Kewpie Mayonnaise

Description

Kewpie is THE benchmark for mayonnaise in Japan. Not a type of mayonnaise (which, by the way, is called “mayonezu” or simply “mayo” in Japanese), but the name of a brand created at the turn of the 1920s and famous all over the world. Easily recognizable by its red color and the baby on the package, Kewpie mayonnaise is sweeter than French mayonnaise, but also less salty. It does, however, contain large drops of barley vinegar, which gives it a delicious acidity. A well-balanced mayo.

It was Toichiro Nakashima, an official of the Japanese Ministry of Agriculture and Trade, who, inspired by his time in the United States, first introduced mayonnaise to Japan with the intention of “contributing to the improvement of the physique and health of the Japanese. By increasing the amount of egg yolk, he adapted the recipe and launched Kewpie, a reference to the popular dolls created ten years earlier by illustrator Rose O’Neill.

Often imitated, never equaled, Kewpie Mayonnaise quickly became the market leader and one of the most widely used condiments in Japanese cuisine. Nearly 100 years after its creation, its name has become generic and even metonymic. But if this product is no longer in stock with us, you may also like its number one competitor, Kenko Mayonnaise!

Usage:

In Japan, Kewpie Mayonnaise is associated with hot dishes, but in fact it can be eaten with all kinds of things. Great with chicken, either fried or cold in a sandwich, it also goes well with eggs, chips and appetizers. Mixed with tuna, it makes a perfect filling for onigiri.

Storage:

500 ml plastic tube. Store in a cool, dry place, away from light and cool after opening.

Ingredients:

Soybean oil, egg yolk, barley vinegar, salt, sugar, powdered mustard, flavor enhancer (E621), spices.

Shelf life:

12 months minimum