Kewpie Mayonnaise 500 g (Pack of 2)

Product Information

This was because Nakashima, who first discovered mayonnaise in the USA, had always hoped to create nourishing, high-quality mayonnaise.

Please note: As this product is imported from Japan, the best before date may be printed in the Japanese date format YY/MM/DD. Put all the ingredients, except for the grapeseed oil, in a food processor and mix well until the dashi, sugar, and salt have dissolved. Japanese mayo’s popularity has skyrocketed over the years so it is now quite easy to find it sold outside of Japan. There are two types of Kewpie mayonnaise: the original Japanese product and the American version, which is made in California and contains no MSG.Like many diet food alternatives, some people detest the taste of light mayonnaise because of the lack of sweetness. 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. While American mayonnaise is made with whole eggs, Japanese mayonnaise only uses egg yolks, yielding a richer flavor, thicker consistency, and deeper yellow color.

Kewpie mayonnaise is a Japanese brand of mayonnaise that's extremely popular in Asia and making strides in the West. QP Mayo is made with rice vinegar, as a pose to distilled vinegar, making it especially complimentary to Japanese foods. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site.

Homemade mayonnaise may cause sickness due to insufficient acidity caused by the vinegar not fully killing the bacteria in the eggs. However, if you add some MSG to your light mayo, it will taste infinitely better and be more similar to Kewpie mayo. Put the egg yolk, mustard, dashi powder, vinegar, salt, and sugar in a food processor, and blend until smooth. If your dish lacks flavour when substituting Kewpie mayo for regular mayo, grab a little rice vinegar and mix it into your mayo.

Start with 1 teaspoon and work your way up from there – half a teaspoon at a time – for more sweetness. She is an American-Iranian hybrid and large dog enthusiast, and is very loosely working on a memoir. I have two Japanese Kewpie style mayo recipes for you today – one is made from scratch while the other uses ready made mayonnaise mixed with some easy-to-find ingredients. Remember, mayonnaise made correctly with the proper balance of vinegar can kill bacteria in the eggs from the high acidity level.The beauty of this is that you can adjust the individual ingredients to tailor the mayo to your individual taste – I added a smidge more dashi powder (I’m a sucker for it) and the result was beautiful. Each year, 28000 tons of egg shells are produced in the production of mayonnaise and other products. Fortunately, there is hardly any risk of food poisoning from Japanese mayo due to its high acidity (low pH) level.

One of the most common mistakes in making mayonnaise is that the mayonnaise is not cohesive and it separates. 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. The addition of other ingredients such as rice vinegar, MSG and sea salt gives Kewpie Mayo an umami flavour which can instantly boost any dish’s taste.You can use it as a spread for sandwiches, as a dipping sauce for a vegetable plate, French fries or other fried foods such as tonkatsu, or as a salad dressing for coleslaw and crunchy greens like romaine lettuce. It’s important to note that the Kewpie mayo sold in Japan tastes slightly different than the US version.