Kewpie Mayonnaise

“KEWPIE Mayonnaise” is Kewpie’s flagship product, and has been cherished by consumers across Japan since 1925. KEWPIE Mayonnaise is a popular brand of mayonnaise that originated in Japan. It is a creamy, rich, and tangy mayonnaise that is made with high-quality ingredients, such as egg yolks, vinegar, and vegetable oil. The mayonnaise has a distinctive flavor that is often described as being slightly sweet with a hint of umami. In addition to its flavor and texture, KEWPIE Mayonnaise is also a healthier alternative to other types of mayonnaise. It contains less cholesterol and saturated fat than traditional mayonnaise, making it a good option for those who are watching their dietary intake. Usage: KEWPIE Mayonnaise is known for its smooth and velvety texture, which makes it a versatile ingredient that can be used in a variety of dishes. 1. Sandwiches: KEWPIE Mayonnaise is a popular condiment for sandwiches. It can be used as a base for chicken, tuna, or egg salad, or as a topping for burgers or hot dogs. 2. Dips: KEWPIE Mayonnaise can be used as a dip for vegetables, such as carrots, celery, and cucumbers. It can also be used as a dip for fried foods, such as chicken nuggets or french fries. 3. Salad dressings: KEWPIE Mayonnaise can be used as a base for salad dressings. It can be combined with vinegar, lemon juice, or other ingredients to create a flavorful dressing for salads. 4. Sauces: KEWPIE Mayonnaise can be used as a flavoring in sauces and marinades. It can be combined with soy sauce, garlic, and ginger to make a flavorful sauce for stir-fried dishes. 5. Japanese cuisine: KEWPIE Mayonnaise is commonly used in Japanese cuisine. It can be used as a topping for sushi rolls, or as a condiment for Japanese-style fried chicken known as karaage. Preparation: 1. Mixing: The ingredients, such as egg yolks, vinegar, and vegetable oil, are mixed together in a large blender or mixer. The mixture is blended until it becomes a smooth and creamy texture. 2. Pasteurization: The blended mixture is then pasteurized to kill any harmful bacteria that may be present. This is done by heating the mixture to a specific temperature and holding it there for a certain amount of time. 3. Cooling: After pasteurization, the mixture is cooled to a specific temperature to prevent any further bacterial growth. 4. Bottling: The cooled mayonnaise is then bottled in a sterile environment to prevent contamination. The bottles are usually made of plastic or glass and are sealed with a tamper-evident cap. 5. Labeling: The bottles are then labeled with information about the product, such as the ingredients, nutritional information, and expiration date.