• Top 9 Best Packs of Japanese Mayo in 2021 - Tried and True! (Kewpie, Ajinomoto, and More) 1
  • Top 9 Best Packs of Japanese Mayo in 2021 - Tried and True! (Kewpie, Ajinomoto, and More) 2
  • Top 9 Best Packs of Japanese Mayo in 2021 - Tried and True! (Kewpie, Ajinomoto, and More) 3
  • Top 9 Best Packs of Japanese Mayo in 2021 - Tried and True! (Kewpie, Ajinomoto, and More) 4
  • Top 9 Best Packs of Japanese Mayo in 2021 - Tried and True! (Kewpie, Ajinomoto, and More) 5

Top 9 Best Packs of Japanese Mayo in 2021 - Tried and True! (Kewpie, Ajinomoto, and More)

If you've ever tried Japanese mayonnaise, you'll have noticed that the taste is noticeably different. It's a little sweeter, perhaps thinner in consistency, and slightly off-white compared to American mayo. This is because it's made a little differently, most notably with a dose of MSG. 

This recipe has earned Japanese mayo a strong following, with some people even preferring the Japanese version over the typical Hellman's or Kraft. That’s why we ordered the 9 most popular packs of mayo off Japan’s e-commerce giants, tested then, and invited three certified seasoning sommeliers and asked them to taste each product. The three experts then compared the following:


  1. Acidity
  2. Savoriness
  3. Sweetness
  4. Creaminess
  5. Compatibility With Other Foods

Experts featured in this article

Megumi Yoshida
Etsuko Makino
Takayo Ishikawa
Maria Fernanda
  • Last updated: 06-09-2021
  • 9,760 views
Table of Contents

Top 9 Best Packs of Japanese Mayo

Here, we'll introduce the nine best packs of mayo available online. They were ranked by how well they did on our tests and given an overall grade ranging from 1.0 to 5.0.

1

Yodoran HikariSuper Rich Mayonnaise

3 pack

$20.80

Japaneseヨード卵・光スーパーリッチマヨネーズ
Eggs UsedYolk
Acidity5.0
Savoriness5.0
Sweetness4.0
Compatibility with food4.0
Creaminess3.0
Overall score5.0
2
Japaneseキューピーマヨネーズ
Eggs UsedYolk
Acidity3.0
Savoriness2.0
Sweetness3.0
Compatibility with food4.0
Creaminess2.0
Overall score4.0
3
Japanese味の素 ピュアセレクトマヨネーズ
Eggs UsedWhole
Acidity2.0
Savoriness4.0
Sweetness3.0
Compatibility with food2.0
Creaminess3.0
Overall score4.0
4
Japaneseジェフダプラス マヨネーズタイプ50
Eggs UsedWhole
Acidity3.0
Savoriness3.0
Sweetness3.0
Compatibility with food3.0
Creaminess1.0
Overall score3.0
5

KewpieFlaxseed Oil Mayonnaise

$5.83

Japaneseキューピーアマニ油マヨネーズ
Eggs UsedYolk
Acidity2.0
Savoriness3.0
Sweetness2.0
Compatibility with food2.0
Creaminess3.0
Overall score3.0
6

KewpiePro Use Mayonnaise Mild

$7.37

Japaneseキューピープロユース マヨネーズマイルド
Eggs UsedWhole
Acidity2.0
Savoriness2.0
Sweetness1.0
Compatibility with food4.0
Creaminess3.0
Overall score3.0
7

SokenshaFertilized Egg Mayonnaise

$4.18

Japanese創健社 有精卵マヨネーズ
Eggs UsedYolk
Acidity2.0
Savoriness2.0
Sweetness3.0
Compatibility with food2.0
Creaminess4.0
Overall score2.0

Compare the Best Packs of Japanese Mayo

Image
1
Yodoran Hikari Super Rich Mayonnaise 1

Yodoran Hikari

2
Kewpie Mayonnaise 1

Kewpie

3
Ajinomoto Pure Select Mayonnaise 1

Ajinomoto

4
JFDA Plus Mayonnaise Type 50 1

JFDA Plus

5
Kewpie Flaxseed Oil Mayonnaise 1

Kewpie

6
Kewpie Pro Use Mayonnaise Mild 1

Kewpie

7
Sokensha Fertilized Egg Mayonnaise 1

Sokensha

Name

Super Rich Mayonnaise

Mayonnaise

Pure Select Mayonnaise

Mayonnaise Type 50

Flaxseed Oil Mayonnaise

Pro Use Mayonnaise Mild

Fertilized Egg Mayonnaise

Features

The Addition of Premium Eggs Makes This Mayo Rich and Creamy

Can Balance Any Dish and Still Tastes Great

Quite Creamy but Keeps Acidity, Saltiness, and Sweetness Balanced

Strong Acidity, Followed by a Mellow Sweetness

Versatile and Doesn’t Give up Flavor Despite the Oil Base

A Standard Mayonnaise With Mild Flavors and a Creamy Texture

A Rather Viscous Mayo With Rich, Eggy Notes

Price$20.80$4.07$3.65$3.10$5.83$7.37$4.18
Japaneseヨード卵・光スーパーリッチマヨネーズキューピーマヨネーズ味の素 ピュアセレクトマヨネーズジェフダプラス マヨネーズタイプ50キューピーアマニ油マヨネーズキューピープロユース マヨネーズマイルド創健社 有精卵マヨネーズ
Eggs UsedYolkYolkWholeWholeYolkWholeYolk
Acidity5.03.02.03.02.02.02.0
Savoriness5.02.04.03.03.02.02.0
Sweetness4.03.03.03.02.01.03.0
Compatibility with food4.04.02.03.02.04.02.0
Creaminess3.02.03.01.03.03.04.0
Overall score5.04.04.03.03.03.02.0
Link

Products That Didn't Make The Cut

And why they didn't quite make it.

Products That Didn't Make The Cut

Kewpie Half is notable for being half the calories. It was salty and sour. We hardly got any sweetness, so if you’re just looking for salty mayo to use as a seasoning, then this one’s a good contender.


However, in order to cut down on the calories, Kewpie also had to cut down on the oils and fats; therefore, it didn’t have that richness of flavor that is such an important aspect of umami.
Products That Didn't Make The Cut

No Table Salt Salt-Free MM Mayonnaise also lacked an important characteristic of mayo - it's creaminess. It was also rather thin.

Because there was no salt, we just had strong acidity clashing with sweetness, which made for peculiarly flavored mayo. If you like sushi vinegar, then you may enjoy using this product as a dressing.

Introducing the Experts Who Lent Us Their Knowledge

We invited three specialists, each known for her expertise in seasonings, to help us try out all the mayo.  


※Seasoning sommeliers are professionals that have passed an exam proctored by the Japan Seasoning Meisters Association.

Introducing the Experts Who Lent Us Their Knowledge

{Left: Etsuko Makino}
She uses her knowledge as a vegetable sommelier pro and seasoning sommelier to develop new recipes and products, introducing the charm and flavor of fruits and vegetables to all generations. She's very active, making appearances on on NHK Radio's "Saitamazu" and Television Saitama's "Machikomi."

{Middle: Takayo Ishikawa}
She's a food expert that's a certified vegetable sommelier and seasoning sommelier pro. You may see her at workshops or nutrition lectures, elucidating the relationship between housewives and seasonings. She's also well-versed in kitchen appliances and oversees the development of various condiment-related items. And to top off her wide-ranging lists of accomplishments, she also helps craft recipes for condiment brands and pens food columns.

{Right: Megumi Yoshida}
She's a food expert that's a certified vegetable sommelier pro and seasoning sommelier. She wears many hats, crafting and publishing family-oriented recipes, writing columns, teaching at a cultural center, running the Aomori Vegetable Marché, and making radio appearances.

How We Tested the Japanese Mayonnaises

How We Tested the Japanese Mayonnaises

We gathered 9 popular Japanese packs of mayonnaise from various e-commerce sites and tested them for their acidity, savoriness, sweetness, creaminess, and compatibility with other foods.

Finally, we looked at how all the elements worked together and gave each mayo an overall score.

Test ① Acidity

Test ① Acidity
Vinegar’s a must-have ingredient in all mayo–and that holds true in Japan as well, where mayonnaise tends to be tangier.

So we asked our experts to try all the mayonnaise and tell us if it had just the right amount of acidity. We then graded all the products on a five-step scale from 1.0 to 5.0.

We Preferred Mayo to Be Sour

We Preferred Mayo to Be Sour

As most people probably don't eat mayonnaise by itself, we needed the mayo to be sour enough to preserve its flavor even when combined with other foods. In addition, sourness helped whet the appetite. So we were partial towards mayo that was more acidic.

Takayo Ishikawa
Vegetable Sommelier, Seasoning Sommelier Pro
Takayo Ishikawa
Dense flavors and a tangy aftertaste—they're what makes mayo feel rich.

Test ② Savoriness

Test ② Savoriness

The next defining flavor of mayonnaise is salt. You can’t have mayo that isn’t at least somewhat savory.

Our experts tested the mayo to determine which added just the right amount of saltiness to food. We then graded each product on a five-step scale from 1.0 to 5.0.

We Liked Mayonnaise to Be Salty to Balance Out the Acidity

We Liked Mayonnaise to Be Salty to Balance Out the Acidity

After testing all the mayonnaises, the more savory ones were judged to be better paired with vegetables.

Mayo is often used with foods with a lot of water in them, in veggie dips, for example, or salad dressings or sandwich spreads. Therefore, it’s important that both the salty and sour elements be strong and well-balanced so that the flavor of the mayonnaise isn’t lost among all the other foods.
Etsuko Makino
Seasoning Sommelier, Vegetable Sommelier Pro
Etsuko Makino
When paired with food, the best-tasting mayo still comes through as a bit sour and has a savoriness that balances well with other ingredients.

Test ③ Sweetness

Test ③ Sweetness

The last ingredient that is important in mayonnaise and actually enhances the flavor of it is sugar.

Our experts tried all the mayo to find the ideal level of sweetness. We then graded all the products on a five-step scale from 1.0 to 5.0.

Mayo That Wasn’t as Sweet Complemented More Foods

Mayo That Wasn’t as Sweet Complemented More Foods
This holds true for most seasonings, but mayo that had a more subtle sweetness tasted better. Mayo that was too sweet tended to clash with certain flavors–it was still a good mayo, but it wasn’t compatible with as many foods.
So, to sum up, mayo with a stronger acidity and savoriness that’s well-matched to the other flavors in your dish–but with a subdued sweetness–were judged to be most delicious.
Megumi Yoshida
Seasoning Sommelier, Vegetable Sommelier Pro
Megumi Yoshida
Most of the mayo I found delicious tamped down on sweetness. When I did like a sweeter mayonnaise, the sweetness was balanced out by the vinegar and salt—a bit similar in flavor to sushi vinegar, actually.

Test ④ Creaminess

Test ④ Creaminess

To get a really creamy mayonnaise, you need the perfect combination of eggs and oil.

We had our experts try all the mayo to find the smoothest and creamiest ones. We then graded all the products on a five-step scale from 1.0 to 5.0.

Creamy Mayo Best Brings Out That Rich, Eggy Flavor

Creamy Mayo Best Brings Out That Rich, Eggy Flavor
The perfect creamy mayo had just enough oil in it to give it the slick feel of butter and brought out the dense richness of eggs.
The mayo should be neither too thin nor too thick; it should feel just a bit oily without feeling greasy and be lush and dense without feeling like tar. When it was eggy enough, it also reminded us of a whip, which made it all the more delicious as a dip, spread, or topping.
Takayo Ishikawa
Vegetable Sommelier, Seasoning Sommelier Pro
Takayo Ishikawa
Of course, a lot depends on the quality of the oil they're using. However, creamy mayo has just enough oils in it to make it melt in your mouth and it has a characteristic richness.

Test ⑤ Compatibility With Other Foods

Test ⑤ Compatibility With Other Foods
Good mayo must have the ability to make anything taste better. That’s why the last thing we checked for was food compatibility.

For this test, we paired our mayo with cucumbers–a staple in many salads–and served it to our experts. They then shared their impressions, and we graded each product on a five-step scale from 1.0 to 5.0.

Mayos Great for Dips and Spreads Are Different From Ones Good for Cooking

Mayos Great for Dips and Spreads Are Different From Ones Good for Cooking
Mayo with acidity, savoriness, and creaminess were great when paired with salads or spread over bread. But they weren’t suited for cooking.
Basically, if the mayo itself had a dense, savory flavor, then it was great as is, whether you wanted to dip foods in it or drizzle it over things; however, if it was a sweeter mayonnaise with only a hint of sourness, then it was better used for cooking.
Etsuko Makino
Seasoning Sommelier, Vegetable Sommelier Pro
Etsuko Makino

Sour mayonnaise goes well with raw vegetables. Even mayo that doesn't have salt in it—depending on what kind of food you pair it with, you can draw out sweetness and umami.

How to Choose a Pack of Japanese Mayo – Buying Guide

Mayonnaise isn't something you regularly think deeply about when you go out to shop for it. Usually, you probably stick with your childhood favorite. But there are plenty of brands out there with varied flavor profiles and ingredients, so let’s talk about how they're different.

Check the Recipe for Whole Eggs or Egg Yolk Only

Check the Recipe for Whole Eggs or Egg Yolk Only

Eggs are usually always a main ingredient of mayonnaise. But it’s important to pay attention to whether the recipe uses whole eggs (whites and all) or just the yolk.

For reference, most American brands of mayo are made using the whole egg. Since the whites are included, the mayo itself is paler in color and lighter in flavor. 

On the other hand, representative Japanese brands, like Kewpie, only use the yolk, which makes the mayo taste deeper and richer. Both kinds of mayo have their uses.

Check the Recipe for Whole Eggs or Egg Yolk Only
If you’re planning on drizzling mayo over food that’s already rich and flavorful, then we recommend the lighter whole-egg mayo; if you’re looking for a vegetable dip or bread spread, then go for the rich yolk-only mayo.
Also, keep in mind that egg allergies don’t mean you have to renounce mayo forever. You can always find mayo that uses soy alternatives, and they don't taste bad at all.

See What Additives are Included and Where It Was Made

See What Additives are Included and Where It Was Made

When dealing with Japanese mayonnaises, you'll first want to check where it's been made. Japan subjects its food to rigorous quality inspections, so if you’re searching for high-quality, authentic Japanese mayo, look for that “made in Japan“ label.

After checking the country of origin, you'll want to go back to the food label. No food is supposed to be bad for you, but if you’re worried about as of yet unknown effects of chemical processing cropping up in the future, then check the ingredients list to make sure there are no artificial ingredients

As a note, some amino acids found in Japanese mayo are synthesized in labs and thus qualify as artificial additives.

See What Additives are Included and Where It Was Made
You can also look for GMO-free foods–some products even will go so far as to guarantee that the chickens who laid the eggs were not fed genetically modified corn. 

Just keep in mind that 90% of scientists agree that GMOs are safe to eat, but again, because it’s near impossible to definitively prove a food is safe, you can choose to avoid them if you wish.

Take a Look at the Amount of Calories and Sodium

Take a Look at the Amount of Calories and Sodium
If you’re on a diet, you could also try low-calorie mayo. As more people are watching their waistlines, more companies are producing mayo that cuts back on the calories without cutting back on flavor. If you’re watching your blood pressure, there are also low-sodium or sodium-free options.
If you're watching calories, note that normal whole-egg mayonnaise contains about 700 calories per 100 gram serving; the yolk-only kind contains about 670 calories per 100 grams. 
Take a Look at the Amount of Calories and Sodium
Converting it to tablespoons, one tablespoon is about 14 grams, so whole-egg mayo comes out to about 98 calories per one tablespoon serving, whereas yolk-only mayo comes out to about 94.

Mayo is naturally pretty low in sugar; however, some low-calorie or low-sodium mayo brands will sneak sweeteners into their recipes in order to make up for the loss of flavor. So, if you’re really worried about your health, read not just the label but also the full ingredients list.

When Does Mayonnaise Expire?

When Does Mayonnaise Expire?
The following is how long you can expect mayo to last, according to Kewpie’s official site:
Unopened bottles and jars of mayonnaise (under 450 grams) will last about 12 months. Bottles over 700 grams will last about 10 months. As for opened packs of mayo–please store them in the fridge and aim to finish them in about a month.Kewpie FAQ

Basically, it doesn’t matter when the mayo expires; as soon as you’ve opened it, make sure you store it properly and finish it up as soon as possible.

If it looks like you won’t be able to finish within the time limit, then try getting creative. Make a mayo-based dressing, or use it as a cooking oil - after all, mayo’s a versatile condiment and with a bit of effort, you can ensure that none of it goes to waste.

More Japanese Condiments to Spice Up Your Food

More Japanese Condiments to Spice Up Your Food

If you're wanting to try something new with Asian-inspired flavors, then you might be willing to experiment with Japanese ingredients, such as wasabi, sushi vinegar, or soy sauce. If you need help picking out the best one, check out one of our articles below!

Summary

In the end, Japanese and American mayo are two different beasts. One isn't better than the other, but they both have things they’re better and worse at. And ultimately, it is up to personal preference.

But whether you’ve been a devotee of Japanese mayo for years or are just kind of curious, try picking up one of the products from our rankings and experimenting with it. You’re sure to produce some amazing flavors.

Author: Yoshiko Ito/Translation: Jasmine Li/Photos: Eiji Kurashima

Date of ranking: September 30, 2018


Use Mayo to Bake Gluten-Free Pastries With Flour Recommended by an Expert

Did you know the mayonnaise can also be used to bake cakes, cookies, or bread? Since the ingredients include oil and eggs - standard baking supplies - they're actually perfect for making moist desserts. And if you're looking for a reliable flour, check out this one recommended by nutritionist Maria Fernanda.

Expert's
pick

Anthony'sUnblanched Almond Meal Flour

80 oz.

$29.99

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