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Also known as: kewpie mayo, japanese mayo
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Japanese mayonnaise, while delicious, is high in calories and fat (75g fat, 687 calories per 100g). It provides some beneficial unsaturated fats, Vitamin E, and choline from egg yolks. However, due to its high fat content, it should be consumed in moderation as part of a balanced diet.
Japanese mayonnaise typically uses only egg yolks, leading to a richer flavor and often a higher fat content compared to many regular mayonnaises that use whole eggs. Per 100g, it contains about 75g fat and 687 calories, which can be higher than some standard varieties. It also tends to have a slightly lower carbohydrate and protein content.
Due to its high calorie and fat content (687 calories, 75g fat per 100g), Japanese mayonnaise is not ideal for weight loss when consumed in large quantities. While it contains beneficial fats, moderation is key for those managing their weight.
No, traditional Japanese mayonnaise is not vegan. It is made with egg yolks, which are an animal product. There are, however, vegan-friendly mayonnaise alternatives available that mimic its flavor profile.
Most brands of Japanese mayonnaise are naturally gluten-free, as their primary ingredients (oil, egg yolks, vinegar, salt, MSG) do not contain gluten. However, it's always best to check the ingredient label for specific brands to confirm, especially if you have a severe gluten allergy.
Japanese mayonnaise is very low in carbohydrates (1.5g per 100g), which is generally favorable for blood sugar management. However, it is high in fat and calories, so portion control is important for diabetics, especially those managing weight or cardiovascular health.
japanese mayonnaise is a versatile ingredient found in cuisines around the world. With 687 calories per 100g and 2.5 grams of protein, it's a nutritious addition to many dishes.
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Japanese mayonnaise has a distinct rich, creamy, and slightly sweeter taste compared to Western mayonnaise, with a pronounced umami flavor. This is largely due to the use of only egg yolks, rice vinegar, and often MSG, giving it a unique tangy and savory profile.
Japanese mayonnaise is incredibly versatile and a staple in Japanese cuisine. It's commonly used as a topping for sushi, takoyaki, okonomiyaki, and yakisoba. It's also popular in sandwiches, salads, and as a dipping sauce for fried foods like karaage.
Unopened Japanese mayonnaise can be stored in a cool, dark pantry. Once opened, it must be refrigerated to maintain freshness and prevent spoilage. Ensure the cap is tightly sealed after each use.
The key differences lie in the ingredients: Japanese mayonnaise typically uses only egg yolks (not whole eggs), rice vinegar (instead of distilled white vinegar), and often contains MSG, which enhances its umami flavor. This results in a richer, creamier texture and a more savory, slightly sweeter taste.