Japanese Pantry
Kewpie Mayonnaise: Japan's Egg-Yolk Mayo
キユーピーマヨネーズ
By the Aoi's Japanese School Lunch team · November 8, 2026 · 2 min read
What Kewpie mayonnaise is, what makes it different, how it's used in tuna mayo onigiri, and what to use if you can't find a bottle.
In the video "Best Onigiri in Japan: Top 3 Rice Balls Ranked!," Kewpie is the mayonnaise recommended for tuna mayo onigiri. Kewpie is a Japanese mayonnaise brand, and the video describes it as creamy, made with lots of egg yolks. About 20 recipes on this site use mayonnaise.
What is Kewpie mayonnaise?
- Made with egg yolks. Kewpie says its mayonnaise uses only the yolks, not whole eggs.
- Has its own vinegar. The company says it developed a vinegar for mayonnaise, made from apple juice and malt.
- Launched in 1925. Kewpie says its founder launched the mayonnaise that year.
- Simple ingredients. The Japanese bottle lists vegetable oil, egg yolk, vinegar, salt, spices, seasoning (amino acids) and spice extract.
- Sold abroad too. Kewpie lists sales in the US, Europe and several Asian countries. The recipe may differ by country, so read the label on your bottle.
How it's used in the video
- 0:52 The canned tuna needs draining well, because leftover oil keeps the seasonings from blending and makes the onigiri hard to shape.
- 1:04 Mayonnaise and soy sauce go in. The video description lists 14 g of mayonnaise (about 1 tablespoon) with 40 g of tuna, for 2 onigiri.
- 1:19 The video says Kewpie goes well with rice.
Allergy notes
- It contains egg, soybean and apple. That's what the Japanese label lists. Labels can differ by country, so go by the bottle in your hand.
- Egg white counts too. Even though it's made with yolks, Kewpie's page says it counts as containing egg white. It also says the egg is pasteurized, but should be treated like raw egg for allergy purposes.
- Avoiding egg? Look for a mayonnaise-style dressing made without egg, such as Mayodore in Japan or a vegan mayonnaise elsewhere. Check the label to be sure.
Keeping it
- Refrigerate after opening. Kewpie's Japanese page says to keep it at 1 to 10°C (34 to 50°F) and use it within about a month.
- Keep it away from the cold vent. It can separate at 0°C (32°F) or below, so don't freeze it.
Can't find it?
- Use any full-fat mayonnaise. It will taste a little different, but tuna mayo onigiri still works.
- Look in Asian markets or online. Kewpie bottles are often stocked with the Japanese sauces.
Also in this video: seasoned kombu and the onigiri mold.
