Is Japanese mayo just popular because it’s Japanese? No, but I understand your skepticism.
If I were to ask you “Which country loves mayo the most?” you’d probably say America, Germany or some Slavic country, right? I feel you’d be correct, and yet there’s one country that unexpectedly likes mayo more than they’d let you know, Japan.
If you’ve come to Japan, you might have noticed that shredded cabbage and mayonnaise are added to everything. Weird when you think about the fact that mayonnaise isn’t traditionally Japanese nor are they particularly known to love mayo… At least not more than anyone else, so what makes it special?
Japanese Kewpie mayo, an iconic squeeze bottle
When it comes to Japanese mayo producers, there are many players such as Ajinomoto, Sokensha and Kenko. But Kewpie stands above all others in Japan. Much like how Hellmann’s or Heinz are synonymous for mayo and ketchup respectively in America.
The reason is, Kewpie is the original Japanese mayo dating all the way back in 1925. During his internship for the Ministry of Agriculture and Commerce in America, Toichiro Nakamura observed and crafted what is now the uniquely Japanese formulation of mayonnaise.
Being thicker in consistency and richer in flavor than what we consider regular mayo, it quickly became a mainstay of modern Japanese cuisine.
We’ll be focusing on Kewpie because it’s the original and best-selling brand both in Japan and internationally.
How to use Japanese mayo
“Ok ok, it’s delicious, we get it. Where should I use it?” Everywhere really. Japanese people put Kewpie mayo on everything like it’s a Frank’s Red Hot commercial except they use it more like Ranch.
You’ll find mayo sprinkled over dishes from okonomiyaki to salads or even as a dipping sauce for various fried foods and raw vegetables. Give it a taste and let your imagination take you places. Nobody’s gonna judge you for your unusual concoctions. Well, probably not anyway.
But what makes Japanese mayo different?
Kewpie Japanese mayo ingredients have 3 key differences from regular American mayonnaise:
- Egg yolks
- Vinegar
- MSG
Yolks only
Japanese mayo uses only yolks as the base for their mayo as opposed to whole eggs. This makes the mixture a deeper yellow color and gives it a richer texture. You’ll notice it immediately when you squeeze it out of the bottle, the texture is thicker than what you’re used to with Hellmann’s or Duke’s.
Not just any vinegar
One major difference between Japanese mayo and regular mayo is that the former is generally made with rice vinegar (though some use apple cider vinegar) which adds a depth of flavor you can’t achieve with conventional distilled vinegar.
On a small tangent, mayonnaise made with lemons instead of white vinegar is also amazing. If you’re a cooking enthusiast, it’s something to test out with other recipes.
Monosodium glutamate, powdered yum.
Japanese mayo is shelf stable thanks to the addition of MSG. In fact a bottle of Kewpie can last 12 months on the shelf if you haven’t opened it.
This is 90% of why Japanese mayo has a cult following. Other styles of mayo do not have MSG therefore they don’t end up as tasty. You’ll notice Japanese mayo is often used to add flavor to a dish whilst American mayo tends to be used to add texture and moisture.
Some of you will recoil at the mention of MSG even though its concerns have been addressed over the years. Not to worry, there’s an MSG-free formulation if you insist. Just know it’s not quite the same.
Where can I get it?
Sticking to Kewpie mayonnaise as the one to get, pull up Google Maps and look for your closest Asian grocery store. You knew this, but I’m telling you in case you hadn’t thought of it. If you have a Japanese supermarket or a Korean one in your area, you’re in luck. If not you can try your luck with a Chinese or Vietnamese market. Amazon, Target or MTC Kitchen have you covered for online shopping.
N.B. Kewpie mayo made in California does not contain MSG
Though it’s quite good in its own right and is also shelf-stable, the American version of Kewpie doesn’t have MSG and has mustard powder mixed in which makes its flavor a bit different from the original recipe due to ingredient availability and regional preferences. Kewpie doesn’t hide this fact, the bottles have different packaging so you won’t buy the wrong one by accident.
I can’t get it here. Can you make japanese mayo yourself?
Of course! If you can’t obtain the classic red cap bottle where you are, you could always make it yourself at home. There are quite a few but here’s a simple recipe for Japanese mayo.
Go check out her page for detailed instructions but here’s a quick summary for you lazy folks.
Ingredients:
- 1 egg yolk
- 1 tbsp of rice vinegar
- 1 tbsp of lemon juice
- 1/2 tbsp of dijon mustard
- 1 tbsp of sugar
- 1/4 tsp of salt
- 1/2 cup of vegetable oil
Directions:
Multiply the numbers to your desired portion size, combine everything together, then mix & blitz it in a blender. You can do it by hand with a whisk and bowl but it’s quite an effort. I recommend making a larger portion and blitzing it for storage rather than trying to save on washing dishes.
Be aware, Chopstick Chronicles tells you to partially poach the egg if it’s unpasteurized. I’ve never done that for any mayonnaise. Choose your own risk levels, you should be aware of the risks by now.
Oh are the directions a bit short? Yes. That’s why I linked the video. I figure those of you that want detailed instructions would also like a visual. If I’m wrong, let me know. I’ll do it differently next time.
For what it’s worth
It won’t be the same, it can’t be the same if you make it yourself. But it’ll be pretty damn good. In fact, I argue it’s better despite not being a classic. Maybe it’s just the satisfaction from making it myself, who knows?
Try it out, it’s slightly more than free to make your own mayo. Plus I think it’s nice to have signature variations when cooking to make things unique to you. This would be an easy personalization.
Fun facts
- Kewpie mayo uses exactly 4 egg yolks in every bottle.
- Toichiro Nakashima created the Kewpie formula in the hopes it would improve the physique of Japanese people.
- Kewpie recycles 28,000 tons of eggshells a year for use in calcium-fortified foods and fertilizers.
- The gooey eggshell membrane left behind by Kewpie’s production is used in cosmetics and food.
- The Kewpie corporation also manufactures cosmetics and pharmaceuticals.
- The unused egg whites are used in sweets, Kamaboko and ham.
- The average Japanese eats 320 eggs a year.
Here’s a challenge for you, try to incorporate one of these obscure details into a casual conversation without being a dork about it. Can you do it? Let me know in the comments how it went.
FAQ
What is different about Japanese mayo?
Japanese mayo uses egg yolks, oil, rice wine vinegar and msg as opposed to regular mayo which uses whole eggs, oil and distilled vinegar
Is Japanese mayo healthier than regular mayo?
Japanese style mayonnaise has a higher nutritional density compared to traditional mayo due to it using exclusively egg yolks however the higher amount of dietary cholesterol is debated by
How long does Japanese mayo last?
An unopened bottle of kewpie will last you 12 months. An opened bottle is harder to gauge due to your storage conditions but it can be kept on the shelf thanks to the msg content.
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