In This ArticleView AllIn This ArticleWhat Is Japanese-Style Mayo?Japanese-Style Mayo vs. American-Style MayoWhat to Eat with Japanese-Style MayoWhere to Get Japanese-Style MayoMake Japanese-Style MayoNutritional Profile of Japanese-Style Mayo
In This ArticleView All
View All
In This Article
What Is Japanese-Style Mayo?
Japanese-Style Mayo vs. American-Style Mayo
What to Eat with Japanese-Style Mayo
Where to Get Japanese-Style Mayo
Make Japanese-Style Mayo
Nutritional Profile of Japanese-Style Mayo
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Photo: Getty Images
What Is Miso & How Do I Use It?
Today, many different companies make Japanese-style mayo; however, Kewpie remains the most popular. In fact, Kewpie’s dominance in the mayo market in Japan is so great that the two terms are often used synonymously.
When it comes to ingredients, the differences between mayos from Japan and America may not seem significant. However, the sum of their respective ingredient lists results in two products that are related but different in terms of taste and texture. Generally (everyone’s palate will register mayonnaise differently), Japanese-style mayo is a soft golden color with a creamy yet light mouthfeel. It tastes both tangy and sweet and has savory, eggy undertones. American-style mayo is an off-white hue with a thick and slightly gel-like creaminess. It is tangy, leaning almost sour, and salty. Some people may catch a subtle aroma of eggs.
The key difference between the two mayonnaises is that Japanese-style mayo is made with egg yolks only, while American-style mayo typically includes whole eggs. Using only egg yolks results in a mayonnaise that’s richer and more custard-like in texture and gives Japanese-style mayo its characteristic golden glow. The extra protein from the egg yolks also means there are more amino acids, which is what gives Japanese-style mayo that distinct egg-y flavor profile.
While American-style mayo is made with distilled vinegar, which is a higher-acid vinegar, Japanese-style mayo is made with vinegars such as rice vinegar orapple-cider vinegar, which naturally contain some sugar and are lower in acid. This is the reason why Japanese-style mayo is both tangy and sweet.
Lastly (and maybe most importantly), commercially produced Japanese-style mayo includesmonosodium glutamate, or MSG. It’s the not-so-secret, secret ingredient that brings that distinct umami undertone to it.
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Are you convinced that you need to join the Japanese-style mayo fandom? If so, you’re in luck! Japanese-style mayo, including Kewpie, is easy to find at markets selling foods from Japan and Asia, online and at many big-box and independent grocery stores. It’s important to note that Kewpie manufactures Japanese mayo in the States. The U.S. formulation is different from the original recipe and uses yeast extract in place of MSG and also includes a little added sugar. Although the U.S. formula and the original are meant to taste the same, many prefer the made-in-Japan version.
How to Make Japanese-Style Mayo out of Regular Mayo
If you have pasteurized egg yolks, Dijon mustard, rice vinegar or cider vinegar, sugar, salt and vegetable oil, you can make a version of Japanese-style mayo at home. However, even with a high-power blender or food processor, it’ll be hard to mimic the creamy texture of commercially produced Japanese-style mayo. That’s because companies like Kewpie use proprietary machinery to emulsify their product to that perfect, silky-smooth consistency.
If you’re looking to make Japanese-style mayo at home, you can use American-style mayo as a base. Again, it won’t be the same as the stuff that comes out of that squeezy bottle, but it’s a lot easier, safer (since you don’t have to deal with raw eggs) and quick. Here’s what to do: Whisk 2 tablespoons American-style mayo with 1 teaspoon rice vinegar or cider vinegar and 1/4 teaspoon sugar. You can adjust this formulation to suit your preferences.
What’s the Nutritional Profile of Japanese-Style Mayo?
Like American-style mayo, Japanese-style mayo is high in calories and fat—1 tablespoon of Kewpie mayo contains 100 calories and 10 grams of fat, or 16% of your Daily Value. However, it’s relatively low in sodium, 4% of your Daily Value, and contains no carbs or sugar. As long as it’s eaten in moderation, Japanese-style mayo can be part of a healthy diet.
The inclusion of MSG may make you wary of eating Japanese-style mayo, butscientific evidence fails to support that it has adverse side effects. MSG is naturally present in many popular foods such as Parmesan cheese, tomatoes and mushrooms. The average American consumes about 0.55 g of MSG per day through food.
The Bottom Line
There’s a reason why Japanese-style mayo has such a loyal following. It’s full of flavor, has a great mouthfeel and goes well with so many different types of foods. It’s readily available online and at many grocery stores. It’s slightly more sweet and less acidic than American-style mayo because it contains rice or cider vinegar rather than distilled white vinegar. Japanese-style mayo is also a bit richer due to the incorporation of egg yolks, unlike American-style mayo which uses whole eggs. If you’d like a good recipe to start off your Japanese-style mayo journey, try it with quick and easyegg salad recipes.
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