Kewpie Mayonnaise 500 g (Pack of 2)

Product Information

From that list I worked out the amount of each ingredients to make the vinegar ratio about 10% of the Japanese mayo. While American mayonnaise is made with whole eggs, Japanese mayonnaise only uses egg yolks, yielding a richer flavor, thicker consistency, and deeper yellow color. Like many diet food alternatives, some people detest the taste of light mayonnaise because of the lack of sweetness.

When people refer to Japanese mayo they are talking about one specific brand of mayonnaise – Kewpie Mayo.Japanese mayo’s popularity has skyrocketed over the years so it is now quite easy to find it sold outside of Japan.

Japanese mayonnaise goes well with many types of food and is used often in a variety of Japanese recipes. Some of the above substitutes don’t match the flavour profile of Kewpie mayo, mainly because Kewpie mayo is so unique. To make a shortcut Kewpie mayonnaise substitute, combine 1 cup mayonnaise with two tablespoons of rice vinegar and one tablespoon of granulated sugar, either using a whisk or a blender.

That’s because MSG is used in the Japanese recipe for an added kick of umami but has been removed here in the US because it’s still viewed as a bad ingredient (this myth has been debunked for years by the way, you can read all about it here).

As you would expect, this leads to a much more watered-down egg flavour, which is quite removed from 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. To make Kewpie-style mayonnaise from scratch, mix 1/2 cup mayonnaise, 1/4 teaspoon kosher salt, 3/4 teaspoon white sugar, 1 tablespoon Dijon mustard, 1 teaspoon of freshly squeezed lemon juice, and 2 teaspoons of rice vinegar in a small bowl.This was because Nakashima, who first discovered mayonnaise in the USA, had always hoped to create nourishing, high-quality mayonnaise. I actually failed to read some instructions and ended up with a runny texture because I combined it all at one. 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.