"This Japanese mayonnaise is beloved for its creamier texture and richer umami flavor than the stuff in standard squeeze bottles. Fans put it on everything from sushi rolls and poke bowls to burgers, fries, and even pizza. The trick to getting at the precious last bit is simple but requires a little prep. First, always store the bottle upside down - cap-side down - so gravity can do some of the work."
"Once you've squeezed all you can, there's usually still a ring of mayo clinging to the sides. At this point, the most effective method is to cut the bottle in half with a decent pair of kitchen scissors and scrape out what's left with a spoon or knife. It may feel a little extra, but given the high price of Kewpie at around $10 per 12-ounce bottle, and how much flavor it adds to a dish, it's worth the effort."
Kewpie is a Japanese mayonnaise prized for a creamier texture and richer umami flavor, used on sushi, poke, burgers, fries, and pizza. Storing the bottle upside down helps gravity settle the mayo and makes squeezing easier. After squeezing, a ring of mayo often remains along the sides; cutting the bottle in half with kitchen scissors and scraping with a spoon or knife recovers that hidden condiment. Given Kewpie's roughly $10 per 12-ounce price and strong flavor contribution, taking the extra step to retrieve every last dollop is cost-effective. Online communities share other creative retrieval methods.
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