Kewpie Mayonnaise
Kewpie mayonnaise is a Japanese-style mayonnaise made with only egg yolks (not whole eggs), rice vinegar or apple vinegar, and a blend of seasonings that usually includes MSG. It's richer, tangier, and slightly sweeter than American mayonnaise, with a noticeably smoother, almost silky texture. It's sold in a distinctive squeeze bottle with a red cap and a baby (kewpie doll) logo, and it's the standard mayo used across Japanese cooking, from okonomiyaki to sushi rolls.
Varieties
The standard red-cap Kewpie is the original; a green-cap 'Kewpie Half' version has about half the fat and calories with a slightly less rich texture. There's also a wasabi-flavored Kewpie mayo sold mainly in Japan.
Buying tips
Look for the squeeze bottle with the red cap for the original version; a version with a green cap is a lower-fat 'calorie half' formulation. Check the ingredient list if avoiding MSG, since it's a standard component in the classic recipe (an MSG-free version exists but is less common outside Japan).
Substitutes
Regular mayonnaise + rice vinegar + sugar — 1 cup mayo + 1 tsp rice vinegar + 1/2 tsp sugar
Whisk together to mimic the tang and slight sweetness; closest homemade approximation for cooking or sauces.
Homemade egg-yolk-only mayonnaise — 1:1
Made with just yolks, oil, rice vinegar, and a pinch of MSG or sugar; richer texture than store-bought regular mayo and closer to the real thing.
Japanese-style mayo from another brand (e.g. Ajinomoto) — 1:1
Nearly identical formulation and texture; the safest swap if Kewpie specifically isn't available.
Regular American mayonnaise — 1:1
Works in a pinch but tastes flatter and more acidic, since it's made with whole eggs and lacks the added sweetness and umami seasoning.
Storage
Once opened, keep refrigerated and use within about 2 months for best flavor, even though the bottle's design and vacuum-sealed cap help it last longer than typical squeeze condiments. Keep the nozzle wiped clean to prevent crusting.
How to use
Squeeze over okonomiyaki, takoyaki, and yakisoba in the classic crosshatch pattern; mix into spicy mayo for sushi rolls with sriracha or chili oil; use as a dip for karaage (Japanese fried chicken) and tempura; whisk into potato salad or egg salad for a richer, tangier version than standard mayo gives.
What it pairs with
Pairs well with tonkatsu sauce and okonomiyaki sauce (their sweetness balances the mayo's tang), with soy sauce and rice vinegar in dressings, and with chili oil or sriracha for spicy mayo blends.
Nutrition
Similar in calories and fat to regular mayonnaise, since both are oil-based emulsions, but Kewpie contains more cholesterol per serving because it's made with egg yolks only rather than whole eggs.
FAQ
Why does Kewpie mayonnaise taste different from regular mayonnaise?
It's made with egg yolks only instead of whole eggs, uses rice or apple vinegar instead of distilled vinegar, and includes a small amount of MSG and sugar, giving it a richer texture and a rounder, umami-forward flavor.
Does Kewpie mayonnaise need to be refrigerated?
Yes, after opening. Like other egg-based mayonnaises it should be kept cold and used within a couple of months once the seal is broken.
Can Kewpie mayonnaise be used in place of regular mayo in any recipe?
Generally yes, since both are oil-based emulsions with similar consistency, but expect a tangier, slightly sweeter result, which works especially well in Asian-inspired dressings and dips.
Why does Kewpie mayo come in a squeezable bottle instead of a jar?
The soft bottle with a star-shaped nozzle lets it be piped in decorative lines and patterns, which is part of the standard presentation for dishes like okonomiyaki and takoyaki.
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