""It's really creamy with a consistency that's different from most other mayonnaise,""
""It only uses yolks instead of whole eggs, so it's extra rich, and the tangy flavor works really well with a lot of savory and even sweet recipes.""
""I was surprised and also delighted by the story of it,""
""In the book, we have these sort of by-the-decades Kewpie moments, we talk about how they got this bottle shape and when it was first brought to America.""
Kewpie mayonnaise uses only egg yolks, producing a creamier, richer consistency and an umami-forward flavor that enhances savory and sweet dishes. The condiment appears in a distinctive white squeeze bottle with a red top and a cherubic mascot. A cookbook titled For the Love of Kewpie includes 55 recipes applying the mayonnaise across soups, sandwiches, deviled eggs and desserts. The brand's history includes unique marketing moments such as a radio show and school outreach about making mayonnaise. Past and current Kewpie employees contributed background, and recipe developers consulted an employee-produced cookbook for application ideas.
Read at Los Angeles Times
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