5 min Japanese Mayonnaise Recipe (Kewpie Style Mayo) (2024)

FAQs

How to make regular mayo into kewpie mayo? ›

Add sugar and rice vinegar in a pinch to make Kewpie mayo with regular mayo. It will not be the same as it lacks the rich egg yolk flavors, but this is the closest substitution. For 1 cup of American mayonnaise (I use Best Foods/Hellmann's Mayonnaise), add 2 Tbsp rice vinegar and 1 Tbsp sugar.

The main ingredients of KEWPIE Mayonnaise are oil, egg, and vinegar. KEWPIE Mayonnaise is an "egg yolk type" mayonnaise, which contains egg yolk instead of whole egg. The secret of distinctively rich flavor is egg yolk.

Vegetable Oil (Canola Oil, Soybean Oil), Egg Yolk, Vinegar, Salt, Monosodium Glutamate, Spice, Natural Flavor.

Kewpie is made with egg yolks so it's richer.

For starters, Kewpie mayonnaise — which is made with egg yolks and not whole eggs — has a richer, more velvety texture than regular store-bought mayo. It is not surprising, since they use a high proportion of yolks, which give it an egg-forward flavor.

Products referred to as "salad dressings" like Miracle Whip, or other specialty versions like the Japanese Kewpie brand, all say to store in the fridge after opening. Always follow package directions when it comes to food storage.

The egginess is certainly stronger because of the yolk content, but it isn't overpowering. There's no added sugar, so it doesn't have that cloying sweetness of a Miracle Whip." Its flavor is described as more "assertive" than common American brands.

Compared to American mayonnaise, which uses the whole egg, Kewpie mayo is made with only egg yolks, giving it an exceptionally lush, smooth texture and a deeper yellow color.

It is suggested by the brand to keep opened Kewpie Mayonnaise refrigerated to prevent the condiment from going bad quicker than it should. It stays good for about a month to two in the refrigerator once opened. In general, Kewpie Mayo will last a year unopened if stored in a cool and dark place like a pantry.

Like American mayo, Japanese mayo is high in calories and fat—1 tablespoon of Kewpie mayo contains 100 calories and 10 grams of fat, or 16% of your Daily Value. However, it's relatively low in sodium, 4% of your Daily Value, and contains no carbs or sugar.

Just add a little bit of sugar, rice wine vinegar, dijon mustard and MSG. What's a good substitute for kewpie mayo? Regular mayonnaise is a great substitute, you can then just add in a splash of rice wine vinegar, dijon mustard, MSG, and sugar to make it taste similar.

How much egg is in Kewpie mayo? ›

KEWPIE Mayonnaise tastes like no other mayonnaise! KEWPIE Mayonnaise contains 4 egg yolks per 500g. Amino acid yielded from protein of the egg yolks is the key factor for tasty, savory flavor. KEWPIE Mayonnaise contains no chemical preservative.

Symbolic of the trend is Kewpie mayonnaise, a flagship product since 1925 and which is in millions of refrigerators across the country. A 450g package could be had for 372 yen ($2.75) until February but will cost 439 yen from October, following a price rise announced by the company on Friday.

Despite a clean bill of health from the Food & Drug Administration (FDA), in the U.S. monosodium glutamate (MSG) remains a misunderstood food ingredient that causes concern among some consumers. So Kewpie replaced it with yeast extract, which is a naturally occurring source of glutamate.

Canola oil, avocado oil and olive oil mayonnaise are available as “healthier” options. Both are higher in heart-healthy monounsaturated fats, but the calories are the same. Additionally, olive oil-based versions tend to combine olive oil with other vegetable oils so that the flavor isn't too overpowering.

Vinegar. Vinegar is used to prevent the mayonnaise from spoiling, as well as adding flavour to the mayonnaise. The special sour taste from mayonnaise also adds deliciousness when eaten with other dishes.

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.

Don't worry about it being raw, it does cook through as the hot broth hits the seasoning mixture. Kewpie mayo: I love to use Japanese mayo here! But, you can use regular mayo, too. Optional add-ons for this soup: minced garlic, gochujang and seeweed!

Unlike American mayonnaise, which uses whole eggs and white vinegar, the Vietnamese version uses only yolks, much like Japan's famous Kewpie mayonnaise. Though both have similar base ingredients, Kewpie uses rice or apple cider vinegar, while Vietnamese-style mayo doesn't often include vinegar at all.

If regular mayo is absolutely your only choice, then use that. But Japanese mayo really is different, so the flavor profile won't be the same as what you expect from sushi restaurants if you don't use it. I'd really encourage seeking it out if you're at all inclined.