Food Photos

Kewpie on the left and Hellmann’s right.

Kewpie on the left and Hellmann’s right.

Kewpie doesn’t add water and uses rice blended vinegar rather than distilled vinegar. Kewpie also uses egg yolk rather than whole eggs. Making a thicker texture than American mayonnaise and it is a rich and slightly sweet condiment.

Source: Kewpie Club Facebook

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Kewpie

Since 1919, Kewpie has been inspiring home and professional chefs alike with its delicious mayonnaise and innovative dressings. Now we want to inspire your inner chef. Unleash your creativity and explore new flavors. If you ask us, everything can use a little Kewpie.

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