Kewpie Mayo differs from regular mayonnaise by using additional egg yolks and a unique umami ingredient, MSG. The American version differs significantly with added water and vinegar types, creating a looser texture and pronounced vinegar flavor. It also features mustard flour, sugar, and yeast extract. Importantly, the U.S. formulation omits MSG, a key flavor enhancer found in the Japanese variety. The controversy surrounding MSG in the U.S. stems from historical misinformation and perceptions linked to 'Chinese Restaurant Syndrome.'
Kewpie Mayo is known for using more egg yolks and vinegar, which emphasizes its umami ingredient, MSG, making it richer than regular mayonnaise.
The American version of Kewpie Mayo features water and three types of vinegar, resulting in a looser texture and more pronounced vinegar flavor.
Unlike the Japanese version, the American Kewpie Mayo does not contain Monosodium Glutamate (MSG), which contributes to a notable loss in umami flavor.
MSG was discovered in 1908 as the source of umami flavor and though safe, has faced controversy in the U.S. dating back to 'Chinese Restaurant Syndrome'.
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