TikTok developments: What’s kewpie mayo?

Thanks to TikTok, certain foods became popular by being featured in trending videos.

Kewpie mayonnaise is the latest food to be blown up on the video sharing app.

Kewpie Mayo is all the rage on TikTok right now

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Kewpie Mayo is all the rage on TikTok right now

What is Kewpie Mayo?

Kewpie Mayo is a Japanese-style mayonnaise.

It’s made with egg yolk, as opposed to American mayo, which is made with the whole egg.

Distilled vinegar is used in American mayo, which gives it a distinctive taste. Kewpie Mayo uses 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 by Kewpie founder Toichiro Nakashima in 1925, and according to the Kewpie website, its original intention was to improve the physique of the Japanese.

Why is Kewpie Mayo trending?

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

Her video shows a salmon-based sushi bowl with kewpie mayonnaise, sriracha, and kimchi.

The term “Kewpie Mayo” has 17.6 million views on TikTok. Most of the videos under the term feature replicas of the sushi bowl recipe or DIY kewpie mayo making.

Mariko’s original sushi bowl video has over 6.2 million likes, 31.5K comments, and 175.3K shares. She titled the video: “Best Lunch of the Week!”

The creamy spice was created in Japan

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The creamy spice was created in JapanImage credit: kewpie

How do you make kewpie mayo?

Kewpie Mayo is a quick and easy recipe and delicious condiment that grew in popularity thanks to TikTok.

Using a recipe from Food52, you only need a few ingredients.

The recipe calls for:

  • 2 tablespoons plus 1 teaspoon apple cider vinegar
  • 2 tablespoons 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 let the vinegar and optional dashi simmer in a saucepan for a few minutes. Next, add the egg yolks and mustard and whisk together.

Slowly stir in the oil while stirring. Finally add sugar and salt and mix.

The mixture should then be refrigerated between uses.

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