How Long Does Kewpie Mayo Last? (2023)

There is no comparison between ordinary mayonnaise and Kewpie mayo. There is nothing wrong with regular mayo; however, Kewpie's stuff is superior in taste and texture. It's like comparing chalk with cheese.

Kewpie mayonnaise sets the standard for all other brands to aspire to, but none even come close: whether dipping fries or spreading on sandwiches, Kewpie is a must-have.

Being made with fresh eggs, you might be concerned about how long Kewpie mayo lasts before it goes off. If you're interested, I'll explain everything about this incredible condiment. The moment you try it, you'll become addicted for life.

So, how long does Kewpie mayo last?Keeping a bottle of Kewpie mayonnaise unopened for 12 months is possible if you follow a few simple guidelines. After opening, you have one month to use it up. Using it before it expires will ensure the best quality.

Jump to:
  • What is Kewpie mayonnaise?
  • How is Kewpie mayo different from regular mayonnaise?
  • The difference between Japanese and American made Kewpie
  • How long does Kewpie mayo last?
  • How to tell if Kewpie mayo goes bad?

What is Kewpie mayonnaise?

Japan's Kewpie mayonnaise makes waves in the West and is extremely popular in Asia. The taste of Kewpie mayonnaise is irresistible - it has just the right balance between the acidic and sweet flavors. There is a thick, tangy flavor, so the Kewpie difference is something you can taste.

Kewpie mayo is incredibly versatile, from sandwich spreads to purees and dips, and it's the perfect topping for food like Japanese okonomiyaki, which is popular street food in Japan. Where you might use regular mayo, we recommend Kewpie mayo.

The Origin of Kewpie Mayo

Mayonnaise's origins lie deep in the history of the island of Minorca, Spain, in the 18th century. In Mahon, they served the sauce to the French military martial, the Duc de Richelieu. He loved it so much that he brought it back to Paris and it became known as Mahon's sauce or Mahonnaise.

It wasn't until 1925 when Japanese national Toichiro Nakashima first came across the condiment on a visit to the U.SU.S. He decided he would produce and distribute it in Japan on his return.

In 1919, Nakashima founded a company under Shokuhin Kogyo Co Ltd, which today has approximately 8,500 employees. This company was the vehicle he used to launch his now-famous Kewpie mayonnaise.

Japan and Asia quickly adopted it, and soon enough, they exported it to the West, and Americans raved about its fantastic taste and texture.

(Video) The Untold Truth Of Japanese Kewpie Mayonnaise

Thanks to its creamy texture and flavor combination, the product has a balance between sweetness and acidity.

American-style mayonnaise used to be my favorite. After trying Kewpie Japanese mayonnaise, I will never return to regular mayonnaise again. There's nothing like it. If you haven't tried it yourself, you're missing out.

Where can I purchase Kewpie mayonnaise?

Kewpie mayonnaise comes in two varieties: the original Japanese variety and its American counterpart, produced in California and free of MSG. In North America, both versions of Kewpie mayonnaise are available at several grocery stores, including Walmart and Costco. Your local international or Asian grocery always carries Kewpie mayonnaise.

What makes Kewpie so tasty

If a brand of mayonnaise stands above the rest, there must be a good reason for that. It is the ingredients that make the difference.

1 The vinegar

Distilled vinegar is a vital ingredient in many brands of mayonnaise. Compared to distilled vinegar, fermented rice wine vinegar is tangier and has a more lively taste. And kewpie mayonnaise is made with rice vinegar instead of distilled vinegar, giving it a milder flavor.

2 No added preservatives

Kewpie mayonnaise does not contain any preservatives, making it stand out from its rivals. Rice wine vinegar acts as a natural preservative and adds a slight saltiness to the mix. The salt comes from monosodium glutamate, or MSG for short.

There are many misconceptions about MSG. These rumors are untrue, as you will read below.

Kewpie contains MSG

Speculation about MSG started back in the 1960s when Robert Ho Man Kwok, a Chinese American Dr, had a letter published in the New England Journal of Medicine. The doctor claimed he fell ill after eating Chinese food. He suspected that either alcohol or MSG might have contributed to his symptoms.

The doctor's symptoms sparked a lot of misinformation about MSG, equating it to the "Chinese restaurant syndrome," now known as the "MSG symptom complex." Many symptoms were attributed to MSG, ranging from headaches to nausea and numbness.

Presently, there is no evidence that it is dangerous, andaccording to the USDA, there is no evidence that it is harmful.

So, it shouldn't surprise anyone. There is MSG in Asian food, and millions routinely consume it without causing harm.

(Video) Japanese Mayo vs. American Mayo: What's the Difference? (Recipes + More!)

Kewpie mayonnaise gets its signature flavor from MSG, an umami-tasting ingredient.

As a result of historical misinformation, Kewpie mayonnaise produced in the U.S. doesn't contain any MSG. Therefore, you must buy an Asian-made product to get the full Kewpie flavor. It is available at many Asian groceries.

Kewpie comes in a squeeze bottle, not a jar.

Mayonnaise products are often sold in glass jars with screw-top lids. Kewpie, on the other hand, does not. Mayo comes in a squeezable bottle for convenience.

But it isn't just a convenience issue. Kewpie's squeezable bottles prevent oxygen from getting in. Mayo stays fresh longer this way.

The introduction of oxygen occurs when you open a glass container and reseal it. Hence, it accelerates the rate of deterioration.

For a decorative squeeze, you can buy individual bottles of Kewpie mayo, depending on how much you enjoy it. If you prefer a more generous application, you can choose a star-shaped end.

What does Japanese Kewpie mayo taste like?

Kewpie mayonnaise is light yellow, unlike most other mayonnaise brands. Mayonnaise is made from yolks, so it has a light color. It has a gorgeous thick consistency, much more so than other mayo brands. Fruity, sweet, and eggy with a hint of umami.

How is Kewpie mayo different from regular mayonnaise?

In the world of mayonnaise, Kewpie mayonnaise is the best because of one thing, which is its ingredients.

1 For regular mayonnaise

Off-white mayonnaise makes up the majority of the products on the market today. Kewpie mayonnaise also contains eggs. While the Japanese make their mayonnaises exclusively from egg yolks, most other brands, including American-made ones, use whole eggs, diluting the natural yellow color.

Another characteristic of Kewpie Mayo that differs from the rest is that the others use distilled vinegar from wine or champagne. Traditionally, the Japanese product is made with fermented wine using apple cider or rice wine.

Glass jars are commonly used for packaging mayonnaise, with only a few brands available in squeeze bottles.

(Video) Kewpie Mayo

2 For Japanese mayo (Kewpie mayo)

Kewpie mayonnaise exhibits its yellow color because it is made only from egg yolk. The fermented vinegar, umami from the MSG, oil, salt, and various natural spices give a richer, more distinctive flavor. The rice vinegar adds a delightful note of sweetness.

Kewpie mayonnaise comes in a squeezable bottle to prevent oxygen from causing it to deteriorate. They also make the mayo much easier to apply.

The difference between Japanese and American made Kewpie

I must confess that the Japanese mayonnaise made in California is much better than the US-made version. Monosodium glutamate is a critical ingredient in this Japanese product, and its umami flavor makes a world of difference. The MSG is where the magic happens.

In the United States, Kewpie mayonnaise uses yeast extract to impart umami flavor, but it's not the same. A lot of people are still skeptical about eating MSG. Still, yeast extract contains naturally occurring MSG, so people unknowingly consume it.

However, as I said before, the FDA agrees that MSG is not harmful. Therefore, you should use the Japanese Kewpie, which is the best on the market as far as I am concerned. No offense meant, but the truth always outweighs patriotic feelings.


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How long does Kewpie mayo last?

According to the manufacturer, it's best to consume kewpie mayonnaise within one month of opening. Then again, I know plenty of people who continue to use it even after that - up to 30 days after opening, and they say it's still great.

When you open the bottle, you must store it specifically. You can prolong its life by refrigerating it rather than leaving it in the open.

Do you keep Kewpie mayo in the fridge?

When you open Kewpie mayo, you should store it in your refrigerator, although the bottle is a squeezable one that keeps out unwanted oxygen.

Keep it out of your refrigerator door, however. Although it might seem very convenient to store it there, the refrigerator door is always open, so it isn't the coolest place to keep it. Instead, place it at the back of the fridge.

(Video) The Rise of Kewpie

Keep unopened bottles of Kewpie mayo in a cool, dark, and dry environment to extend their shelf life.

How long is Kewpie mayo good for in the fridge?

There was an old bottle of Kewpie mayo in the refrigerator that I had forgotten. The texture remains creamy and acceptable when using it; I say this based on my experience. It's all right to keep mayonnaise in the fridge for three months.

As a general rule, you should aim to use it within one to three months of opening if the "best before" or "best by" date appears on the label. However, to enjoy the best quality mayonnaise, I believe it is best to consume it within one month after opening.

How to tell if Kewpie mayo goes bad?

My house doesn't have kewpie mayonnaise around for a long time. Some people have fads, and then they move on. Often, every sandwich made gets a generous coating of mayo, then it gets forgotten for several weeks until a dim light goes on and you remember it again.

This may sound familiar to you, so here are some things you should look for when checking your Kewpie mayo. Check for the following:

  • A change in color - don't forget, however, that Kewpie mayo is naturally yellow
  • A change in texture
  • An odd odor
  • A sour taste
  • Clear liquid appearing on the surface - it's an indication of separation
  • The appearance of mold

There is nothing to worry about. If you are prone to forgetfulness, you might think twice about ruining an otherwise good sandwich if you wait too long.

While it might cause a tummy upset if you accidentally consume some spoiled mayo, you are unlikely to become seriously ill even though it contains eggs.

If in doubt, chuck it out. You won't go far wrong. That's my golden rule.

Kewpie mayonnaise substitute

You can substitute Japanese Kewpie mayonnaise in a few different ways. You can use regular mayo or make it from scratch.

Ingredients for Japanese Mayo Using Regular Mayonnaise

  • 1 cup of regular mayo (Hellman's, another brand, or even a vegan mayo)
  • A pinch ofdashi powder- you can omit this if you're a strict vegetarian.
  • ½ teaspoon of Dijon mustard
  • half tablespoon of fermented apple cider or rice vinegar
  • ½ teaspoon of granulated white sugar

Ingredients for Japanese (Kewpie Mayo) - from Scratch

(Video) Mayo vs Kewpie

  • Two egg yolks (discard the rest)
  • ¼ teaspoon of dashi powder – for the umami flavor
  • 1 teaspoon of Dijon mustard
  • 2 tablespoons of fermented apple cider or rice vinegar
  • 1 teaspoon of sugar
  • ¾ of a teaspoon of iodized salt or 1 teaspoon of kosher
  • 1 cup of neutral-tasting oil such as grapeseed or canola

How to make Japanese Mayo (Kewpie Mayo)

When using regular mayonnaise

  • Put all the ingredients in a bowl and mix thoroughly, ensuring the dashi and sugar are properly dissolved. You can whisk it for a few minutes longer if the texture is too thin.
  • When satisfactorily mixed and you're happy with the texture, transfer to an airtight storage container, seal, and refrigerate.

Making Kewpie mayo from scratch

  • Mix all ingredients except the oil in a food processor until the – dashi, salt, and sugar have all dissolved. If you don't have a food processor, you can whisk by hand - it just takes a little longer.
  • Add the oil as you whisk until it emulsifies. It should have a nice, thick consistency. If it's still a bit too thin, carry on whisking until it gets a little creamier.
  • Transfer to an airtight container, seal and refrigerate

Recipes to make with Kewpie mayonnaise

Don't just use Kewpie mayonnaise for sandwiches or fries – try some of the recipes shown below:

These are just a few great recipes to get you started, but you can find plenty more on sites like website.


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