Japan

I know it's morning, and maybe mayonnaise isn't the topic you want to hear about right now, but if you've ever tried Japanese Kewpie mayo, you know it's the best in the world. 

Ever wondered why? Here’s a breakdown from my Paragraph article 🧵 :

I know it's morning, and maybe mayonnaise isn't the topic you want to hear about right now, but if you've ever tried Japanese Kewpie mayo, you know it's the best in the world. 

Ever wondered why? Here’s a breakdown from my Paragraph article 🧵 : https://paragraph.xyz/@beecurious/japanese-kewpie-mayo

Founder of /farcastea
Newsletter for Japan: https://paragraph.xyz/@beecurious
Podcast:https://open.spotify.com/show/1542Ivs82TOVLcfPVEoFoP?si=2dc
Hosting /japan

1. In Japan, eggs are a big deal, with the average person eating 339 eggs per year, according to Mainichi Newspaper in 2022. The secret ingredient in Kewpie? It’s EGGS.

2. Unlike American mayo, which uses the whole egg, Japanese mayonnaise like Kewpie uses only the yolks. This gives Kewpie its rich yellow color and creamy, custard-like texture.

3. Kewpie Mayonnaise packs 4 egg yolks per 500g. The amino acids from the egg yolk protein are key to Kewpie's delicious, savory flavor.

4. Kewpie also uses different vinegar. American mayo uses distilled vinegar for a sharp taste, while Kewpie opts for apple cider or rice vinegar for a sweeter, milder flavor. Plus, Kewpie includes MSG, which enhances the taste.