Kewpie Mayonnaise is THE mayonnaise of Japan. First made in 1925, Kewpie has a smoother, richer, creamier flavour due to its exclusive use of egg yolks and a mix of apple and malt vinegars. It's made with rice vinegar rather than distilled vinegar.
Its popularity in Japan really can't be overestimated.
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Squeeze it on top of yakisoba, okonomiyaki and takoyaki. Use it in sushi, as a dipping sauce for kara-age and a replacement for butter or oil when frying vegetables, meat and seafood.
Vegetable oil, (Soy bean oil and rapeseed oil), egg yolk, vinegar, salt, flavour enhancer E621, spices (contains mustard)
Product of Japan
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