Kewpie Mayonnaise

A sweet, creamy mayonnaise with tangy undertones, Kewpie is one of the most popular condiments in Japan owing to its unique flavor. Rich in naturally occurring MSG (Monosodium glutamate) and amino acids, it also  has a distinctive umami taste because of the addition of Dashi stock to the recipe. Discover the versatility of Japan’s number one mayonnaise as a dipping sauce, sushi topping, and even as a replacement for cooking oil, with this quick and simple recipe.


Step 1: Preparing the Vinegar Mixture

Add a single tablespoon of finely ground sugar to your mixing bowl, along with two tablespoons of freshly squeezed lemon or yuzu juice.

Measure out roughly two tablespoons of rice vinegar, then add to the mixture, followed by a half teaspoon of Japanese mustard. Sprinkle a pinch of salt over the mixture, then mix well using a wooden or metal spoon to combine the flavors. Continue stirring thoroughly until the sugar and salt have been fully absorbed into the liquid.

Step 2: Combining the Egg Yolks and Canola Oil

Pour the egg yolks into the food processor, followed by the contents of the glass mixing bowl. Blend the two together at full speed for 20-30 seconds, or until the egg yolks have fully liquidized.

Switch on the processor again, and whilst the contents are blending, gradually add 250ml of Canola oil. It is best to add the oil a little at a time, as this allows it to be gradually incorporated into the mixture.

Step 3: Adding the Dashi Stock

Repeat this process for the warm Dashi stock, adding it gradually to the mixture until the correct consistency is achieved. Kewpie mayonnaise is characteristically thinner and creamier in texture than Western commercial varieties, so, if the mixture is still too thick, you can add additional Dashi stock to achieve a thinner consistency.

Note: If you intend to use Kewpie mayo primarily for decoration or piping onto sushi rolls, you may want to limit the amount of Dashi stock used in Step 3.


For the Vinegar:

  • 2 tbsp rice vinegar
  • 2 tbsp lemon (or yuzu) juice
  • 1 tsp sea salt
  • 1/2 tsp mustard (preferably Japanese “karashi”)
  • 1 tbsp sugar


  • Glass bowls (for the ingredients)
  • Medium-sized glass mixing bowl
  • Teaspoons
  • Tablespoons
  • Electric food processor


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