There's a brand called Kewpie, available on Amazon.com that a few
reviewers say is the best, but they don't describe why, other than
saying that it's creamier and less sweet. None of the Asian markets
around here sell it.

I usually use extra-heavy mayo, (extra egg yolks), like Hellman's,
Ken's or Admiration because that's what most restaurants here use. Is
that what it's like?

Has anyone ever tried it? It's kind of expensive, but I'd try it if I
think I might like it.

"alforgnel" > wrote in message
...
> There's a brand called Kewpie, available on Amazon.com that a few
> reviewers say is the best, but they don't describe why, other than
> saying that it's creamier and less sweet. None of the Asian markets
> around here sell it.
>
> I usually use extra-heavy mayo, (extra egg yolks), like Hellman's,
> Ken's or Admiration because that's what most restaurants here use. Is
> that what it's like?
>
> Has anyone ever tried it? It's kind of expensive, but I'd try it if I
> think I might like it.
>
>
Make your own?
>

On Nov 30, 11:15 pm, "Del Cecchi" >
wrote:
> "alforgnel" > wrote in message
>
> ...
>
> > There's a brand called Kewpie, available on Amazon.com that a few
> > reviewers say is the best, but they don't describe why, other than
> > saying that it's creamier and less sweet. None of the Asian markets
> > around here sell it.
>
> > I usually use extra-heavy mayo, (extra egg yolks), like Hellman's,
> > Ken's or Admiration because that's what most restaurants here use. Is
> > that what it's like?
>
> > Has anyone ever tried it? It's kind of expensive, but I'd try it if I
> > think I might like it.
>
> Make your own?


Good, but I'm not going to make it everytime I want a tuna sandwich
and let the rest of it spoil.
I'd rather buy a jar and stick it in the fridge for when I want a
tablespoon or so.

alforgnel wrote:
> There's a brand called Kewpie, available on Amazon.com that a few
> reviewers say is the best, but they don't describe why, other than
> saying that it's creamier and less sweet. None of the Asian markets
> around here sell it.
>
> I usually use extra-heavy mayo, (extra egg yolks), like Hellman's,
> Ken's or Admiration because that's what most restaurants here use. Is
> that what it's like?
>
> Has anyone ever tried it? It's kind of expensive, but I'd try it if I
> think I might like it.
>
>
>
It is is thicker and has a tart flavor compared to "typical" mayo. I
don't see it in Asian markets but it is common in Japanese markets.

alforgnel wrote:
> There's a brand called Kewpie, available on Amazon.com that a few
> reviewers say is the best, but they don't describe why, other than
> saying that it's creamier and less sweet. None of the Asian markets
> around here sell it.
>
> I usually use extra-heavy mayo, (extra egg yolks), like Hellman's,
> Ken's or Admiration because that's what most restaurants here use. Is
> that what it's like?
>
> Has anyone ever tried it? It's kind of expensive, but I'd try it if I
> think I might like it.
>
>
>
IMHO the best mayo is the one you like best. Ask the friend who claims
it to be best to bring you a sample and decide for yourself.

I have had Kewpie brand but I don't really remember anything remarkable
about it. I usually buy Hellmans.

-Tracy

"alforgnel" > wrote in message
...
> There's a brand called Kewpie, available on Amazon.com that a few
> reviewers say is the best, but they don't describe why, other than
> saying that it's creamier and less sweet. None of the Asian markets
> around here sell it.
>
> I usually use extra-heavy mayo, (extra egg yolks), like Hellman's,
> Ken's or Admiration because that's what most restaurants here use. Is
> that what it's like?
>
> Has anyone ever tried it? It's kind of expensive, but I'd try it if I
> think I might like it.
>
>
>

"alforgnel" < wrote

> There's a brand called Kewpie, available on Amazon.com that a few
> reviewers say is the best, but they don't describe why, other than

It's ok if you like the Japanese style. Personally I didnt like it much.

> saying that it's creamier and less sweet. None of the Asian markets
> around here sell it.

Yes. It's also more 'tangy' as in more of a vinegar taste to it. The lack
of sweetness appeals to me but the tang was a bit too much for what I
wanted.

> Has anyone ever tried it? It's kind of expensive, but I'd try it if I
> think I might like it.

It's worth a try. Many of my fellows in Sasebo Japan swore by the Japanese
types. Oh, caution note, they also generally have less preservatives so you
have to be more careful with refridgeration of it and any foods made with
it. Not a massive difference, but you might be unhappy with the effect if
you make BLT with it then have it in a lunch box unrefridgerated for several
hours.

Sqwertz wrote:
> On Sat, 01 Dec 2007 06:33:23 -0500, George wrote:
>
>> It is is thicker and has a tart flavor compared to "typical" mayo. I
>> don't see it in Asian markets but it is common in Japanese markets.
>
> Thicker? Try thinner. It comes in a smooshy bottle that feels
> like a breast implant. It's runnier, but I don't think it'
> tastes any better than Hellmann's or Kirkland mayo.
>
> -sw


I have bought it here and in Japan. The bottle is supposed to look
similar to a kewpie doll and is sealed in a printed plastic sleeve. I
thought it was a little thicker. It seems to go better on okonomiyaki
than other mayos but I don't see any difference other than that.

On Nov 30, 10:52�pm, alforgnel > wrote:
> There's a brand called Kewpie, available on Amazon.com that a few
> reviewers say is the best, but they don't describe why, other than
> saying that it's creamier and less sweet. None of the Asian markets
> around here sell it.
>
> I usually use extra-heavy mayo, (extra egg yolks), like Hellman's,
> Ken's or Admiration because that's what most restaurants here use. �Is
> that what it's like?
>
> Has anyone ever tried it? �It's kind of expensive, but I'd try it if I
> think I might like it.

I once tried Geisha Goo... it's okay once you get past the tang.