Aspiring to create a brand everyone loves, founder Toichiro Nakashima named the nourishing condiment "KEWPIE Mayonnaise", with the hope of improving physique of Japanese people. In 1925 when Japan’s first mayonnaise started to be manufactured and distributed by Kewpie, they used twice as much egg yolk as imported mayonnaise of that time. This was because Nakashima, who first discovered mayonnaise in the USA, had always hoped to create nourishing, high-quality mayonnaise.

Soybean Oil

It is the most widely produced cooking oil worldwide. Due to its emulsification stability and cold-resistant properties, it is easily used in making mayonnaise.

Egg

Another basic ingredient is chicken eggs. The eggs used must be fresh, and to eliminate bacteria, they must be heated to a specific temperature. The egg parts used to make mayonnaise are the yolk and the white, but KEWPIE ORIGINAL MAYONNAISE uses more yolk than white.

Vinegar

Table vinegar is used to prevent mayonnaise from spoiling, as well as to add flavor to the mayonnaise. The right sour taste of mayonnaise can also increase your appetite when combined with other dishes or food ingredients.