Kewpie Mayonnaise and its Uses 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, the Kewpie Mayonnaise is the most famous and beloved mayo in Japan and has been a staple condiment in many households.
It is made with egg yolk and comes in a soft squeeze bottle. Since the smooth creamy Kewpie mayo is very tasty and goes well with almost any food, in Japan, there are many mayonnaise addicts called “Mayolar (マヨラー)”.
In fact, in addition to being not that oily, the Kewpie Mayonnaise leaves a refreshing aftertaste, so you can put a generous amount of the mayo on a wide range of foods.
With the Japanese 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 use the Kewpie Mayo sauce in daily life for the foods below.
Not only does Kewpie Mayonnaise work well with bland or light-tasting foods, but the Japanese mayo actually pairs very well with somewhat oily deep-fried dishes as well, and the representative examples include Karaage and french fries.
Some Japanese like to add Kewpie Mayonnaise to instant ramen. The mayo sauce goes especially well with seafood-flavored cup ramen.
If you dress spicy food like Kimchi (Korean pickles) with the Kewpie Mayonnaise, the mayo sauce calms its spiciness and heat and can add mild depth.
The Japanese mayo can also be a good condiment for a range of foods from Sashimi and Sushi to boiled spinach to Natto.
Ingredients and Nutrition Facts
Lastly, for those of you who are interested in the ingredients and nutrition facts, here are the lists.
According to that, with 100 kcal and 0.3 g salt equivalents per 15 grams, the Japanese Kewpie Mayonnaise mainly consists of vegetable oil, egg yolk, brewed vinegar, salt, spices, and amino acids.