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- 9 Best Tried and True Packs of Japanese Mayo in 2023 (Kewpie, Ajinomoto, and More)
9 Best Tried and True Packs of Japanese Mayo in 2023 (Kewpie, Ajinomoto, and More)
This recipe has earned Japanese mayo a strong following, with some people even preferring the Japanese version over the typical Hellman's or Kraft. That’s why we ordered the 9 most popular packs of mayo off Japan’s e-commerce giants, tested then, and invited three certified seasoning sommeliers and asked them to taste each product. The three experts then compared the following:
- Acidity
- Savoriness
- Sweetness
- Creaminess
- Compatibility With Other Foods
Megumi is a certified wine and Japanese sake expert as well as is a vegetable sommelier, seasoning sommelier, vegetable and fruit beauty advisor, junior food education meister, food coach, IFA olive specialist, and Edo Tokyo vegetable concierge. She wears many hats, crafting and publishing family-oriented recipes, writing columns, teaching at a cultural center, running the Aomori Vegetable Marché, and making radio appearances.
She uses her knowledge as a vegetable sommelier pro and seasoning sommelier to develop new recipes and products, introducing the charm and flavor of fruits and vegetables to all generations. She's very active, making appearances on on NHK Radio's "Saitamazu" and Television Saitama's "Machikomi."
She's a food expert that's a certified vegetable sommelier and seasoning sommelier pro. You may see her at workshops or nutrition lectures, elucidating the relationship between housewives and seasonings. She's also well-versed in kitchen appliances and oversees the development of various condiment-related items. And to top off her wide-ranging lists of accomplishments, she also helps craft recipes for condiment brands and pens food columns.
mybest US' editing team consists of experienced members who have backgrounds in writing, editing, translation, and more. We are dedicated to researching what makes a product or service the best to users in the US in order to create top-quality articles. From skincare, to kitchen appliances, and to DIY supplies, our mission is to find the best ones for you.
The expert oversees the Buying Guide only, and does not determine the products and services featured.
How to Choose a Pack of Japanese Mayo
Mayonnaise isn't something you regularly think deeply about when you go out to shop for it. Usually, you probably stick with your childhood favorite. But there are plenty of brands out there with varied flavor profiles and ingredients, so let’s talk about how they're different.
① Check the Recipe for Whole Eggs or Egg Yolk Only
Eggs are usually always a main ingredient of mayonnaise. But it’s important to pay attention to whether the recipe uses whole eggs (whites and all) or just the yolk.
For reference, most American brands of mayo are made using the whole egg. Since the whites are included, the mayo itself is paler in color and lighter in flavor.
On the other hand, representative Japanese brands, like Kewpie, only use the yolk, which makes the mayo taste deeper and richer. Both kinds of mayo have their uses.
If you’re planning on drizzling mayo over food that’s already rich and flavorful, then we recommend the lighter whole-egg mayo; if you’re looking for a vegetable dip or bread spread, then go for the rich yolk-only mayo.
Also, keep in mind that egg allergies don’t mean you have to renounce mayo forever. You can always find mayo that uses soy alternatives, and they don't taste bad at all.
② See What Additives are Included and Where It Was Made
When dealing with Japanese mayonnaises, you'll first want to check where it's been made. Japan subjects its food to rigorous quality inspections, so if you’re searching for high-quality, authentic Japanese mayo, look for that “made in Japan“ label.
After checking the country of origin, you'll want to go back to the food label. No food is supposed to be bad for you, but if you’re worried about as of yet unknown effects of chemical processing cropping up in the future, then check the ingredients list to make sure there are no artificial ingredients.
As a note, some amino acids found in Japanese mayo are synthesized in labs and thus qualify as artificial additives.
You can also look for GMO-free foods–some products even will go so far as to guarantee that the chickens who laid the eggs were not fed genetically modified corn.
Just keep in mind that 90% of scientists agree that GMOs are safe to eat, but again, because it’s near impossible to definitively prove a food is safe, you can choose to avoid them if you wish.
③ Take a Look at the Amount of Calories and Sodium
If you're watching calories, note that normal whole-egg mayonnaise contains about 700 calories per 100 gram serving; the yolk-only kind contains about 670 calories per 100 grams.
Mayo is naturally pretty low in sugar; however, some low-calorie or low-sodium mayo brands will sneak sweeteners into their recipes in order to make up for the loss of flavor. So, if you’re really worried about your health, read not just the label but also the full ingredients list.
9 Best Packs of Japanese Mayo
Products | Image | Click to purchase | Key features | |
|---|---|---|---|---|
1 | Yodoran Hikari Super Rich Mayonnaise | | The Addition of Premium Eggs Makes This Mayo Rich and Creamy | |
2 | Kewpie Mayonnaise | | Can Balance Any Dish and Still Tastes Great | |
3 | Ajinomoto Pure Select Mayonnaise | | Quite Creamy but Keeps Acidity, Saltiness, and Sweetness Balanced | |
4 | JFDA Plus Mayonnaise Type 50 | | Strong Acidity, Followed by a Mellow Sweetness | |
5 | Kewpie Flaxseed Oil Mayonnaise | | Versatile and Doesn’t Give up Flavor Despite the Oil Base | |
6 | Kewpie Pro Use Mayonnaise Mild | | A Standard Mayonnaise With Mild Flavors and a Creamy Texture | |
7 | Sokensha Fertilized Egg Mayonnaise | | A Rather Viscous Mayo With Rich, Eggy Notes |
Yodoran HikariSuper Rich Mayonnaise ｜ 3 pack
The Addition of Premium Eggs Makes This Mayo Rich and Creamy
It balanced out its egginess with just the right amount of acidity and savoriness, ensuring this condiment would taste great with anything. Yet, it still maintained that mellow creaminess we associate with only the best of mayo.
You could use this as a dip, or you could use this in cooking; it was a well-rounded product mayonnaise fanatics will love.
KewpieMayonnaise
Can Balance Any Dish and Still Tastes Great
Of course, it wasn’t so sour that it was overwhelming; when paired with other foods, the flavors were well-balanced. We could also taste the richness characteristic of yolk-only mayo.
It was, however, more light than creamy. Finally, there was also a hint of sweetness that slowly unfurled–it was a flavor we don’t think we’ll ever get sick of.
AjinomotoPure Select Mayonnaise
Quite Creamy but Keeps Acidity, Saltiness, and Sweetness Balanced
The mayo was quite oily, but that may also be why it was also so rich. As a whole, the product was well-balanced, both in taste and texture. As a condiment, it didn’t come off too strong, adding just the right amount of flavor of our food. Just try not to overeat it.
JFDA PlusMayonnaise Type 50
Strong Acidity, Followed by a Mellow Sweetness
The sweetness was apparent from the first bite, so this mayonnaise might taste better on richer foods like meat and fries, rather than on veggies.
KewpieFlaxseed Oil Mayonnaise
Versatile and Doesn’t Give up Flavor Despite the Oil Base
The addition of the oil was pleasant though, and we thought it actually made the condiment more versatile. So it’s as worth buying for the flavor as it is for the purported health benefits of α-Linolenic acid. Kewpie recommends this product to those suffering from high blood pressure.
KewpiePro Use Mayonnaise Mild
A Standard Mayonnaise With Mild Flavors and a Creamy Texture
Because all the flavors were a bit weak, the mayo just felt really creamy, and its natural sweetness was more noticeable.
SokenshaFertilized Egg Mayonnaise
A Rather Viscous Mayo With Rich, Eggy Notes
The texture itself was quite viscous, so this mayo may come off as too much for some.
How We Tested the Japanese Mayonnaises
We gathered 9 popular Japanese packs of mayonnaise from various e-commerce sites and tested them for their acidity, savoriness, sweetness, creaminess, and compatibility with other foods.
Finally, we looked at how all the elements worked together and gave each mayo an overall score.
Test ① Acidity
So we asked our experts to try all the mayonnaise and tell us if it had just the right amount of acidity. We then graded all the products on a five-step scale from 1.0 to 5.0.
We Preferred Mayo to Be Sour
As most people probably don't eat mayonnaise by itself, we needed the mayo to be sour enough to preserve its flavor even when combined with other foods. In addition, sourness helped whet the appetite. So we were partial towards mayo that was more acidic.
Test ② Savoriness
The next defining flavor of mayonnaise is salt. You can’t have mayo that isn’t at least somewhat savory.
Our experts tested the mayo to determine which added just the right amount of saltiness to food. We then graded each product on a five-step scale from 1.0 to 5.0.
We Liked Mayonnaise to Be Salty to Balance Out the Acidity
After testing all the mayonnaises, the more savory ones were judged to be better paired with vegetables.
Mayo is often used with foods with a lot of water in them, in veggie dips, for example, or salad dressings or sandwich spreads. Therefore, it’s important that both the salty and sour elements be strong and well-balanced so that the flavor of the mayonnaise isn’t lost among all the other foods.
Test ③ Sweetness
The last ingredient that is important in mayonnaise and actually enhances the flavor of it is sugar.
Our experts tried all the mayo to find the ideal level of sweetness. We then graded all the products on a five-step scale from 1.0 to 5.0.
Mayo That Wasn’t as Sweet Complemented More Foods
So, to sum up, mayo with a stronger acidity and savoriness that’s well-matched to the other flavors in your dish–but with a subdued sweetness–were judged to be most delicious.
Test ④ Creaminess
To get a really creamy mayonnaise, you need the perfect combination of eggs and oil.
We had our experts try all the mayo to find the smoothest and creamiest ones. We then graded all the products on a five-step scale from 1.0 to 5.0.
Creamy Mayo Best Brings Out That Rich, Eggy Flavor
The mayo should be neither too thin nor too thick; it should feel just a bit oily without feeling greasy and be lush and dense without feeling like tar. When it was eggy enough, it also reminded us of a whip, which made it all the more delicious as a dip, spread, or topping.
Test ⑤ Compatibility With Other Foods
For this test, we paired our mayo with cucumbers–a staple in many salads–and served it to our experts. They then shared their impressions, and we graded each product on a five-step scale from 1.0 to 5.0.
Mayos Great for Dips and Spreads Are Different From Ones Good for Cooking
Basically, if the mayo itself had a dense, savory flavor, then it was great as is, whether you wanted to dip foods in it or drizzle it over things; however, if it was a sweeter mayonnaise with only a hint of sourness, then it was better used for cooking.
Sour mayonnaise goes well with raw vegetables. Even mayo that doesn't have salt in it—depending on what kind of food you pair it with, you can draw out sweetness and umami.
When Does Mayonnaise Expire?
Basically, it doesn’t matter when the mayo expires; as soon as you’ve opened it, make sure you store it properly and finish it up as soon as possible.
If it looks like you won’t be able to finish within the time limit, then try getting creative. Make a mayo-based dressing, or use it as a cooking oil - after all, mayo’s a versatile condiment and with a bit of effort, you can ensure that none of it goes to waste.
More Japanese Condiments to Spice Up Your Food
If you're wanting to try something new with Asian-inspired flavors, then you might be willing to experiment with Japanese ingredients, such as wasabi, sushi vinegar, or soy sauce. If you need help picking out the best one, check out one of our articles below!
Introducing the Experts Who Lent Us Their Knowledge
{Left: Etsuko Makino}
She uses her knowledge as a vegetable sommelier pro and seasoning sommelier to develop new recipes and products, introducing the charm and flavor of fruits and vegetables to all generations. She's very active, making appearances on on NHK Radio's "Saitamazu" and Television Saitama's "Machikomi."
{Middle: Takayo Ishikawa}
She's a food expert that's a certified vegetable sommelier and seasoning sommelier pro. You may see her at workshops or nutrition lectures, elucidating the relationship between housewives and seasonings. She's also well-versed in kitchen appliances and oversees the development of various condiment-related items. And to top off her wide-ranging lists of accomplishments, she also helps craft recipes for condiment brands and pens food columns.
{Right: Megumi Yoshida}
She's a food expert that's a certified vegetable sommelier pro and seasoning sommelier. She wears many hats, crafting and publishing family-oriented recipes, writing columns, teaching at a cultural center, running the Aomori Vegetable Marché, and making radio appearances.
Top 5 Packs of Japanese Mayo
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The descriptions of each product is referenced from the content available from the manufacturer, e-commerce sites etc.
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