Though mayonnaise does include egg yolks, the egg whites give the mayo that pure white shine instead of a golden colour like Kewpie mayo. Most people prefer the colour of Kewpie mayo simply because it makes a dish look more interesting. Still, the white of regular mayo will work just fine. Aspiring to create a brand everyone loves, founder Toichiro Nakashima named the nourishing condiment "KEWPIE Mayonnaise", with the hope of improving physique of Japanese people. In 1925 when Japan's first mayonnaise started to be manufactured and distributed by Kewpie, they used twice as much egg yolk as imported mayonnaise of that time.

Kewpie Mayonnaise is to the Japanese as Hellmans is to the British. QP mayo is THE mayo of Japan. Sold for more than 80 years, Kewpie mayo is a yellowier, richer, more creamy and flavoursome mayonnaise than the standard British types. QP Mayo is made with rice vinegar, as a pose to distilled vinegar, making it especially complimentary to Japanese foods. You will have a lot of spare egg whites when you make Kewpie mayo at home, but they don’t have to be wasted! You can try making pancakes, a fluffy omelette, or even meringues. Other Substitutes for Kewpie MayoThe choice to use only egg yolks also affects the mayo’s colour. Instead of being plain white, Kewpie Mayo has a unique golden hue. Eggs: While regular mayonnaise uses the entire egg, only the yolk is used for Kewpie mayo. You are going to need two for this recipe. The most popular brand of Japanese mayonnaise is Kewpie Mayo. Nowadays it is very common to find this at nearly every supermarket. You can even buy variations of Japanese Kewpie Mayonnaise nowadays, such as wasabi mayo, half-fat mayo, and spicy mayo. Usually, Japanese mayonnaise is not spicy at all, so these new flavour variations are great for people who love spice. Kewpie Mayo & Homemade Japaneses Mayo What is Japanese Mayo Used For? For most people, regular mayonnaise may be the only mayonnaise that they have ever tasted or used in cooking. It is easily accessible with so many different brands available to try, each with their own secret recipes.

In Japan, Kewpie Mayo is much more preferred over regular mayo, pairing better with almost every Japanese recipe. It can be used as a sauce, a spread, or simply to add more moisture to a rice dish. The possibilities are endless!If you have never shopped at an Asian store or been to an authentic Japanese restaurant, then you may have never come across Kewpie Mayo before. But that doesn’t mean you have to miss out on one of Japan’s most popular condiments.

Kewpie mayo is a specific type of branded mayo manufactured in Japan since 1924. While it has become more popular in other countries, Kewpie mayo can be hard to find and is usually one of the more expensive condiments. Dijon mustard: 1 teaspoon of dijon mustard such a Maille, which is less spicy than brands such as Grey Poupon.The main difference between the two mayos is the flavour. This difference in taste is due to the ingredients used and how manufacturers use them. three separate dishes: Mix 2 tbsp. KEWPIE Mayonnaise, shichimi and soy sauce. Mix 2 tbsp. KEWPIE Mayonnaise and aonori flakes. Mix 2 tbsp. KEWPIE Mayonnaise and wasabi. Both Kewpie mayo and regular mayo use typically neutral oil in their recipes but use that oil differently to create different textures. Each year, 28000 tons of egg shells are produced in the production of mayonnaise and other products. For instance, regular mayo usually includes plain white vinegar and sugar to provide the usual sweetness of mayo. In Kewpie mayo, this sweet flavour comes from rice vinegar.

When people refer to Japanese mayo they are talking about one specific brand of mayonnaise – 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. Mix the ingredients. Put all the ingredients in a bowl and mix well, until the dashi and sugar have dissolved. If the texture of the mayo is a little too thin, whisk it for a minute or so using a food processor, hand mixer, or hand whisk. Other Japanese Mayo– Kewpie Mayo is often called Japanese mayo, but it is only one specific brand. Most Japanese mayos (such as Kenko mayo) are made using only egg yolks so they can give a similar texture and flavour. Dijon mustard: 1/2 teaspoon of dijon mustard such a Maille, which is less spicy than brands such as Grey Poupon.Bottle it. Transfer the Japanese mayo to a glass jar or any other storage container, and refrigerate it.