5 min Japanese Mayonnaise Recipe (Kewpie Style Mayo) (2024)

FAQs

What is the difference between KEWPIE Mayonnaise and Japanese mayonnaise? ›

It's important to note that Kewpie manufactures Japanese mayo in the States. The U.S. formulation is different from the original recipe and uses yeast extract in place of MSG and also includes a little added sugar.

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 short, you can use Kewpie mayo anywhere you'd use regular mayonnaise, to spread on sandwiches, to bind egg salad, chicken salad and potato salad, to make a filling for deviled eggs, as a base for creamy dips or for glossy marinades or dressings, particularly one destined for Caesar Salad.

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.

Kewpie is made with egg yolks so it's richer.

American-made mayo has a slight edge when comparing nutrition labels. Because Kewpie contains only egg yolks, its cholesterol level is higher than American-made mayo that uses the whole egg, like Hellman's. Kewpie has 25 grams of cholesterol per tablespoon, compared to 5 grams in Hellman's.

Products referred to as "salad dressings" like Miracle Whip, or other specialty versions like the Japanese Kewpie brand, all say to store in the fridge after opening. Always follow package directions when it comes to food storage.

So I got myself a jar and tasted it side-by-side with mayos from Hellman's, Sir Kensington's, and Kewpie. And here's the thing—they all tasted great! Miracle Whip is sweeter than other mayos, as is Kewpie, so—like Pittman—I think it's best for sweeter dishes, such as macaroni salad or perhaps a BLT.

The egg yolks—precisely four in every 500-gram squeeze bottle—are an important source of amino acids that give Kewpie its signature savory taste and, to state the obvious, egg-forward taste. To balance out all that fatty goodness, Kewpie has the perfect amount of acid.

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.

Is Kewpie Mayo good on eggs? ›

Kewpie Mayo keeps these scrambled eggs moist and fluffy. In a bowl, mix eggs, mayonnaise, salt and pepper for taste.

Even if it is stored correctly, you should always keep an eye on your Kewpie mayo to see if it shows signs of spoilage. This will prevent you from accidentally consuming harmful pathogens like bacteria or mold. Use your eyes and nose to check for evidence that the mayonnaise has expired.

Kewpie Mayonnaise is the most popular mayonnaise in Japan. First made in 1925, Having a rich egg flavor taste, it goes well with salads, sandwiches, sushi, and much more on to your favourite dishes!

Regular mayonnaise uses whole eggs and white vinegar whereas Kewpie uses only egg yolks and rice or apple cider vinegar. The result is an extra rich and thick texture with a bit more sweetness and tang. If you don't like mayo give Kewpie a try, it will surprise you how different they taste.

Japanese Kewpie mayonnaise differs from traditional western mayonnaise by only using egg yolks (as opposed to the whole egg) to make it creamier and also the addition of monosodium glutamate (or MSG) that gives it its umami flavor. American mayo typically tastes tangier than Japanese mayo due to more vinegar.