Is Japanese Mayonnaise High in Protein? Separating Myth from Fact

December 4, 2025 •

3 min read

Despite its famously rich and eggy flavor, a standard serving of Japanese mayonnaise, like the popular Kewpie brand, contains a minimal amount of protein, typically less than one gram per tablespoon. This is because mayonnaise is primarily an oil-based emulsion, with egg yolk serving as the emulsifier rather than a significant protein source.

Quick Summary

An analysis of Japanese mayonnaise shows it is not a high-protein food. Its rich taste comes from egg yolks and MSG, not a substantial protein count. The condiment is high in fat and calories, with only a trace amount of protein per serving.

Key Points

Low Protein Content: A single serving of Japanese mayonnaise contains a minimal, often negligible, amount of protein, typically less than one gram.
Egg Yolks, Not Whole Eggs: The key ingredient difference is the use of only egg yolks, which provides a rich flavor and creamy texture but does not significantly boost the protein profile.
High in Fat and Calories: Like regular mayonnaise, the Japanese version is high in fat and calories, with the majority of its energy coming from oil, not protein.
MSG for Umami: The distinct savory, umami flavor often comes from the addition of MSG, not a higher protein content.
Flavor Over Nutrition: The unique ingredients in Japanese mayonnaise are focused on creating a superior flavor and texture profile, not on nutritional benefits.
Culinary Versatility: It is a highly versatile condiment used in dishes like okonomiyaki, sushi rolls, and Japanese egg salad, valued for its taste, not its protein contribution.

Understanding the Ingredients in Japanese Mayonnaise

Japanese mayonnaise, most famously represented by the Kewpie brand, distinguishes itself from its Western counterparts through a distinct ingredient list. The primary difference lies in the egg component. While Western mayonnaise often uses whole eggs, Japanese mayonnaise exclusively uses egg yolks. This ingredient choice contributes significantly to its rich, velvety texture and distinct eggy flavor, but it does not make it a high-protein condiment.

The protein present comes from the egg yolks, but given the small amount used to create the emulsion compared to the large volume of oil, the final protein count is very low. The main components are oil, egg yolks, and vinegar, with the inclusion of MSG providing the signature umami flavor. The oil provides the vast majority of the calories and fat content.

Japanese Mayonnaise vs. Regular Mayonnaise: A Nutritional Breakdown

Comparing the nutritional profiles of Japanese and regular mayonnaise further clarifies the low protein claim. While the ingredients vary slightly, with Japanese versions using egg yolks and rice/apple cider vinegar, the macronutrient composition remains consistent for both: high in fat and low in protein.

Here is a comparison table outlining the key differences:


Feature	Japanese Mayonnaise (e.g., Kewpie)	Regular (American) Mayonnaise
Egg Component	Uses only egg yolks	Uses whole eggs
Protein Content	Very low, trace amounts	Very low, trace amounts
Fat Content	High; slightly higher than American varieties due to yolk-only recipe	High; typically contains whole eggs and oil
Primary Vinegar	Rice vinegar or apple cider vinegar	Distilled vinegar
Flavor Profile	Richer, more umami, sweeter, and tangier	Milder, tangier from distilled vinegar
Key Ingredient	Often contains MSG for umami depth	Less common to find MSG in standard American brands

Culinary Uses of Japanese Mayonnaise

Given its unique flavor profile, Japanese mayonnaise is a versatile condiment used in a variety of dishes. Its creamy texture and rich, umami taste make it a popular addition to many Japanese and Western-style foods. It can be used as a spread, topping, or dip, adding a layer of flavor that regular mayonnaise often can't provide.

Common culinary applications include:

Okonomiyaki: A savory Japanese pancake often topped with a drizzle of Kewpie mayo and other sauces.
Takoyaki: The rich mayo is a perfect complement to these fried octopus balls.
Sushi Rolls: Used in spicy tuna rolls or as a base for sauces in many fusion rolls.
Tamago Sando: The star ingredient in the popular Japanese egg salad sandwich, giving it a rich, creamy filling.
Karaage: Serves as a perfect dipping sauce for Japanese fried chicken.
Salads: Used in Japanese potato salads or as a rich dressing for green salads.
Sandwiches and Burgers: Elevates standard fare with its umami-rich flavor.

Conclusion

While Japanese mayonnaise is beloved for its rich, umami flavor, it is not a significant source of protein. Its unique taste comes from the exclusive use of egg yolks and, in many cases, MSG, which increases its fat and calorie content compared to some Western counterparts. For those seeking to increase their protein intake, condiments like mayonnaise are not the answer, regardless of their origin. It is best enjoyed in moderation as a flavor enhancer. For a deeper look into its famous flavor, you can explore the culinary chemistry behind why chefs love Kewpie mayo.

Frequently Asked Questions

No, both Japanese mayonnaise and regular mayonnaise contain very little protein. While Japanese mayo uses only egg yolks, this does not result in a significant protein increase compared to the whole eggs used in some Western mayonnaise.

The primary nutritional component of Japanese mayonnaise is fat. As an oil-based emulsion, it is very high in calories and fat, with only trace amounts of protein and carbohydrates.

The unique, rich, and umami-packed flavor of Japanese mayonnaise comes from using only egg yolks, milder vinegars (rice or apple cider), and often, MSG, which enhances its savory taste.

No, Japanese mayonnaise should not be relied upon as a source of protein. It is a condiment meant for flavor enhancement and is not nutritionally dense in protein.

Kewpie, the most famous brand of Japanese mayonnaise, is not high in protein. Nutritional information indicates that a typical 100ml serving contains only a few grams of protein, making a single serving negligible as a protein source.

The key ingredients—egg yolks, vinegar, and oil—determine the nutritional profile. The high proportion of oil makes it high in fat, while the egg yolks contribute richness and flavor but not a substantial amount of protein in the final product.

No type of mayonnaise is a good source of protein. For a high-protein condiment, you would need to look at alternatives like yogurt-based sauces or high-protein dressings, as mayonnaise is fundamentally an oil-based emulsion.