Japanese Mayo

Japanese Mayo

Japanese mayo, also known as Kewpie mayo, is a popular condiment that adds a creamy and tangy flavor to various dishes.

Experience the exquisite taste of Kewpie mayonnaise in a matter of minutes! Prepare the creamiest and most flavorful homemade mayo effortlessly. Japanese mayonnaise is the perfect choice for any recipe that requires a mayo touch.

The popularity of Japanese mayonnaise extends beyond Japan and has gained recognition worldwide. Its unique flavor profile and versatility make it a sought-after condiment in many kitchens. Whether used as a dipping sauce, a sandwich spread, or a dressing for salads, Japanese mayonnaise adds a delightful flavor to a wide range of dishes.

What is Japanese Mayo?

When discussing Japanese mayonnaise, the name that typically comes to mind is Kewpie Mayonnaise, the most renowned and beloved brand. Kewpie Mayo originated in 1924, thanks to Toichiro Nakashima, who encountered mayonnaise during his visit to the United States. Inspired by its taste, he endeavored to create a mayo that would delight the palates of all Japanese people.

Since then, Kewpie mayonnaise has gained unparalleled popularity and has become synonymous with Japanese mayonnaise itself. It’s distinctive packaging, featuring a squeeze plastic bottle adorned with the iconic Kewpie doll logo and a vibrant red cap, is instantly recognizable by everyone.

Japanese cuisine has a deep-rooted affection for this condiment, as it finds its way into an array of dishes. Whether it’s adorning our sandwiches, savory pancakes, rice bowls, sushi, or salad dressings, and yes, even on pizza, Japanese mayonnaise holds a special place in our hearts.

People are captivated by its subtly tangy, creamy, light, yet umami-laden flavor, which sets it apart. The allure of Kewpie mayo is undeniable, as it perfectly complements a wide range of dishes and adds a delightful touch to every bite.

How to make Japanese Mayonnaise


  • Bullet blender


  • Whole egg – 1 sub with 2 yolks for a more traditional Kewpie (Pasteurise if required)
  • Rice wine vinegar – 1 tbsp
  • Mirin – 1 tbsp
  • 1/2 tsp dashi powder and 1 tbsp dashi stock dissolved in 1 tbsp filtered water, or use fresh dashi stock.
  • Dijon mustard heaped – 1 tsp
  • Salt – 3/4 tsp
  • Vegetable oil – 100ml


Please note: If you are in the US or any other location that requires the pasteurization of raw eggs before use, ensure that you pasteurize the eggs before proceeding with this recipe.

Here’s a step-by-step guide to making Japanese mayonnaise:

  1. In a bullet blender cup, add the following ingredients: 1 egg, 1 tablespoon rice wine vinegar, 1 tablespoon mirin, 1 tablespoon dashi stock, 1 teaspoon Dijon mustard, ¾ teaspoon salt, and 100 ml vegetable oil.
  2. Place the lid tightly on the blender cup and attach it to the base. Blend the ingredients for 10 seconds.
  3. After the initial blend, add an additional 2 quarters (½) of the vegetable oil to the blender cup. Blend again for another 10 seconds.
  4. Finally, pour in the remaining ¼ of the vegetable oil and blend for a final 10 seconds until the mixture emulsifies, turning white and creamy.
Important Tips Before Making Japanese Mayonnaise

Mayonnaise Emulsion: Japanese mayonnaise is an emulsion of oil, egg yolk, and vinegar. Emulsifying these ingredients properly is key to achieving the desired creamy texture and consistency.

Whisking Technique: When combining the egg yolk with other ingredients like Dijon mustard, it's important to whisk them together until they are completely smooth and well combined. This may require some effort, but it ensures a homogeneous mixture.

Slow Ingredient Addition: Emulsification is achieved by slowly adding one ingredient to another while simultaneously mixing rapidly. For Japanese mayonnaise, this typically involves gradually incorporating the oil into the egg yolk mixture while whisking continuously.

Quality of Ingredients: Using high-quality ingredients, such as fresh eggs, good-quality oil, and flavorful vinegar, can greatly enhance the taste of homemade Japanese mayo. Opt for ingredients that suit your preferences and dietary restrictions.

Storage and Shelf Life: Once made, Japanese mayonnaise should be stored in a tightly sealed container and refrigerated. It is recommended to consume it within a few weeks to ensure freshness and optimal flavor.

Pasteurization: If you are in a location that requires pasteurization of raw eggs, ensure that you pasteurize the eggs before using them in the mayonnaise recipe. This step helps reduce the risk of foodborne illnesses.

Experiment with Flavors: Japanese mayo can be customized to suit different tastes by adding additional ingredients like dashi stock, mirin, or other seasonings. Feel free to experiment and adjust the flavors to your liking.

Where to buy Japanese mayonnaise


What is the difference between mayo and Japanese mayo?

Japanese mayo and regular mayo differ in several ways. Japanese mayo uses soybean oil and rice vinegar, which results in a milder taste compared to the sharper taste of distilled vinegar used in regular mayo. Additionally, Japanese mayo is made with egg yolks only, while regular mayo typically includes whole eggs.

Is Japanese mayo healthier than regular?

Japanese mayo and regular mayo have similar nutritional profiles, but Japanese mayo typically uses healthier oils like soybean oil. However, both types of mayo should be consumed in moderation due to their high calorie and fat content. It’s important to consider portion sizes and overall dietary balance.

Do you put Japanese mayo in the fridge?

Yes, Japanese mayo should be stored in the refrigerator after opening to maintain its quality and prevent spoilage. Avoid temperatures below zero degrees Celsius as it can cause separation, while direct sunlight can lead to discoloration. Consume the mayo within one month after opening for optimal freshness.

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