| Japan's favourite mayo |
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When you think of Japan, sushi, tempura or even green tea comes to mind. One of the authentic Japanese classics is Kewpie Mayonnaise, first introduced in Japan in 1952 by Kewpie (Kewpie Corporation). Japanese people love to squeeze out the Kewpie Mayonnaise on anythin that edible and has earned its position in Japanese kitchen primarily because it is versatile, tasty and its unique squeezy bottl makes it easy to use. But why was it called 'kewpie'? The word kewpie is derived from cupid, the Roman god of beauty and non-platonic love, so perhaps the company knew the Japanese people would fall for its charms. Kewpie Mayonnaise is typically made with rice vinegar, giving a different flavor from mayonnaises made from distilled vinegar, and so it complements Japan's rice-based food culture. Egg yolks give it a yellower colour than many Western mayonnaises. The Japanese like to eat Kewpie Mayonnaise with everything. Apart from salads, it is perfect condiment for authentic Japanese savory food like Japanese pizza Okonomiyaki, fried chicken Karaage, fried pork Katsu, Japanese grilled octopus tokoyaki, and fried noodles Yakisoba. Almost all restaurants in Japan serve this innocent little Kewpie baby brand of mayonnaise with their food. Over the last 10 years Kewpie has grown in popularity with people in other countries, too. In Australia, Kewpie Mayonnaise is rated in the top 15 best sellers in Asian Food Category of grocery brands. |
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