Mayonnaise improves your quality of life, whether you choose to accept it or not. An unnamed condiment hero, it is the key to golden brown grilled cheese, the most special ingredient in a special sauce, and a lazy shortcut to the lush Caesar sauce. In my opinion, the highest form of mayonnaise is Chobe Mayonnaise.

Although kewpie cakes have become more and more popular in the United States in recent years (this trend is only supported by Emily Mariko's viral salmon rice TikTok), Japanese kitchens have stocked this luscious condiment since 1925. It is not only smoother and richer, but also more fun to use (squeeze bottle> jar) than the average mayonnaise, but it is also full of a lot and more egg umami flavor. If Kewpie has a strong sweet and salty taste that products like Hellmann's don't sound contradictory, then you only need to taste it to understand. I didn't eat enough in the poke bowl, a piece of mayonnaise is welcome on top of the okonomiyaki, and anywhere else.

Although the American mayonnaise uses whole eggs, Kewpie mayonnaise adds egg yolk and egg yolk separately, showing a yellow, almost creamy texture, and a noticeably rich and fatty taste. Egg yolks-there are exactly four in every 500 gram squeeze bottle-are an important source of amino acids, giving Kewpie its iconic saltiness and a distinct egg flavor.

In order to balance the benefits of all fats, Kewpie has the perfect amount of acid. Although Hellmann's and other American brands use spicy distilled white vinegar, Kewpie relies on blended vinegars—such as rice vinegar, red wine vinegar, apple cider vinegar, and distilled vinegar—to add complexity, flavor, and natural sweetness.

Most importantly, Kewpie is made with monosodium glutamate. Like many other irresistible foods, it has the same breathtaking taste. Except for oil, egg yolks, vinegar, salt, and MSG (or yeast extract!), Kewpie’s pie has nothing else-no added sugar, the combination of vinegar and salt makes the taste fresh and contains no chemical preservatives. (In addition, the squeeze bottle helps insulate oxygen and extend its shelf life.) It is worth noting that the American-made Kubi formula, launched in 2017, uses yeast extract instead of MSG flavoring, and does include sugar. For the most authentic Chobe experience, look for bottles imported from Japan.

High-quality ingredients alone are not enough to guarantee excellent mayonnaise. Kewpie mayo's signature silky taste is also the result of the company's proprietary emulsifying machine, which blends their products into a glossy and sweet perfection.

You can make an approximation from scratch! With the help of a food processor, it blends together at a critical juncture. (Or for a simpler hacker, like this brave Redditor, add rice vinegar and sugar to American stuff.)

However, whether you are looking for a bottle of Chobe or trying a homemade version, don't throw away the semi-finished Hellmann's bathtub immediately. Classic mayonnaise is still worth keeping in the refrigerator because, hey, Kewpie is not the most economical way to make a large bowl of potato salad. Although I like its saltiness, I don't want to introduce all the egg flavor into desserts such as chocolate mayonnaise cake or banana bread. Who knows? You may still prefer to use more neutral American mayonnaise in dishes such as lobster rolls or elote, where you want other flavors to shine.

The moral of the story is: there is enough space in your refrigerator and in your heart for more than one mayonnaise. Whether you make it yourself or buy it from a local Asian grocery store, I strongly recommend that you look for this popular condiment. Your next egg salad is worth having, and more importantly, you are worth having.

First appeared in Bon Appétit

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