Everything You Need to Know About Fan-Favorite Kewpie Mayo | Jackson Progress-Argus Parade Partner Content

Kewpie mayo was launched in 1925 and has been famous in Japan for decades, but it took a while for the condiment to make its way to the U.S. For years, discerning chefs and in-the-know foodies have waxed poetic about Kewpie mayo, citing its superior status. And way back in 2021, social media star Emily Mariko used Kewpie mayo in her super viral salmon rice bowl, which introduced the condiment to an even wider audience. Today, you can even find it at Costco. As more and more Americans learn about the Japanese condiment you might be wondering what makes it so good

To get the scoop, we spoke to food experts and chefs about what Kewpie Mayo is, why they love it, what it’s typically used for—and much more. Keep reading for everything you need to know about the silky sauce with big umami energy.

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“Kewpie Mayo is a Japanese brand of mayonnaise known for its unique flavor profile,” explains the founder and CEO of Umamicart, Andrea Xu. “While American mayonnaise uses the whole egg, Kewpie mayo uses only the yolks; this results in a sweet and umami flavor profile with a smooth, creamy texture.”

Chef Tony Mai of Gekkō in Miami adds that regular mayo uses white vinegar and Kewpie mayo only uses rice vinegar, which also helps create its bolder taste. 

Even if you’ve never seen it, that won’t be the case for long. Chef Tetsuya Okuda of Momoya SoHo in New York City says it’s gained so much popularity lately that there are TV shows produced by the company Kewpie “Sanpun” (Kewpie 3-minute cooking) and celebrities that have a mayonnaise addiction in Japan, like Mayo-La. “Kewpie Mayo is also known for its distinctive squeezable bottle and cute logo,” he adds. While the soft, squeezable bottles make it easier to get all the good stuff out—the main purpose for the packaging is to prevent oxidation, according to kewpie.com. 

“I love to use kewpie in rice bowls and also as a dip for my French fries,” shares Xu, who also makes spicy mentaiko spaghetti with it. “All you need is spaghetti, mentaiko, a couple of tablespoons of Kewpie, salt and soy sauce to taste. Mix the mentaiko with kewpie and soy sauce and add it to your al dente pasta, then crumble some seaweed on top and you just made the most delicious, umami-filled pasta.”

Chef Okuda reaches for Kewpie for all types of salad applications (like tuna salad, potato salad and shrimp salad) and uses it to top traditional okonomiyaki (savory Japanese pancakes). He also uses it as a spicy or wasabi mayo base for a tamago sando (a Japanese egg salad sandwich). The best part about this 10-minute egg salad hack is that it involves no boiling. The egg filling is heated in the microwave and then mixed with Kewpie mayo. (Learn how to make it here.)

Chef Ed Cotton of Jack & Charlie’s No. 118 is another self-proclaimed Kewpie fanatic who likes using it in dressings that call for mayonnaise or anything else that calls for mayo. “It gives a lift in the flavor,” he shares. One of his go-to dishes is mixing Kewpie with parmesan cheese and creating a spread for the outside of a grilled cheese sandwich. But that’s not all. “We have a caramelized onion dip with Kewpie on the menu with homemade potato chips that people seem to enjoy very much.”

While some would argue yes, Okuda says the rest of the ingredients are similar to regular mayo. For a lighter Kewpie, he suggests looking for an eggless option, like the vegan, plant-based, gluten-free version they sell on kewpieshop.com and on Amazon. 

The nutritional numbers back up Okuda’s contention as well. Vegan Kewpie has 90 calories per tablespoon, which is the same as the same amount as Hellman’s. Regular Kewpie contains 100 calories per tablespoon. The sodium levels of Kewpie and Hellman’s are also similar. Duke’s mayo has 100 calories per tablespoon and 70 mg of sodium, which is a bit less than Kewpie or Hellman’s. The upshot? The nutritional stats of Kewpie and American mayos are pretty similar.

In addition to the vegan alternative, Okuda says there is a mustard version, a smoked version and other flavored Kewpie options. Cotton has seen a chili mayo before but tends to stick to the original Kewpie. For the full array of Kewpie mayo options, you can explore the Kewpie website, which lists all the products that are available around the world. 

Cotton points out you can also find the Kewpie at H Mart or Japanese markets. “It’s more mainstream these days than years ago,” he says. “No real scavenger hunts for this mayo anymore—I have even seen it in Target!”