In Umamimart's three year history, I can't believe we've never devoted a post to Japanese mayonnaise. We reference this stuff all the time, but have never really covered it. Blasphemy!
Japanese mayo is more tart than the regular American version. This is because vinegar is added. And don't forget the ever-important, save-all: MSG. NO WONDER this stuff is the best on the market.
In Japan, they seriously drizzle this stuff on EVERYTHING. Fried foods, sushi rolls, canned fish for salads, yakisoba, pasta-- you name it, and they'll douse it.
Standard packaging for Japanese mayo is the squishy tube with the red screw cap. This could definitely be filed under Packaging Whore, as it is some of the smartest ever invented.
The iconic star-shaped spout.
Japanese mayo is a bit runnier than American mayo, which is thick enough to cut with a fork and knife.
Let's compare Japanese mayos! I'll be writing sporadically on the major brands, and throw in a few flavored ones, as well as the "healthy" low-cal versions.
First up: Kenko. The obvious choice is always Kewpie, which is what is usually on the shelves at the market, but this is what I have in the fridge right now, so here goes.
The logo is a cute little chefboy.
Tastes like regular Kewpie to me, which is to say, Japanese mayonnaise. The main difference between Kenko and Kewpie is price-- Kenko will be at least a dollar cheaper at the store (around $5).