Kewpie Mayonnaise 500 g (Pack of 2)

Product Information

Enjoy with temaki hand roll sushi, okonomiyaki pancakes and Japanese croquettes. Also try using Kewpie mayonnaise in your favourite sandwiches or on salads, and see why more and more people around the world are seeking out this Japanese version of a classic condiment. We use it in this classic Japanese Okonomiyaki recipe!

Measure out neutral oil with a liquid measuring cup. Slowly stream in the oil while whisking with the other hand until it’s a smooth mixture. Step 3: Add seasoning and vinegar Rice Wine Vinegar– Look for this in the international aisle at your local supermarket, otherwise head to Asian grocery stores or buy online. Sub with apple cider vinegar, white wine vinegar, or white vinegar if that’s all you have on hand. Kewpie mayo includes monosodium glutamate (MSG), which gives an umami flavor. Since I don’t keep a bag of MSG brand Ajinomoto at home, I add dashi powder (MSG-free) instead to give a similar umami flavor. The umami from kombu and Katsuobushi in the dashi powder works in the mayonnaise. 5.Gently pour in the oil in a thin, steady stream Did you know that there are actually two kinds of Kewpie mayo? There are the ones that are produced in Japan and imported and there are ones that are made right in the United States in California. The main difference between the two formulas is MSG. The American Kewpie mayo instead leans on yeast extract (kind of like nutritional yeast) to add umami.

How to Serve Japanese Mayo

It’s a light, slightly sweet, and ultra-savory hibachi sauce. It’s mayo and tomato based and includes melted butter and other spices. The best part? This popular sauce is so easy to make! American Kewpie mayo ingredients: soybean oil, egg yolks, water, distilled vinegar, salt, sugar, mustard flour, red wine vinegar, rice vinegar, yeast extract, and natural flavors. Once you learn how to make mayonnaise, you can have freshly whipped mayo in under 10 minutes, perfect for making an egg salad sandwich or creamy salad dressing. This Japanese mayonnaise recipe is made with pantry ingredients like egg, oil and salt, and the finished product is rich and surprisingly flavorful. What Is Japanese Mayo? The Japanese are obsessed with this condiment as we use it on sandwiches, okonomiyaki, rice bowls, fusion sushi, salad dressings, and even pizza. In fact, when I was growing up, there were limited choices of dressings, so we used to eat our salad with a dollop of Kewpie mayo (oh, the good old days!) Kewpie mayonnaise is Japan’s favorite mayonnaise and salad dressing brand. Invented in 1924, it’s pretty much ubiquitous in every Japanese kitchen. It’s rich, yet light, and incredibly delicious. Kewpie mayonnaise is so beloved in Japan that they even have specialty Kewpie mayo cafes to celebrate all things Kewpie. There’s even a Kewpie mayo terrace slash museum where you can learn all about Kewpie, get samples, and make your own!

To concentrate the tang and umami in my recipe without thinning out the mayonnaise too much, I cook down the vinegar and dashi. It only takes a few minutes and makes all the difference between ordinary and fantastic mayo! You might instinctively reach for rice wine vinegar when making Japanese food, but cider vinegar gets you closer to the taste of Kewpie. When the founder of Kewpie, Toichiro Nakashima, was interning in the UK and US for the Japan Department of Agriculture and Commerce during the 1910s, he was first introduced to mayonnaise which soon gave him the idea to make his own variety. He named the condiment after the baby-faced character that soon showed up as dolls and mascots for other products that represented a cherry and merry personality. What does Kewpie mayo taste like? Storage– Since it’s made without preservatives, homemade kewpie mayo will last around 2 weeks in the fridge when properly stored in a glass jar or airtight container. Japanese Kewpie mayo ingredients: vegetable oil, egg yolk, vinegar, salt, monosodium glutamate, spice, and natural flavor.The key to making delicious mayonnaise is how small you make the oil molecules. Store-bought mayonnaise may taste better and lighter because household blender/mixer/food processor is not as powerful as commercial ones.