewpie is close. It's just a little milder. If you're craving Japanese mayo and can't get it, Duke's will likely satisfy.
Japanese-style mayo (like Kewpie) is sweeter and a little bit richer than American mayo, because its ingredients differ slightly. Kewpie contains only egg yolks instead of whole eggs, rice vinegar rather than white vinegar, and notably, contains MSG.
The Kewpie brand has been using the doll as its logo mascot since it began mayonnaise production in 1925. It's not entirely clear why Nakashima chose the Kewpie doll, but per the company's website, it was likely due to the fact that it was popular at the time.
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