If you can’t find Kewpie mayo but you absolutely need it in your life, you can sub regular mayo and add a bit of rice vinegar and sugar to make a Kewpie mayo substitute. How to use Kewpie mayo

When most people mention Japanese mayonnaise, they refer to the most popular brand, Kewpie Mayo. It was invented in 1924 by Toichiro Nakashima, who first discovered mayonnaise on his visit to the U.S. and decided to introduce his own mayonnaise so the Japanese people would enjoy it. Japanese Kewpie mayonnaise differs from traditional western mayonnaise by only using egg yolks (as opposed to the whole egg) to make it creamier and also the addition of monosodium glutamate (or MSG) that gives it its umami flavor. American mayo typically tastes tangier than Japanese mayo due to more vinegar.

Neutral oils work best. I recommend grapeseed, canola, safflower or vegetable oil as they’re light and don’t contribute too much to the flavor. I don’t recommend olive oil or coconut oil as they won’t emulsify properly. You also need to be careful to stream in the oil slowly, not dump it in at once, which can cause a split mayo. Here’s more on the different types of cooking oil. How do you store Japanese mayonnaise? Mayonnaise is an emulsion of oil, egg yolk, and vinegar. Oil and water in the yolk area mixture of two liquids that normally can’t be combined. I like to keep a jar of this in the fridge for takeout sushi, hibachi shrimp, air fryer vegetables, and even for when I make frozen burgers in the air fryer! How to store Hibachi Yum Yum Sauce Pour in the remaining vegetable oil, and blend for a final 10 seconds until everything has emulsified and the mixture has turned white and creamy. I have come across other brands of Japanese mayonnaise that are also egg yolk-based like Shirakiku mayonnaise and Sei-agri Egg Japanese mayonnaise, however, Kewpie is more widely available. Kenko mayo is another popular brand of Japanese mayonnaise but differs from Kewpie because it doesn’t include MSG. Japanese Kewpie vs. American Kewpie

Try my homemade mayo if you can’t find it or prefer to make your own! 7 Important Tips Before Making Japanese Mayonnaise Want more Asian inspired recipes? Give my Air Fryer Miso Glazed Chilean Sea Bass a try. I promise it does not disappoint! There’s nothing better than Yum Yum Hibachi SauceCombine the wet ingredients. In a medium bowl, combine kewpie mayonnaise, tomato paste, melted butter, rice vinegar, and water in a medium bowl. Kewpie mayonnaise: the creaminess of the sauce comes from kewpie mayonnaise. It has a slightly sweeter taste than American mayonnaise. Texture– We love the whippy texture of homemade Japanese mayo! It gets even better after an hour or two in the fridge. Now that we know the difference between Japanese and American Kewpie versions, here’s more detail about what ingredienst are in each version:

Add the egg, salt, mirin, dijon mustard, rice wine vinegarand ¼ of the vegetable oilinto the bullet blender cup. Place the lid on tight, then pop on the base and blend for 10 seconds. Japanese Egg Sando (or this one) – Japanese egg salads aren’t Japanese unless you use Kewpie. This is gonna be the best egg salad you’ll ever tasteKewpie mayonnaise is my number one condiment of choice. I love it with fries, I love it on sandwiches, I love it as a dip, I just LOVE it. If you’ve never had Kewpie mayo or you have heard of it but haven’t tried it, you need to. It will change your life, I’m not even kidding. Did you know that there are actually two kinds of Kewpie mayo? There are the ones that are produced in Japan and imported and there are ones that are made right in the United States in California. The main difference between the two formulas is MSG. The American Kewpie mayo instead leans on yeast extract (kind of like nutritional yeast) to add umami. Ingredients: vegetable oil (70%) (rapeseed oil, soybean oil), pasteurised egg yolk (14%), vinegar, salt, flavour enhancer: E621, spices. Contains allergens: soya, eggs, gluten (barley), mustard. There’s a reason Kewpie is used to accentuate Japanese dishes like egg salad, rice bowls, ramen, poke and okonomiyaki. It has a creamier, richer, slightly sweeter flavor with more umami than the jars of Best Foods or Hellmann’s Americans are accustomed to. Kewpie gets that flavor from egg yolks instead of whole eggs and rice vinegar rather than white vinegar. What does Japanese mayo taste like? That irresistible umami flavor is due to a lot of MSG, and gums and fillers help with the perfectly creamy texture. A homemade version will never be exactly like one off the shelf, but just like Hellmann's has its roots in a humble homemade sauce, so does Kewpie.