David Schuttenberg explains that Kewpie is emulsified into "a perfectly creamy, tight sauce" while other brands tend to be over emulsified, which results in a "gloopy, overly thick consistency." ...

The Japanese make their tartar sauce from Kewpie mayonnaise, a beloved variety that blends oil and vinegar with just the egg ...

Kewpie mayonnaise is from Japan and comes in ... timing it so it's done just before you start cooking the sauce. When it's ready, scoop off about 120ml (½ cup) of the cooking water, then drain ...

Serve with kewpie mayo. This recipe is based on the Fried ... Place the chicken in a large bowl and add the ginger, garlic, soy sauce and cooking sake. Mix together, cover and transfer to the ...