Kewpie mayo differs in almost every way from the mayos you know from Holland, Belgium, or the United States. The first difference is in the ingredients. Unlike American mayos such as Hellmann’s, Kewpie contains no sugar, which provides a more savory taste. American mayo is often lighter in texture, while Kewpie is silky and creamy due to the use of only egg yolks instead of whole eggs.

Belgian mayo is known for its strong vinegar flavor and thicker texture, which many people love with fries. Dutch mayo tends to be milder, slightly sweeter and often less rich in flavor. Kewpie, on the other hand, uses rice vinegar, which gives it a subtle and slightly sweet acidity that is perfectly balanced. This makes it more versatile and more suitable for dishes such as sushi and salads.

Plus, Kewpie has that unique umami taste thanks to the addition of MSG, which you won’t find in traditional Dutch or Belgian mayos. That umami is what really sets it apart and why it is so beloved by chefs. The use of a handy squeeze bottle – specially designed to minimize oxidation (yes, you didn’t know that, did you!) – completes it. To me, Kewpie always feels like a luxury treat, while other mayos remain more of a functional sauce. But maybe it’s also because, as a Dutchman, I put mayonnaise on my fries ; ) .