Kewpie is Japan’s most famous mayonnaise and something of a cult ingredient among chefs, prized because this Japanese mayonnaise is noticeably different from, and to many palates better than, its Western counterpart. The secret lies in the recipe, it is made with only egg yolks rather than whole eggs, which gives it a far richer, silkier, more golden character, and it is seasoned with a distinctive blend of vinegars, including apple and rice vinegar, for a brighter, tangier finish.

The result is a mayonnaise of remarkable depth. It is smooth and thick, luxuriously creamy, and carries a savoury, umami rich flavour that ordinary mayonnaise lacks, at once tangy and moreish. Its signature soft red cap and squeezable tube make it as practical as it is characterful, letting a cook pipe fine lines and precise dots with ease.

Its uses are endless and much loved in modern kitchens. It is the base of spicy mayo for sushi rolls and ebi mayo prawns, the essential drizzle over okonomiyaki and takoyaki, and the secret to an exceptional potato salad, sandwich or coleslaw. It enriches dips and dressings, finishes grilled seafood and pairs beautifully with katsu and fried foods.

Why choose Sea House Kewpie Mayonnaise?

• Japan’s iconic mayo. A cult favourite, richer and more flavourful than Western mayonnaise.
• Made with egg yolks only. For a silkier, creamier, more golden texture.
• Deep umami and tang. A savoury richness lifted by a unique blend of apple and rice vinegars.
• Endlessly versatile. For spicy mayo, sushi, okonomiyaki, potato salad, sandwiches and dips.
• Easy to use. A practical 450g squeeze tube for precise piping and drizzling.