A. Kewpie mayonnaise is captivating stomach of people not only in japan but also all over the world but what’s making it so special and different from other mayo out there ?Two reasons, ingredients and container.
In Kewpie mayo, only egg yolk is used while whole egg is used in western mayo. This creates its richness. Left over egg white ? They sell it to fish cake makers who need egg white only.
They brew special vinegar designed specifically for their mayo using apple and malt by themselves. I’ve never tasted their vinegar by itself but looking at the ingredients, I can guess it has rich deep sourness compared to let’s say Heinz for example which has sharp clear sourness. This add Kewpie mayonnaise its signature sourness.
Flavor of mayo drastically drops when it’s exposed to air. Kewpie mayo comes in a tube, looks like a huge fat toothpaste, made with special three layered plastic to keep out air as much as possible. This helps mayo to stay fresh and flavorful.
One more thing about the lid. If you take the whole red part off, there is star shaped nozzle and if you flip the too part up, there is thin nozzle. You can use the star shaped one when you want to use large amount, and thin one when you want to use just a little or for decoration just like I always do in my Okonomiyaki class (presentation matters !). There is a Japanese word “Kodawari” meaning relentless pursuit for perfection and their Kodawari is making Kewpie mayo not just mayo but Kewpie mayo !
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Hi ! I'm Yoshimi, the owner of TOKYO KITCHEN !