KEWPIE
KEWPIE Japanese Style Mayonnaise
What it is
KEWPIE Japanese Style Mayonnaise is a popular condiment known for its rich, creamy texture and distinct tangy flavor. It is made with egg yolks, vegetable oil, and rice vinegar, giving it a smoother consistency and a more pronounced umami taste compared to Western-style mayonnaise. This mayonnaise is a staple in Japanese kitchens and is celebrated for its versatility and unique profile.
How people cook with it
This mayonnaise is a versatile ingredient that can enhance a wide range of dishes. It adds a delightful creaminess and depth of flavor to both simple and complex meals.
- Dipping sauce for fried foods
- Sandwich and wrap spread
- Salad dressing base
- Marinade component
KEWPIE mayonnaise can be used straight from the bottle as a flavorful topping for sushi, on top of okonomiyaki, or as a spread in sandwiches and wraps. It is also excellent mixed into potato salads, coleslaws, or used as a binder for crab cakes. For a quick dressing, whisk it with soy sauce and a touch of sesame oil. It can also be incorporated into marinades for chicken or seafood, adding a creamy richness that helps tenderize the ingredients and infuse them with flavor.
How it differs from similar foods
Unlike many Western mayonnaise brands that use whole eggs, KEWPIE primarily uses egg yolks, resulting in a richer, yellower color and a silkier texture. The use of rice vinegar instead of distilled white vinegar contributes to its milder, slightly sweeter, and tangier flavor profile, with a subtle umami undertone.
Who it is for
Home cooks and chefs who appreciate a rich, tangy, and versatile condiment for everyday meals and special preparations.
How to keep the rest
After opening, store the mayonnaise in the refrigerator. Ensure the cap is tightly closed to maintain freshness and prevent spoilage. It is best to use the product within a few months of opening for optimal flavor and quality.