Kewpie Mayo Japanese Mayonnaise 450g
Product Description
Kewpie Mayonnaise is Japan’s iconic mayo since 1925, prized for its rich, savory depth from extra egg yolks and a specially developed, aromatic vinegar that elevates everyday dishes.
The convenient double cap lets you switch between a fine nozzle for precise lines and a star tip for decorative finishes—ideal for drizzling on salads or okonomiyaki, or adding richness when sautéing in place of oil.
Key Features
- Rich umami from extra egg yolks
- Proprietary vinegar for balanced flavor
- Dual-use cap: fine nozzle and star tip
- Smooth, creamy texture for easy drizzling
- Versatile for salads, okonomiyaki, and stir-fries
Product Specification
- Ingredients: Vegetable oil, egg yolk, brewed vinegar, salt, spices, seasoning (amino acids), spice extract
- Allergens: Egg, Soy, Apple
- Nutrition (per 15 g): Energy 100 kcal; Protein 0.4 g; Fat 11.2 g; Carbohydrate 0.1 g; Salt equivalent 0.3 g
- Unopened shelf life: 13 months from manufacture (room temperature)
- After opening: Refrigerate 1–10°C; consume within 1 month; avoid below 0°C
- Cap: Dual cap (fine nozzle; star tip)
- Manufacturer: Kewpie Co., Ltd.
Since 1925, Kewpie Mayonnaise (キユーピー マヨネーズ) has been Japan’s original mayonnaise—first enjoyed with canned seafood and later embraced for fresh salads as tastes evolved. The adoption of the easy-squeeze poly bottle in 1958 helped it become a household staple.
Today, it’s used not only for salads and okonomiyaki but also in cooking, where it can replace oil to add rich depth to stir-fries and more. Annual production of the 500 g product is about 40,000 tons, representing roughly 20% of Japan’s total mayonnaise output across home and foodservice.
History
- Japan’s original mayonnaise, established 1925
- Iconic squeeze poly bottle since 1958
- Versatile: topping, dressing, and cooking ingredient
- Adds rich flavor when used in place of oil
- Approx. 40,000 tons/year production for the 500 g product
- About 20% of national mayonnaise production
