Kewpie Mayonnaise and its Usage by Japanese
Mayonnaise is one of the most consumed condiments in many countries, and in Japan, the Japanese food company “Kewpie (キユーピー)” holds the largest market share.
It is Kewpie that first sold Japan-made mayonnaise, and the product known as the origin of Japanese mayonnaise, “Kewpie Mayonnaise (キユーピーマヨネーズ)” was introduced in 1925.
Today, Kewpie Mayonnaise is one of the best and most loved mayonnaise brands in Japan and has been a staple in many households. It is made with egg yolk and comes in a soft squeeze bottle.
The mayo tastes great with a delightfully smooth and creamy consistency and goes perfectly with almost any food.
Because of that, in Japan, there are many mayonnaise addicts called “Mayolar (マヨラー)”.
In fact, in addition to not being oily, Kewpie Mayonnaise leaves a good aftertaste. So you can put a generous amount of it on a wide range of foods.
With this mayo, even bland foods, including some kinds of vegetables, can be a delight.
In addition to the basics for mayonnaise, fresh vegetables, we Japanese commonly apply Kewpie Mayo on a variety of foods including the following.
Not only does Kewpie Mayonnaise pair well with bland or light-tasting foods, but it works incredibly with deep-fried dishes as well, including Karaage and french fries.
Some Japanese people like to add Kewpie Mayonnaise to instant ramen for extra flavor. The mayo sauce goes especially well with seafood broth cup ramen.
The addition of Kewpie Mayo to spicy food like Kimchi (Korean pickles) calms its spiciness/heat and gives it mild depth.
The mayo can also be a fabulous condiment for foods such as Sashimi and Sushi, boiled spinach, and Natto.
Ingredients and Calories
Lastly, for those who want to know the ingredients and nutrition facts of this Kewpie Mayonnaise, here are the labels.
According to that, with 100 kcal and 0.3 g salt equivalents per 15 grams, the mayo mainly consists of vegetable oil, egg yolk, brewed vinegar, salt, spices, and amino acid seasoning.