Mayo has always been a kitchen staple, but lately people are using it in new ways. You might see it on rice bowls, swirled into noodles, mixed into dipping sauces, or tucked inside sushi hand rolls.
That is usually a sign they are not using the classic mayo you grew up with. They are using Japanese mayo.
Traditional Mayo vs. Japanese Mayo: What’s the Difference
Japanese mayo is known for its silky, custard-like texture and its balanced, savory flavor. American mayo is typically thicker and more neutral, while Japanese mayo feels smoother and more rounded on the palate.
You can often spot it by the squeeze-friendly bottle and the familiar red cap that has been part of Japanese kitchens for generations.
Why Japanese Mayo Has Become So Popular
People love how versatile it is. Japanese mayo works anywhere you want extra creaminess or a more savory boost. As Japanese and Asian-inspired cooking has become more common in home kitchens, more people are discovering how well this mayo melts into warm dishes and adds depth to sauces.
It brings out the best in simple foods like fries, sandwiches, ramen, grilled vegetables, eggs, and even pizza. Once people try it, they usually keep a bottle within reach.
Ingredients in Japanese Mayo
What’s in Japanese mayo? You’ll typically be able to thank the following ingredients for its wonderful taste and texture.
Egg
Japanese mayo traditionally uses only the yolks. This creates its velvety texture and rich color.
Vinegar
Instead of strong distilled white vinegar, Japanese mayo typically uses rice vinegar or apple cider vinegar. These give it a softer, more gentle acidity.
MSG
However, keep in mind that it’s not just the ingredients that define Japanese mayo. What is Japanese mayo made of? It’s best seen as a combination of ingredients and time-tested technique. The ways in which these ingredients are utilized differentiate Japanese from Western mayonnaise. In particular, Japanese mayo tends to omit or go easy on sugar in comparison to Western preparations.
One of the biggest differences in Japanese mayo comes from its use of umami seasoning. This is often MSG or a similar savory enhancer that brings depth and roundness to the flavor. In Japanese cooking, umami is treated like any other core taste. It is used to balance dishes and give them a satisfying, almost addictive quality.
Umami seasoning in Japanese mayo is not about making the flavor stronger. It is about making the flavor fuller and more complete. It softens sharp edges, boosts savoriness, and helps the mayo blend smoothly with other ingredients. That is why it works so well in warm dishes, dipping sauces, rice bowls, noodle recipes, and anything that needs a little lift.
In American kitchens, people are rethinking MSG and discovering why it has been loved in Japan for generations. When you taste Japanese mayo and notice that richer, more lingering flavor, that is often the umami at work. It is subtle, but it changes everything in a really good way.
Where to Buy Japanese Mayo
You can find Japanese mayo in Asian grocery stores, specialty markets, and many major retailers. KEWPIE Japanese Mayo is now easy to find in most American grocery stores. Look in the international aisle or near the condiments section.
You can also order it online if you prefer to stock your pantry that way.
Getting the Most out of Japanese Mayo
Trying Japanese mayo for the first time is a little like opening a door to a new kitchen. Once it’s in your fridge, you start noticing how many meals get better with a squeeze.
Here are a few things to keep in mind as you start playing with it:
- Make it a weeknight go-to. Japanese mayo is easy to find now, which means you can add it to your regular rotation without hunting for specialty stores.
- Lean into the flavor. The texture is silky and the flavor is balanced with a gentle umami lift. It gives simple meals the kind of depth that usually takes more time and ingredients.
- Use it on more than Japanese dishes. It is incredible with sushi and rice bowls, but it shines on sandwiches, eggs, roasted vegetables, chicken, fries, and even pasta. There are no rules here.
- Let it finish the dish. A small drizzle on top of warm noodles or seared meat melts into the food and brings everything together.
- Once you start experimenting, you understand why people keep calling Japanese mayo their “secret ingredient.” It is familiar enough to use every day and flavorful enough to make even a simple meal feel a little elevated.