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

FAQs

How to make regular mayo into Kewpie mayo? ›

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.

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.

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.

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.

Both brands are high in fat per serving, 10 grams in one tablespoon, each with 1.5 grams of saturated fat. Each has 100 calories per tablespoon. If you are concerned with sugar in your food, Kewpie is the better option, as the Japanese product contains no sugar.

If you see a noticeable change in texture, such as wateriness or clumps, or if the mayonnaise smells sour, then you should consider it to be expired and dispose of it rather than eat it. If you need your Kewpie mayonnaise to last longer than it is able to in the refrigerator, one option is to freeze it.

Often described as being 'fishy' due to the presence of monosodium glutamate, Kewpie Mayonnaise is actually rather more egg-like in flavor (made from egg yolks, rather than whole eggs).

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 Kewpie is smoother, and slightly yellower than standard-issue Hellman's. That's because the Japanese stuff only uses egg yolks — Hellman's adds some whole eggs to its mix — which means it's slightly looser and closer in look and feel to homemade mayo.

Why does Japanese mayo taste different? ›

Kewpie is a brand of mayonnaise made by the Kewpie corporation in Japan. It's made with rice vinegar rather than distilled vinegar. It also has a distinctive 'umami' taste because of the addition of Dashi stock to the recipe.

As an ingredient it's perfect to add to homemade sauces and savoury dips as well as slathered in your favourite burgers or potato salad. Whether you prefer the original or your own homemade Kewpie mayo, you'll always want to keep a batch in the fridge ready to go when you need it most!

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.

KEWPIE Mayonnaise is packed in a bottle designed to shut the oxygen out. Oxidization of oil from exposure to oxygen is the enemy of great flavor. Kewpie Mayonnaise 500g (Product of Japan) comes in a bottle made of multi-layered plastic that's designed to keep oxygen out, keeping the flavor in.

Kewpie Japanese Mayo (Taiwan) Kewpie Mayonnaise, or Japanese Mayonnaise, is the undisputed king of mayonnaise. First made in Japan in 1925 and sold in glass jars this mayo is yellower, richer and more creamy than the standard American or European mayonnaise.

If regular mayo is absolutely your only choice, then use that. But Japanese mayo really is different, so the flavor profile won't be the same as what you expect from sushi restaurants if you don't use it.

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.