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What is Japanese Style Mayonnaise?
Mayonnaise is a creamy condiment that’s loved all over the world. Its history is pretty interesting, spanning continents. It’s thought to have originated in Menorca, Spain, but it’s now a staple in refrigerators across the globe.
The Japanese mayonnaise first became commercially available in 1925. The company that introduced it would later evolve into Kewpie, which is now a household name and a major mayonnaise manufacturer in Japan. But what makes Japanese mayonnaise so special, making it a favorite not only in its home country but increasingly around the world?
The secret lies in its unique composition. Japanese mayonnaise distinguishes itself through three key characteristics:
- Often Egg Yolks Only: Unlike other versions that use whole eggs, many Japanese manufacturers make exclusively with egg yolks which gives it a richer, creamier flavor.
- Rice Vinegar Base: The use of rice vinegar, as opposed to distilled vinegar.
- Umami Boost: The addition of flavor enhancers, often MSG, amplifies the savory notes, creating a more pronounced umami taste.
These elements combine to create a mayonnaise that’s tangy yet sweet, rich yet balanced—a condiment that elevates everything from egg sandwiches to potato salads, and even finds its way into uniquely Japanese dishes like okonomiyaki and takoyaki.
Truth: Relationship Between Japanese Mayonnaise and MSG
Let’s talk about a somewhat controversial ingredient: MSG (monosodium glutamate).
Before we get into the Japanese mayonnaise recipe, I want to clarify a few things. I’m neither a supporter nor an opponent of MSG. While I don’t use it in my cooking, I respect that it’s a personal choice for many home cooks. At the end of the day, isn’t the joy of cooking about creating flavors that delight your taste buds?
Today, I’m recreating the much-loved Japanese mayonnaise, specifically the iconic Kewpie mayo. This recipe marks a first for me – I’ve included a small amount of MSG. Why? It’s just not possible to get the real Kewpie mayo taste without it.
Just so you know, the Kewpie mayo label lists “seasoning (amino acid)” as an ingredient, which is basically just another vague way to say MSG.
If you’re not comfortable using MSG, don’t worry. I’ve also made a version without it. While it doesn’t exactly mimic the Kewpie flavor profile, it’s delicious in its own right. This recipe is all about options and finding what works best for you.
Key Ingredients & Substitution Ideas
- Egg yolks: Be sure to use pasteurized eggs, as they will not be heated. Ideally, use a yolk separator rather than the shells to separate, this further prevents contamination.
- Japanese mustard & smooth Dijon mustard: I have tried many different mustard combinations and I found these two to be very well balanced. Japanese mustard provides a sharp, clean heat, while Dijon adds depth and tang.
- Rapeseed oil: Any tasteless, odorless cooking oil will do, but I have found rapeseed oil to be a particularly good match. Kewpie uses a blend of rapeseed oil, soybean oil, and other vegetable oils as ingredients.
- Rice vinegar & apple cider vinegar: It is often thought to be made from rice vinegar alone, but Kewpie uses a blend of rice vinegar and other Japanese vinegar mixed with Western-style vinegar. I blended rice vinegar (mild and slightly sweet) with apple cider vinegar (adds complexity and a subtle fruity note).
- Ajinomoto (MSG) (optional): As we discussed earlier, it is not possible to completely recreate the taste of Kewpie without some MSG. However, if you don’t want to use it, you can simply leave it out and still make a good mayonnaise. However, please note in advance that the taste will be slightly different from Kewpie’s without MSG.
- Other ingredients: Salt, lemon juice, white pepper, sugar.
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Jump to Full Recipe MeasurementsVisual Walkthrough & Tips
Here are my step-by-step instructions for how to make Japanese-style mayonnaise at home. For ingredient quantities and simplified instructions, scroll down for the Printable Recipe Card below.
This section aims to provide a comprehensive overview of the cooking steps and techniques with visuals. It also includes more in-depth tips and tricks and explains why I do what I do.
Whisk the egg yolks and mustard firmly until well combined. This initial mixing helps create a stable base for your mayonnaise.
Begin adding oil by slowly drizzling a few drops along the edge of the bowl while whisking continuously.
An emulsion is created by combining two ingredients that wouldn’t usually wouldn’t mix. In this case, it’s the oil and the egg yolk. By slowly adding the oil while whisking, the eggs and oil bond together, creating a thick and stable mixture.
It’s crucial to add the oil gradually and along the bowl’s wall. Adding too much oil at once or pouring it directly into the center can cause the mixture to split, resulting in a broken mayonnaise. Broken means that the egg and oil can’t bond together, and once too much oil is added, no amount of mixing will fix it. (See FAQ for tips on how to save broken mayonnaise.)
As the mixture starts to come together, continue adding oil in small increments while whisking. Repeat this process until you’ve used half of the oil.
Once you’ve added half the oil and achieved a thick, stable consistency, mix the apple cider vinegar and rice vinegar in a small bowl. Gradually add half of this vinegar mixture along the walls of the bowl, whisking in the same manner as you did with the oil. The vinegar adds tanginess and helps stabilize the emulsion.
After incorporating half the vinegar, continue whisking and gradually add the remaining oil, following the same technique as before. When all the oil is incorporated, add the remaining vinegar mixture in the same way and whisk until fully combined.
Add salt, sugar, white pepper, MSG (if using), and lemon juice.
If accessible, finish the mayonnaise with an electric whisk or immersion blender. Blend until the mayonnaise is smooth, fluffy, and pale.
The blending process helps stabilize the emulsion further and incorporates the seasonings evenly. Store the mayonnaise in a sealed container in the refrigerator for 1 hour to allow it to thicken fully.
Jump to Full Recipe MeasurementsHow to Store
It can be fun to make your own mayonnaise, but it’s important to understand how to handle it. Unlike the stuff you buy in the store, homemade mayonnaise requires a bit more care and attention.
If you want your homemade mayonnaise to have the best taste and texture it can, it’s best to eat it within a few days. Because it doesn’t contain stabilizers, homemade mayonnaise is more likely to separate than shop-bought mayo. It’s also not pasteurized like shop-bought mayo, so it’s more likely to spoil quicker.
With proper storage, you can extend its life up to a week. Here are some tips to keep your creation fresh:
- Use a clean, airtight container.
- Store in the refrigerator, but avoid placing it directly in the path of cold air currents.
- Always use clean utensils when scooping out the mayonnaise.
Be vigilant about the condition of your homemade mayonnaise. If you notice any of the following, it’s time to discard it:
- Oil separation
- Oil floating on the surface or turning yellow
- Any signs of mold
- Strange or unpleasant smell
Important: Is It Worth Making At Home?
After experimenting with a copycat recipe for Japanese-style mayonnaise, I’ve found myself pondering a crucial question: Is it really necessary to make mayonnaise at home?
First, if you’re looking to avoid MSG, this homemade recipe (excluding MSG) is an excellent option for creating Japanese-style mayonnaise. It allows you to control the ingredients and tailor the flavor to your preferences, not to mention avoiding excess chemicals and preservatives.
However, if MSG and preservatives aren’t a concern for you, I’ll be dead honest – commercially available Kewpie mayonnaise is a perfectly fine choice. You might wonder why I’m saying this after sharing a recipe, but I believe in transparency.
- Shelf Life: Homemade mayonnaise has a significantly shorter shelf life compared to commercial versions. If you don’t use Japanese-style mayonnaise frequently, making it at home may not be the most efficient option.
- Recipe Limitations: While this is a good copycat recipe, it’s important to remember that it’s still an imitation of the original.
- Convenience vs. Quality: Unlike other copycat recipes I’ve made (such as Saizeriya’s Milano Doria, Lawson’s Baschee, and Ootoya’s Vinegar Chicken), which can be almost impossible to find outside of Japan (and taste even better than the originals!), Kewpie Mayonnaise is relatively easy to find in well-stocked Asian supermarkets and online, and the flavor is consistently great which explains why it has such a solid fanbase.
If you can’t get Kewpie mayonnaise where you are or it’s too expensive, making it at home is a good option. It’s about finding the right balance between convenience, cost, and personal preferences. For example, if you’re in the US, you can get Kewpie mayonnaise on Amazon at pretty good prices, which makes the commercial option even more appealing.
Whether you try my recipe or buy Kewpie Mayo from the store, Japanese mayonnaise is an essential ingredient for any homecook with a love for Japanese food and perfect for toppings, sauces and general cooking!
FAQ
Here are answers to frequently asked questions I have received across all platforms, including here, YouTube, and Pinterest. If you have any questions, feel free to send them to me anytime! It will be a big help for everyone in this community!
The most common reason for mayonnaise to split is by adding the oil too quickly, especially in the beginning. I recommend to start by adding just a few drops along the side of the bowl while whisking, then tiny drizzles at a time until it starts to emulsify. You can increase the speed once the mixture is stable, but slow and steady wins the race in this case!
If your mayonnaise split in the early stages, you don’t need to waste it. Take a fresh bowl and try again with a new egg yolk and while whisking vigorously, very slowly add the failed mixture a few drops at a time. This should allow the broken mayonnaise to re-emulsify. You might need to tweak the seasonings to accomadate for the extra yolk.
If it doesn’t thicken, either the oil was added too quickly at the begining or too much oil was added in general. If your mayonnaise is definitely emulsified by isn’t thickened to your liking, try adding another egg yolk or some extra mustard.
Japanese mayonnaise gets it’s signature rich and tangy flavor and thick, creamy texture through using extra egg yolks (over whole eggs) and rice vinegar. Kewpie Mayonnaise in particular uses MSG which is quite a vital ingredient in recreating it at home.
I hope you enjoy this Japanese Mayonnaise recipe! If you try it out, I’d really appreciate it if you could spare a moment to let me know what you thought by giving a review and star rating in the comments below. It’s also helpful to share any adjustments you made to the recipe with our other readers. Thank you!
Use This Mayonnaise For These Recipes
Japanese Kewpie-Style Mayonnaise
Ingredients
- 2 pasteurized egg yolks
- ½ tsp Japanese mustard (karashi)
- ½ tsp Dijon mustard (smooth)
- 175 ml neutral flavored oil I used rapeseed
- 1 tbsp apple cider vinegar
- 2 tsp rice vinegar
- ½ tsp salt
- ½ tsp lemon juice
- 1 pinch white pepper
- ¼ tsp sugar
- 2 pinches Ajinomoto
Instructions
- Whisk 2 pasteurized egg yolks, ½ tsp Japanese mustard (karashi) and ½ tsp Dijon mustard together in a large bowl.
- Measure 175 ml neutral flavored oil into a jug and pour a small drizzle down the side of the bowl into the egg yolks while whisking continuously and vigorously. Once incorporated, continue to slowly drizzle the oil into the eggs little by little while whisking until emulsified and half of the oil is used.
- In a small bowl, combine 1 tbsp apple cider vinegar and 2 tsp rice vinegar and pour half of it into the mayonnaise. Whisk well.
- Continue to whisk and add the rest of the oil, then the rest of the vinegars.
- Once the mixture is thick and stable, season with ½ tsp salt, ½ tsp lemon juice, 1 pinch white pepper and ¼ tsp sugar. Whisk until evenly incorporated.
- Optional: Add 2 pinches Ajinomoto (MSG) for that true Kewpie taste.
- Optional: Switch to an electric whisk or immersion blender and whip until thickened to your liking.
- Transfer to a sealable container, cover and refrigerate for 1 hour to thicken further before serving. Enjoy!
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