Kewpie Mayonnaise 500 g (Pack of 2)

Product Information

Regular mayonnaise is made using whole eggs, oil, vinegar (distilled, white wine, or champagne), lemon juice, salt, and sugar. The color is off white and it has a mild tangy and sweet taste. If you have never shopped at an Asian store or been to an authentic Japanese restaurant, then you may have never come across Kewpie Mayo before. But that doesn’t mean you have to miss out on one of Japan’s most popular condiments. Sugar: Plain old granulated white sugar! Start with 1 teaspoon and work your way up from there – half a teaspoon at a time – for more sweetness.

When people refer to Japanese mayo they are talking about one specific brand of mayonnaise – Kewpie Mayo. The mayonnaise is sold in a soft clear plastic bottle with a red squeeze cap and has a kewpie doll as a logo. Both Kewpie mayo and regular mayo use typically neutral oil in their recipes but use that oil differently to create different textures. Dashi powder:I’m using 1/4 teaspoon to add umami to the mayo but you are free to add more if you’d like it to be more funky. Don’t go overboard though! I suggest only adding a few more granules at a time since dashi powder is quite flavorful. Bottle it. Transfer the Japanese mayo to a glass jar or any other storage container, and refrigerate it.As more people strive to be healthier on a budget, mayonnaise brands have come up with lighter, diet-friendly options to their classic mayonnaise. Making sure all the ingredients are left at room temperature. Lower temperatures of the ingredients will make them separate easily. Fortunately, there is hardly any risk of food poisoning from Japanese mayo due to its high acidity (low pH) level. This high acidity kills Salmonella and other bacterias that can cause food poisoning from eating eggs. However, since we are using raw eggs, there is still a possibility of food poisoning if it is not made properly.

Egg yolks store not only all of the egg’s protein but also most of the fat. In mayonnaise that includes fewer calories, more egg whites instead of egg yolks are used. However, less egg is used overall and is mainly replaced with water.The choice to use only egg yolks also affects the mayo’s colour. Instead of being plain white, Kewpie Mayo has a unique golden hue. Generally, most commercial Japanese mayonnaise have a vinegar to total amount ratio of about 8.7% to 10%. If the ratio is significantly lower, there is a risk of food poisoning. So let’s be careful! Remember, mayonnaise made correctly with the proper balance of vinegar can kill bacteria in the eggs from the high acidity level. Make sure you use about 10% vinegar to the total amount of mayonnaise you are making. Reference : Ph control to make risk free homemade mayonnaise (In Japanese). Ingredients Required To Make Japanese Mayo It also contains rice vinegar or apple cider vinegar, which gives it a more subtle sweet flavour whereas western mayonnaise uses distilled vinegar, creating a more acidic taste. These differences are why Japanese mayo has its own unique delicious flavour. Rice Vinegar The biggest challenge of making your own Kewpie mayo is finding MSG. But since scientists have debunked the dangerous health myths surrounding MSG, it has become much easier to find in your everyday supermarket. The most popular brand of Japanese mayonnaise is Kewpie Mayo. Nowadays it is very common to find this at nearly every supermarket. You can even buy variations of Japanese Kewpie Mayonnaise nowadays, such as wasabi mayo, half-fat mayo, and spicy mayo. Usually, Japanese mayonnaise is not spicy at all, so these new flavour variations are great for people who love spice. Kewpie Mayo & Homemade Japaneses Mayo What is Japanese Mayo Used For?