Some of the above substitutes don’t match the flavour profile of Kewpie mayo, mainly because Kewpie mayo is so unique. Fortunately, there is hardly any risk of food poisoning from Japanese mayo due to its high acidity (low pH) level. This high acidity kills Salmonella and other bacterias that can cause food poisoning from eating eggs. However, since we are using raw eggs, there is still a possibility of food poisoning if it is not made properly. Both Kewpie mayo and regular mayo use typically neutral oil in their recipes but use that oil differently to create different textures. Other Japanese Mayo– Kewpie Mayo is often called Japanese mayo, but it is only one specific brand. Most Japanese mayos (such as Kenko mayo) are made using only egg yolks so they can give a similar texture and flavour. Kewpie mayo is a specific type of branded mayo manufactured in Japan since 1924. While it has become more popular in other countries, Kewpie mayo can be hard to find and is usually one of the more expensive condiments.

As more people strive to be healthier on a budget, mayonnaise brands have come up with lighter, diet-friendly options to their classic mayonnaise. For instance, regular mayo usually includes plain white vinegar and sugar to provide the usual sweetness of mayo. In Kewpie mayo, this sweet flavour comes from rice vinegar.Use an electric blender or food processor if possible. If you don’t have them, every time you add oil, whisk well before you add more oil.

Kewpie Mayo is made using only egg yolks, resulting in a very creamy and slightly sweet mayo. The addition of other ingredients such as rice vinegar, MSG and sea salt gives Kewpie Mayo an umami flavour which can instantly boost any dish’s taste. Egg yolks store not only all of the egg’s protein but also most of the fat. In mayonnaise that includes fewer calories, more egg whites instead of egg yolks are used. However, less egg is used overall and is mainly replaced with water. I wanted to make my Japanese mayo as close as possible to Kewpie Mayonnaise as I could. Basically they use: vegetable oil, egg yolk, distilled/rice vinegar, salt, spice/seasoning (amino acid), and spice extract. From that list I worked out the amount of each ingredients to make the vinegar ratio about 10% of the Japanese mayo. Tips To Make Deliciously Creamy MayoThe biggest challenge of making your own Kewpie mayo is finding MSG. But since scientists have debunked the dangerous health myths surrounding MSG, it has become much easier to find in your everyday supermarket. You can use it as a spread for sandwiches, as a dipping sauce for a vegetable plate, French fries or other fried foods such as tonkatsu, or as a salad dressing for coleslaw and crunchy greens like romaine lettuce. Sugar: Plain old granulated white sugar! Start with 1 teaspoon and work your way up from there – half a teaspoon at a time – for more sweetness. Japanese mayonnaise is a unique type of mayo that features a more prominent, richer egg flavour and a subdued tanginess with less acidity. Japanese mayonnaise differs from American mayonnaise because it utilises only the yolk of the egg instead of the whole egg. The most popular brand of Japanese mayonnaise is Kewpie Mayo. Nowadays it is very common to find this at nearly every supermarket. You can even buy variations of Japanese Kewpie Mayonnaise nowadays, such as wasabi mayo, half-fat mayo, and spicy mayo. Usually, Japanese mayonnaise is not spicy at all, so these new flavour variations are great for people who love spice. Kewpie Mayo & Homemade Japaneses Mayo What is Japanese Mayo Used For?

Dashi powder:I’m using 1/4 teaspoon to add umami to the mayo but you are free to add more if you’d like it to be more funky. Don’t go overboard though! I suggest only adding a few more granules at a time since dashi powder is quite flavorful. Eggs: While regular mayonnaise uses the entire egg, only the yolk is used for Kewpie mayo. You are going to need two for this recipe. Generally, most commercial Japanese mayonnaise have a vinegar to total amount ratio of about 8.7% to 10%. If the ratio is significantly lower, there is a risk of food poisoning. So let’s be careful! Remember, mayonnaise made correctly with the proper balance of vinegar can kill bacteria in the eggs from the high acidity level. Make sure you use about 10% vinegar to the total amount of mayonnaise you are making. Reference : Ph control to make risk free homemade mayonnaise (In Japanese). Ingredients Required To Make Japanese Mayo Making sure all the ingredients are left at room temperature. Lower temperatures of the ingredients will make them separate easily. Mix the ingredients. Put all the ingredients in a bowl and mix well, until the dashi and sugar have dissolved. If the texture of the mayo is a little too thin, whisk it for a minute or so using a food processor, hand mixer, or hand whisk.Japanese mayo (kewpie mayo) is made using only the yolk part of the eggs, oil, vinegar, salt, MSG, and a mix of natural spices and flavorings. The taste is assertively bright, fruity, tangy, and eggy.

You will have a lot of spare egg whites when you make Kewpie mayo at home, but they don’t have to be wasted! You can try making pancakes, a fluffy omelette, or even meringues. Other Substitutes for Kewpie Mayo In Japan, Kewpie Mayo is much more preferred over regular mayo, pairing better with almost every Japanese recipe. It can be used as a sauce, a spread, or simply to add more moisture to a rice dish. The possibilities are endless! Regular mayonnaise is made using whole eggs, oil, vinegar (distilled, white wine, or champagne), lemon juice, salt, and sugar. The color is off white and it has a mild tangy and sweet taste. Bottle it. Transfer the Japanese mayo to a glass jar or any other storage container, and refrigerate it.For most people, regular mayonnaise may be the only mayonnaise that they have ever tasted or used in cooking. It is easily accessible with so many different brands available to try, each with their own secret recipes. As you would expect, this leads to a much more watered-down egg flavour, which is quite removed from Kewpie mayo. But, if you add some rice vinegar, it will resemble Kewpie mayo without added calories. When people refer to Japanese mayo they are talking about one specific brand of mayonnaise – Kewpie Mayo. The mayonnaise is sold in a soft clear plastic bottle with a red squeeze cap and has a kewpie doll as a logo. If you have never shopped at an Asian store or been to an authentic Japanese restaurant, then you may have never come across Kewpie Mayo before. But that doesn’t mean you have to miss out on one of Japan’s most popular condiments.