Kewpie has been Japan’s favorite mayonnaise since the product was launched there in 1925. Currently it is a highly appreciated condiment for anyone’s kitchen. Kewpie’s secret lies in manufacturing process and the unique choice of ingredients. The mayonnaise is made with egg yolks as opposed to whole eggs and specially blended vinegar. Kewpie mayonnaise is creamy, rich in flavor and will compliment all sorts of foods. Due to the versatility it can be used on many occasions, such as salads, sushi, and sandwiches; of course potato dishes.

In Japan people use Kewpie mayonnaise as a topping for okonomiyaki (Japanese style cabbage pancakes) and yakisoba (fried noodles). Of course these examples do not do justice to the versatile nature of the product, since there are many more uses for people to discover