Facts About Japanese Kewpie Mayonnaise

1. Flavor

When you taste Japanese Kewpie Mayonnaise, you will realize that it is yummy and tangier when compared to American Mayonnaise. Additionally, Japanese mayonnaise is creamy and has a thick texture. 

It contains a stronger egg flavor than American mayonnaise. This is because only egg yolks are used during preparation, unlike American mayonnaise, where the whole egg is incorporated.

Finally, during the preparation of the Japanese kewpie mayonnaise, a distilled vinegar is not used; instead, rice vinegar or apple cider vinegar is used.

2. What it can be served with

At home, when cooking, you can use Japanese kewpie mayonnaise in your kitchen. One can use it just like the normal mayonnaise on sandwiches or even chicken salads and a dip for fries.

This sauce is adaptable; it can be used in many ways, such as meat marinades or even on breakfast bagels using smoked salmon. Always ensure you use it moderately because it packs a stronger punch of sweetness and salty qualities than normal mayonnaise. 

3. Things to consider before preparing Japanese kewpie mayonnaise

If you want your Japanese kewpie mayonnaise to have good emulsification, you have to avoid the use of old oil and also virgin oil. 

Always ensure your egg yolk is at room temperature before using it. Failure to, cold yolks will separate the molecules making them less suitable for blending.

Make a mustard sauce as it will add the taste and act as a stabilizer to the emulsion. It is advisable to use fresh eggs to avoid cases of salmonella infections. 

Finally, consider using a blender when making the sauce because molecule size is crucial in generating great mayonnaise.

4. Ingredients

For you to make a Japanese kewpie mayonnaise, you will require the following main ingredients:

• Vegetable oil
• Salt
• Spice
• Distilled rice vinegar
• Monosodium glutamate
• Egg yolk

Calculate from the above ingredients to make the vinegar ratio roughly 10% of the Japanese mayonnaise.

5. How to Make a Delectably Creamy Japanese kewpie Mayonnaise

When preparing the Japanese kewpie mayonnaise, it will likely separate because it lacks that cohesiveness.

This can be avoided by adhering to the following instructions:

• Ascertain that the ingredients to be used are at room temperature.
• Oil should be added to the ingredients in small bits. 
• Use an electric blender; if not, mix every minute you add oil. 
• To have a pleasant and mellow flavor, use mustard and lemon juice.

6. Places you can get Japanese kewpie mayonnaise

Japanese kewpie mayonnaise has gained popularity globally; It is widely available in supermarkets worldwide and also in Japanese grocery stores around you.

Don’t be stressed when you cannot find a bottle near you to make your own; the recipe is simple to follow.

7. Origin of Japanese kewpie mayonnaise

Whenever the word Japanese mayonnaise is mentioned, it refers to the Kewpie Mayonnaise. It comes in a soft transparent plastic container and a red squeeze lid. 

Toichiro Nakashima is the founder of Kewpie mayonnaise; in 1924, he visited the United States and discovered mayonnaise.

When he returned to Japan, he came with the idea and the intention of starting his mayonnaise. He wanted to own a mayonnaise that was nutritional and appetizing to everybody.

They utilized two times as much egg yolks as imported mayonnaise at that time. This is because the founder had long intended to develop healthy and high-quality mayonnaise after discovering it in the United States. 

8. Chef’s favorite

Many chefs around the globe are likewise enamored with Japanese kewpie mayonnaise, which is because it is much creamier and richer than normal mayonnaise. Additionally, it can be used as a solo condiment for the sake of flavor.

From the above statement, you can figure out why Kewpie is frequently used as a dip for chicken Karaage. The mayonnaise is blended with other spices like chili powder to create a unique sauce.

9. Difference between Japanese Kewpie and American Mayonnaise

The difference between them comes up due to the ingredients that are used during the preparation. Preparing the American mayonnaise, whole eggs, white wine, oil, lemon juice, salt, and sugar are the commonly used ingredients.

The preparation of the Japanese kewpie mayonnaise ingredients used are; salt, MSG, natural spices, egg yolks, oil, vinegar, and flavorings. Bright, fruity, and eggy are the dominant flavors.

10. The bottle

Japanese Kewpie Mayonnaise comes in a unique plastic bottle with an aluminum tip that helps keep oxygen out. The bottle is made up of multiple layers of material that prevent oxygen from invading. 

The air end is replaced with nitrogen in the bottle, and the flavor is preserved even after the initial squeeze.

Look into most Japanese pantries these days and you’ll find a bottle of this classic mayo.