Kewpie Mayonnaise is the flagship product of the Japanese company Kewpie and one of the most recognizable mayonnaise brands worldwide. It was first introduced in 1925 as the first commercially produced mayonnaise in Japan and quickly became an essential condiment in everyday Japanese cuisine.

Unlike many Western-style mayonnaises that use whole eggs, Kewpie Mayonnaise is made primarily from egg yolks, which gives it a thicker, creamier texture and a richer flavor. The recipe typically includes vegetable oil and vinegar, most commonly rice or apple cider vinegar, contributing to its distinctive aroma and mild acidity.

One of its defining characteristics is its pronounced umami profile, created through the specific combination of ingredients and production techniques. The mayonnaise is known for its smooth, almost silky consistency and a balanced taste combining subtle sweetness, acidity, and savory notes.

It is also easily recognizable by its soft plastic squeeze bottle with a narrow red cap designed for precise dispensing. Kewpie Mayonnaise is widely used in Japanese gastronomy, particularly in dishes such as okonomiyaki, takoyaki, egg sandwiches, and various salads.

Due to its texture and rich flavor, it is often used as a base for sauces and dressings. Today the product is sold globally and is considered one of the most influential condiments associated with modern Japanese cuisine.