Kewpie is a Japanese mayonnaise made with egg yolk and rice vinegar. It is richer and tangier than most British mayonnaise, and it is the sauce many people put on katsu sando and okonomiyaki.
Where to find it
It sits with the Japanese sauces in the world food aisle, near soy sauce and mirin. In some stores it is kept with the regular mayonnaise, so check both places before you leave.
Kewpie and regular mayonnaise
Kewpie uses egg yolk only, while most British mayonnaise uses the whole egg. That gives Kewpie a richer, creamier texture and a tangier, more savoury taste. It is not a direct swap in every recipe, but it works well on rice and in dressings.
Sizes and where to buy
Kewpie comes in small squeeze bottles and larger catering sizes. A larger bottle is better value if you use it often. Japanese grocers and online shops usually have the widest range of sizes.
Check the label
Kewpie contains monosodium glutamate, so check the label if you avoid MSG. Read the ingredients on the bottle you buy, since recipes can change between markets.
Storage
Keep it in the fridge once opened. Use it within the time given on the label, and do not leave the bottle out on the counter.
For a katsu sandwich that uses it, see our katsu sando recipe. For a crispy chicken dish, try our chicken katsu. For a sweet and savoury sauce to pair with it, read our tonkatsu sauce guide.