Since the middle of the 18th century, after the war between France and England on the island of Minorca (Minorca Island), on this island located in the area of the Mediterranean Sea west, near the coast of Spain, a French chef, Marshal Duc de Richelieu, invented a new sauce that was eaten with meat and brought a new recipe of mayonnaise back to his hometown, Paris, France, and then it became "mayonnaise" to the present day.
Origin of mayonnaise
In 1925, Mr. Tochiro Nakashima, the founder of Kewpie Company, knew and discovered mayonnaise in the United States. With his inspiration for Japanese people to have better health, he then started the company and created mayonnaise products distributed in Japan. At that time, he imported a lot of egg yolks to use as an ingredient of mayonnaise.
Flavoring that became a standard of every household
Kewpie Mayonnaise became a food ingredient that has been recognized by the Japanese for a long time in every household.
Before becoming Kewpie mayonnaise
It is the meticulous production process of Kewpie mayonnaise, from the attention to the selection of raw materials to the production processes in every step in the Kewpie factory.
Enhancing the taste and texture with emulsification.
In general, water and oil cannot be blended, but with the emulsification process, Kewpie mixes egg yolks and other ingredients with vegetable oil more finely than before. During the mixing, a drop of vegetable with approximately 2-4 mm / 1,000 mm in size us used to make mayonnaise that has a finer creamy texture than typical homemade mayonnaise, resulting in a mellow texture which enhances deliciousness to food.
Ingredients in Kewpie mayonnaise
”Good products only come from good ingredients”
When finding good raw materials was very difficult during World War II, Nakashima, therefore, closed the factory temporarily because he assumed that "mayonnaise should not be produced if the raw materials are not of good quality." However, three years later, he resumed operations, and his attitude is still influenced to this day.
Major ingredients are oil, egg yolk and vinegar
Kewpie mayonnaise is contained in a well-designed bottle to prevent the oxygen, which is the enemy of taste, and to oxidize with the oil contained in the mayonnaise cream to maintain good taste.
The utmost simplicity is the attention to choosing quality ingredients with Kewpie standards to be safe for consumers and get a tasty mayonnaise to please everyone.
Safety starts with ingredients
Safety begins with the selection of quality ingredients and raw materials throughout the production process in the factory.
Kewpie unique features
The amino acids obtained from the yolks protein are important for making delicious mayonnaise. With four large amounts of egg yolks and mayonnaise per 500 grams, the taste of the mayonnaise is different from other typical ones.
Low salt, low sodium
Although the mayonnaise Kewpie has a rich flavor but has little sodium (only 0.3 grams of sodium chloride per 15 grams of mayonnaise or 0.3 grams per 1 tablespoon of mayonnaise) less than "a pinch of salt," which contains 0.5 grams of salt.
Cholesterol, essential fatty acids
Cholesterol is a type of saturated fat which is an essential nutrient for our lives. Therefore, the body should get the right amount of cholesterol. If the body has a low amount of cholesterol, it may cause a stroke or weak immune system.
Eating healthy vegetables
Vegetables are rich in vitamins, minerals, and fibers, which are important nutritional values for our health. Usually, our body is hard to absorb nutrients that are fat-soluble. However, with mayonnaise, the nutrients will dissolve in the oil and boost our body to absorb it more easily.