Japanese-Style (Kewpie) Mayo

Japanese-style mayo has a smoother and thinner consistency, tangier character, and depth of spices that distinguishes it from its American brethren. [ Photographs: Joshua Bousel ]

Note: Monosodium glutamate is essential to the flavor of Japanese mayonnaise. It can be purchased from most Asian grocers under the Aji-No-Moto brand, in American supermarkets under the brand name Ac'cent, or online. Hon-dashi can be found in Japanese markets or ordered online.

About the author: Joshua Bousel brings you new, tasty condiment every other Wednesday and a recipe for weekend grilling every other Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.

Japanese-Style (Kewpie) Mayo

About This Recipe

Yield:Makes about 1 cup
Active time:10 minutes
Total time:10 minutes
Special equipment:Food processor
This recipe appears in: Sauced: Japanese-Style (Kewpie) Mayonnaise


  • 2 tablespoons rice vinegar
  • 1 tablespoon plus 1 teaspoon malt vinegar
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon MSG powder (see note above)
  • 1/2 teaspoon Japanese mustard powder
  • 1/8 teaspoon hon-dashi powder (see note above)
  • 1/8 teaspoon garlic powder
  • 2 large egg yolks
  • 1 cup vegetable oil


  1. 1

    In a small bowl, whisk together rice vinegar, malt vinegar, salt, MSG, mustard powder, hon-dashi powder, and garlic powder until hon-dashi is completely dissolved.

  2. 2

    Place vinegar mixture in the workbowl of a food processor fitted with a steel blade along with the egg yolks. Pulse to combine.

  3. 3

    With the motor running, slowly drizzle in vegetable oil in a thin, steady stream. Transfer mayonnaise to an airtight container and store in refrigerator for up to two weeks.

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