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Kewpie Mayonnaise 15.87Oz/450G (3 Pack)

Kewpie Mayonnaise 15.87Oz/450G (3 Pack)

Hurry! Only left 10 in stock

Regular price $34.99
Sale price $34.99 Regular price $49.99
SAVE 30%
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SKU

WBGROB07M9WN9JH

Vendor

Kewpie

Product Type

Salad Dressings


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Description

Kewpie Mayonnaise 15.87Oz/450G

Safety & Compliance

⚠️ WARNING (California Proposition 65):
This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
For more information, please visit www.P65Warnings.ca.gov.

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Frequently Asked Questions

  • Q: What is Kewpie Mayonnaise and how is it different from regular mayonnaise? A: Kewpie Mayonnaise is a popular Japanese mayo known for its rich, creamy texture and umami flavor, which sets it apart from regular mayonnaise. It is made with egg yolks instead of whole eggs and includes a touch of apple cider vinegar, giving it a unique taste that enhances sushi, salads, and various dishes.
  • Q: Is Kewpie Mayonnaise suitable for people with allergies? A: Kewpie Mayonnaise contains egg, soybean, and apple. If you have allergies to any of these ingredients, it is advisable to avoid this product. Always check the label for the most current allergy information.
  • Q: How should I store Kewpie Mayonnaise after opening? A: After opening, Kewpie Mayonnaise should be stored in the refrigerator to maintain its freshness. Be sure to tightly seal the container to prevent contamination and to keep it tasting its best.
  • Q: Can Kewpie Mayonnaise be used in cooking or baking? A: Yes, Kewpie Mayonnaise can be used in various cooking and baking applications. Its rich flavor makes it an excellent addition to dressings, marinades, and even as a secret ingredient in baked goods for added moisture.
  • Q: What are some popular ways to use Kewpie Mayonnaise in meals? A: Kewpie Mayonnaise is incredibly versatile. It is perfect for sushi rolls, salads, and dipping sauces. Many people also use it as a spread for sandwiches or to enhance the flavor of grilled vegetables.
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