Washoku Wednesday: Japanese Mayonnaise

kewpie mayo
(stock image)

If you’ve visited Japan, you have more than likely run into Japanese mayonnaise. More specifically, Kewpie mayonnaise, as they have 70% of the market and is THE brand most people think of when looking for Japanese mayo.

Kewpie is easily recognizable by the plain bottle with the red lid and packaging that includes a (slightly creepy looking?) baby on the front. The flavor is mellow and smooth compared to American mayonnaise. This is because Japanese mayo uses rice/apple vinegar instead of distilled white vinegar, only uses egg yolks, and adds some MSG to boost flavor (umami).

Now for uses, Japanese mayonnaise is used in many Japanese and western dishes! It’s served as a sauce over top of okonomiyaki, takoyaki, or sushi. It is also used in the more traditional western sense for sandwiches, egg salad, and potato salad. The Japanese also use mayo in many of their salad dressings and dips.

For those interested in making Japanese mayonnaise yourself (added bonus: no MSG!), here’s a recipe from the La Fuji Mama website.

Or for simplicity, you can order online at Amazon by clicking here.

Recipes using Japanese mayonnaise:
Japanese potato salad from La Fuji Mama
This is one of my go-to quick meals/snacks if I’m out and about. It’s filling and comfort food to the core. Now I’m working on learning how to properly steam the veggies for it in my rice cooker!

Sesame Dressing from Just One Cookbook
Of course my favorite salad dressing would also include Japanese mayonnaise!

Okonomiyaki from Just One Cookbook
Japanese mayonnaise is used to top it so omit if you dislike but I’m guessing if you’ve made it this far, you like mayo!!

Sirloin Steak with wasabi mayonnaise from Telegraph.uk
Since sampling Kobe steak with only a dab of wasabi, I’m obsessed with adding wasabi to my steak. The addition of Japanese mayo mellows it out and adds a creaminess. Yum!

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