Kewpie Mayonnaise 500 g (Pack of 2)

Product Information

Aspiring to create a brand everyone loves, founder Toichiro Nakashima named the nourishing condiment "KEWPIE Mayonnaise", with the hope of improving physique of Japanese people. In 1925 when Japan's first mayonnaise started to be manufactured and distributed by Kewpie, they used twice as much egg yolk as imported mayonnaise of that time. 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. Kewpie Mayonnaise is to the Japanese as Hellmans is to the British. QP mayo is THE mayo of Japan. Sold for more than 80 years, Kewpie mayo is a yellowier, richer, more creamy and flavoursome mayonnaise than the standard British types. QP Mayo is made with rice vinegar, as a pose to distilled vinegar, making it especially complimentary to Japanese foods. Both Kewpie mayo and regular mayo use typically neutral oil in their recipes but use that oil differently to create different textures.

The 500g Kewpie Mayo comes in a squeezy soft plastic bottle with a resealable screw top. Once opened can be kept in the refrigerator for up to 1 month. Spec Dijon mustard: 1/2 teaspoon of dijon mustard such a Maille, which is less spicy than brands such as Grey Poupon. The main difference between the two mayos is the flavour. This difference in taste is due to the ingredients used and how manufacturers use them.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. 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. Each year, 28000 tons of egg shells are produced in the production of mayonnaise and other products. Thanks, Caroline, for posting this! Came out amazing, I love it much better than commercial jarred mayo.. I used this today to whip up your Japanese egg sandwiches for lunch. Delicious. Though mayonnaise does include egg yolks, the egg whites give the mayo that pure white shine instead of a golden colour like Kewpie mayo. Most people prefer the colour of Kewpie mayo simply because it makes a dish look more interesting. Still, the white of regular mayo will work just fine.

Use an electric blender or food processor if possible. If you don’t have them, every time you add oil, whisk well before you add more oil. Thank you so much for sharing this recipe. I was in a pinch for kewpie today and started researching how to make it. However, I didn’t end up making it because I’m curious as to the egg yolk. In Japan, Kewpie Mayo is much more preferred over regular mayo, pairing better with almost every Japanese recipe. It can be used as a sauce, a spread, or simply to add more moisture to a rice dish. The possibilities are endless! I wanted to make my Japanese mayo as close as possible to Kewpie Mayonnaise as I could. Basically they use: vegetable oil, egg yolk, distilled/rice vinegar, salt, spice/seasoning (amino acid), and spice extract. From that list I worked out the amount of each ingredients to make the vinegar ratio about 10% of the Japanese mayo. Tips To Make Deliciously Creamy MayoJapanese mayonnaise is a unique type of mayo that features a more prominent, richer egg flavour and a subdued tanginess with less acidity. Japanese mayonnaise differs from American mayonnaise because it utilises only the yolk of the egg instead of the whole egg. Dijon mustard: 1 teaspoon of dijon mustard such a Maille, which is less spicy than brands such as Grey Poupon. 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. Mix the ingredients. Put all the ingredients in a bowl and mix well, until the dashi and sugar have dissolved. If the texture of the mayo is a little too thin, whisk it for a minute or so using a food processor, hand mixer, or hand whisk.