Kewpie Mayonnaise

キューピーマヨネーズ

Used in 3 recipes

What is it?

Richer, tangier Japanese mayo made with egg yolks and rice vinegar.

Culinary role

Okonomiyaki, katsu sandwiches, and creamy dipping sauces.

Buying guide

Kewpie mayonnaise is Japan's default mayo — richer, tangier, and egg-yolk forward compared to American versions, with rice vinegar and MSG contributing to the signature umami tang. It appears in Yor's macaroni gratin, okonomiyaki-style dishes, and dipping sauces across anime comfort food recipes.

The classic red-capped squeeze bottle in a soft pouch is what you want; blue-capped "KEWPIE Half" is lower fat. Check the label for "Made in Japan" if authenticity matters — domestic US-produced Kewpie exists and is good, but Japanese-import has a cult following among home cooks recreating anime meals.

Refrigerate after opening and use within two months. Kewpie separates less in hot dishes than many Western mayos, which helps gratin and baked pasta. For katsu sandwiches, thin Kewpie with a little milk or lemon for spreadability.

Budget pick: US-made Kewpie from Costco or mainstream grocers.
Premium pick: Japanese-import squeeze bottle from Nijiya or Mitsuwa.