Kewpie mayo is a rich and creamy Japanese mayonnaise known for its distinct umami flavor and smooth texture. It's made with egg yolks instead of whole eggs, resulting in a richer, more decadent taste and a slightly yellowish appearance. Unlike traditional mayonnaise, Kewpie uses rice vinegar, which contributes to its unique tangy and slightly sweet profile. This versatile condiment is prized for its ability to enhance the flavor of various dishes, adding a velvety mouthfeel and a depth of savory notes.
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Kewpie mayo should always be refrigerated after opening. Keep it tightly sealed in its original squeeze bottle to minimize air exposure and maintain its creamy texture. Avoid storing it in the refrigerator door, where temperatures fluctuate. It's best to use it within 1-2 months of opening for optimal flavor and quality. Discard if you notice any changes in color, smell, or texture.
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