What is Japanese mayonnaise made of?

November 14, 2025 •

3 min read

Over 60% of the mayonnaise market in Japan is dominated by one iconic brand, Kewpie. This popular condiment is well-loved for its rich, tangy flavor, but many wonder what is Japanese mayonnaise made of that makes it so unique compared to its American counterpart.

Quick Summary

Japanese mayonnaise, famously exemplified by the Kewpie brand, is distinguished by its use of only egg yolks for a richer, creamier texture and deeper color. It is also made with a blend of unique vinegars, such as rice or apple cider, and often includes MSG or dashi for a savory umami flavor.

Key Points

Egg Yolks Only: Unlike Western mayo, Japanese mayonnaise uses only the yolks, resulting in a richer, creamier texture and a deeper, more pronounced egg flavor.
Milder Vinegars: It uses rice or apple cider vinegar instead of sharp distilled white vinegar, which provides a softer, tangier flavor with a hint of sweetness.
Umami from MSG: The authentic version contains monosodium glutamate (MSG) to provide a savory, umami flavor that distinguishes it from other mayonnaises.
Neutral Oils: Canola or soybean oil are used to ensure the oil's flavor does not interfere with the mayonnaise's distinct profile.
Versatile Applications: The flavor profile of Japanese mayonnaise makes it suitable for a wide range of uses, from garnishing okonomiyaki to mixing into salads.
Iconic Branding: The Kewpie brand, with its signature soft squeeze bottle and Kewpie doll logo, is synonymous with Japanese mayonnaise.

The Core Ingredients That Define Japanese Mayonnaise

Japanese mayonnaise is not simply a different version of Western-style mayo; it is a distinct condiment with a signature profile of rich flavor and smooth texture. These characteristics are achieved by a few key ingredient choices that set it apart.

Egg Yolks Only

Perhaps the most significant difference lies in the use of eggs. While American mayonnaise uses the whole egg (yolks and whites), Japanese mayonnaise is made exclusively with egg yolks. This decision has a dramatic effect on the final product, contributing to several key attributes:

Richer Texture: Egg yolks contain higher concentrations of fats and emulsifiers, which create a silkier, more custardy texture.
Deeper Color: The vibrant orange-yellow hue of Japanese egg yolks gives the finished mayonnaise a golden appearance.
Eggy Flavor: The concentration of egg yolks provides a more pronounced, savory, and rounded egg flavor.

Specialty Vinegars

Another crucial component is the type of vinegar used for acidity. Instead of the sharp, distilled white vinegar typical in American mayonnaise, Japanese mayonnaise often uses a proprietary blend of milder, sweeter vinegars. Common choices include rice vinegar and apple cider vinegar, both of which offer a softer, fruitier tang. This balanced acidity prevents the mayonnaise from tasting too sour and allows the other flavors to shine.

The Umami Factor

The signature savory, umami flavor of authentic Japanese mayonnaise is often attributed to one specific additive: monosodium glutamate (MSG). Kewpie, the most well-known brand, uses MSG in its Japanese formulation to enhance the overall taste. For those making homemade versions or preferring to avoid MSG, ingredients like dashi powder can be used to replicate this savory quality.

Neutral Oil and Other Seasonings

Japanese mayonnaise relies on neutral-flavored oils, such as soybean or canola oil, to provide the fat content without overpowering the other ingredients. In addition to the core components, salt, sugar, and various spices are included to create the perfect flavor balance. A hint of mustard powder is sometimes added as an emulsifier and for an additional layer of flavor.

Comparison Table: Japanese vs. American Mayonnaise


Feature	Japanese Mayonnaise	American Mayonnaise
Eggs Used	Egg yolks only	Whole eggs (yolks and whites)
Color	Rich, deep yellow	Lighter, off-white
Texture	Thicker, creamier, and silkier	Thinner, and more gelatinous
Dominant Flavor	Rich, eggy, and umami-forward	Brighter, tangier, and salty
Primary Vinegar	Milder rice or apple cider vinegar	Sharp distilled white vinegar
Umami Source	MSG (in original versions) or dashi	Absent in traditional recipes
Container	Signature soft squeeze bottle	Typically in jars or squeeze bottles

Versatile Culinary Applications

Japanese mayonnaise is an incredibly versatile condiment that can be used in a wide variety of dishes, both traditional and fusion. Some popular applications include:

On Okonomiyaki and Takoyaki: A must-have topping for these savory Japanese pancakes and octopus balls, often drizzled in a signature zigzag pattern.
In Japanese Potato Salad: Mixed into potato salad, its creamy, umami-rich flavor creates a distinctive and comforting side dish.
As a Base for Spicy Mayo: It forms the perfect, rich base when combined with sriracha or other chili sauces for sushi rolls, poke bowls, and dips.
In Egg Salad Sandwiches (Tamago Sando): It provides a luxuriously creamy and flavorful filling for Japan's famous convenience store sandwiches.
With Karaage (Japanese Fried Chicken): A popular dipping sauce for crispy, juicy fried chicken.
Creative Cooking: Used in unexpected ways to add moisture and flavor, like brushing on puff pastry or adding to mashed potatoes.

Conclusion: The Secret to a Superior Condiment

Understanding what is Japanese mayonnaise made of reveals the reasons behind its distinct taste and texture. By exclusively using egg yolks, incorporating sweeter vinegars, and adding umami-rich seasonings like MSG or dashi, Japanese mayo transcends the simple condiment role. It becomes a versatile, flavorful ingredient that can elevate a vast array of dishes, from traditional Japanese fare to Western comfort food. For those seeking to add a layer of creamy richness and savory depth to their cooking, exploring the unique composition of Japanese mayonnaise is the perfect starting point.

How to make your own Japanese mayo at home

For an easy homemade version, you can combine egg yolks, rice vinegar, neutral oil, salt, a touch of sugar, and an optional pinch of dashi powder. By slowly emulsifying the oil into the other ingredients, you can create a fresh, custardy mayonnaise with a flavor profile similar to the beloved commercial brands. For more detailed instructions on making homemade Kewpie-style mayonnaise, you can find many recipes online, such as this one on Just One Cookbook.

Frequently Asked Questions

The main difference is that Japanese mayonnaise uses only egg yolks, resulting in a richer, creamier, and more eggy flavor. American mayonnaise typically uses whole eggs.

Yes, authentic Japanese brands like Kewpie contain MSG to provide a distinctive umami flavor. The American version of Kewpie, however, uses yeast extract instead.

Japanese mayonnaise often uses milder vinegars like rice vinegar or apple cider vinegar, which gives it a sweeter and fruitier tang compared to the sharper distilled white vinegar used in American mayo.

Kewpie is the most popular and iconic brand of Japanese mayonnaise, but the name is not completely interchangeable. Other Japanese mayonnaise brands exist, though Kewpie is the most widely recognized globally.

Yes, Japanese mayonnaise can be used as a substitute for regular mayo in many applications, especially for dishes where a richer, creamier, and more umami-forward flavor is desired.

Popular uses include as a topping for okonomiyaki, a key ingredient in Japanese potato salad and egg salad sandwiches, a dip for fried chicken (karaage), and as a base for spicy mayo in sushi rolls.

To make Japanese mayonnaise at home, you would combine egg yolks, a neutral oil, rice or apple cider vinegar, salt, and sugar. Some recipes also add a pinch of dashi powder or mustard for extra flavor.