Make it Kewpie! With its deep richness, tangy zip, creamy texture, and undercurrent of umami—not to mention cherubic mascot—Kewpie Mayonnaise has earned cult status since its debut in 1925. Kewpie makes whatever it’s squeezed on so much better. But it is also the surprising secret ingredient behind the most foolproof Baked Mac and Cheese, flakiest Apple Galette, and crispiest Fritto Misto, not to mention easy-to-make versions of iconic Japanese dishes like Okonomiyaki, Karaage, and irresistible fluffy pancakes. Alongside the game-changing recipes, here is the first inside look into all the things that make Kewpie, well, Kewpie, from the founder’s commandments to the story behind the eye-catching packaging to what happens to all those egg whites (because Kewpie, in its pursuit of deliciousness, only uses the yolks).
DETAILS
9" x 6.25"
176 Pages
Hardcover
ABOUT
Kewpie Corporation was founded in 1919 by Toichiro Nakashima, whose aspiration was to “contribute to the health of the Japanese people.” In 1925, Nakashima created Kewpie Mayonnaise, which is one of the most popular condiments in Japan today. In addition to its beloved mayonnaise, Kewpie Corporation creates a variety of products including salad dressings, fruit jams, and pasta sauces that are sold across the world. Kewpie Corporation is based in Shibuya, Tokyo.
