Grocery Guide: Japanese Mayo
Photo by John Kiely
I loathed mayonnaise for an entire childhood, but was mistaken. Miracle Whip was the vile family culprit. No great loss, as there's not a lot of kid food that requires mayonnaise anyway.
As an adult, I was still wary of any jar of white stuff with Kraft on the label, so I chose Hellman's. It would've been a lifetime loyalty, but I married a girl who'd lived in Tokyo for a year, and she turned me on to Kewpie, the Japanese favorite in a soft, lascivious-feeling plastic squeeze bottle.
What makes it so special? Kewpie is made with egg yolks and rice vinegar, rather than whole eggs and distilled vinegar, so it has a richer, tangier taste. It also has that umami thing from a small dose of monosodium glutamate.
We use it for a dip for vegetables, like broccoli, and for French fries, chicken nuggets, and sautéed asparagus. A squirt added to vinegar and oil makes an instant salad dressing. The Kewpie bottle has a star-shaped opening at the top, so the mayo squeezes out with a decorative flair.
Our favorite use is for tuna salad, and remarkably simple and tasty egg salad.
Egg Salad Cover two eggs with cold water in a pan, and bring to a boil, covered. Turn the heat to low, and cook eggs 13 minutes. Remove eggs and put them into cold tap water to cool.
After you peel the eggs, smash them coarsely with a fork. The eggs yolks should be bright yellow with none of that hideous green coating. Add 1½ to 2 tablespoons of Kewpie, salt, and pepper. Mix. That's all.
Kewpie mayonnaise is available at Nippon Daido, Dun Huang, and Central Market.
Get the Food & Drink Newsletter
Our weekly guide to Houston dining includes food news and reviews, as well as dining events and interviews with chefs and restaurant owners.
More Food & Drink News
- Houston's 5 Best Weekend Food Bets: Labor Day Weekend BBQs & Brews
- Upcoming Houston Food Events: A Saint Arnold and Original Ninfa's Meeting of the Minds
- Openings and Closings in Houston: Pour Society And A Newly Announced Speakeasy
- 100 Favorite Houston Dish, No. 62: Oxtail at Le’ Pam’s House of Creole