TikTok Trends: What is kewpie mayonnaise?

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THANKS to TikTok, certain foods have been popularized by becoming featured in trending videos.

Kewpie Mayonnaise is the newest food to blow up on the video sharing app.

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Kewpie mayo is currently trending on TikTok

What is kewpie mayonnaise?

Kewpie mayonnaise is a Japanese style mayonnaise.

It is made with egg yolk as opposed to American mayonnaise which is made with the whole egg.

In American mayonnaise, distilled vinegar is used, which gives a distinct flavor. Kewpie Mayonnaise uses apple cider or rice vinegar in its recipe. This gives the mayo a sweeter taste.

There is also the addition of MSG, or monosodium glutamate.

It was created in 1925 by Kewpie founder Toichiro Nakashima, and according to Kewpie’s website, its original intention was to help improve the physique of the Japanese.

Why is kewpie mayonnaise trending?

Kewpie mayonnaise became popular after Emily Mariko’s sushi bowl recipe went viral.

His video features a bowl of salmon-based sushi topped with kewpie mayo, sriracha, and kimchi.

The phrase “kewpie mayo” has been viewed 17.6 million times on TikTok. Majority of the videos found under the phrase feature recreations of the sushi bowl recipe or crafts on how to make kewpie mayonnaise.

Mariko’s original sushi bowl video has over 6.2 million likes, 31.5,000 comments and 175.3,000 shares. She captioned the video, “Best lunch of the week!”

The creamy condiment was created in Japan

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The creamy condiment was created in JapanCredit: kewpie

How to make kewpie mayonnaise?

A quick and easy recipe, kewpie mayonnaise is a delicious condiment that has gained popularity thanks to TikTok.

According to a recipe from Food52, you only need a few ingredients.

The recipe calls for:

  • 2 tablespoons + 1 teaspoon of apple cider vinegar
  • 2 tablespoons of dashi, homemade or instant (optional)
  • 1 large egg yolk
  • 1 teaspoon of Dijon mustard
  • 3/4 cup canola oil
  • 1/2 teaspoon of sugar
  • 1 teaspoon of kosher salt

The first step is to simmer the vinegar and optional dashi in a saucepan for a few minutes. Then add the egg yolk and mustard and whisk.

As you whisk, slowly add the oil. Finally, add sugar and salt and mix.

The mixture should then be refrigerated between uses.

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