For the Love of Kewpie (the Kewpie Mayo Cookbook): A Cookbook and Celebration

"Make it Kewpie! With its deep richness, tangy zip, creamy texture, and undercurrent of umami-not to mention cherubic mascot-Kewpie Mayonnaise has earned cult status since its debut in 1925. Kewpie makes whatever it's squeezed on so much better. But it is also the surprising secret ingredient behind the most foolproof Baked Mac and Cheese, flakiest Apple Galette, and crispiest Fritto Misto, not to mention easy-to-make versions of iconic Japanese dishes like Okonomiyaki, Karaage, and irresistible fluffy pancakes. Alongside the game-changing recipes, here is the first inside look into all the things that make Kewpie, well, Kewpie, from the founder's commandments to the story behind the eye-catching packaging to what happens to all those egg whites (because Kewpie, in its pursuit of deliciousness, only uses the yolks)"-- Provided by publisher.

Publisher Marketing: Foreword Introduction Snacks TAMAGOYAKI DEVILED EGGS CRUDITÉ AND RANCH CORN DIP PIMENTO CHEESE DIP SMOKED FISH DIP SOY-GLAZED CHICKEN WINGS BUFFALO CAULIFLOWER BITES POTATO TAKOYAKI SEAWEED FRIES OVEN-FRIED SHRIMP Sides and Salads SHICHIMI GRILLED CORN GARLIC ROASTED POTATOES CREAMY MA SHED POTATOES TOMATO SANDWICH WITH GARLIC MAYONNAISE COLESLAW CAESAR SALAD SESAME WEDGE SALAD AVOCADO TUNA SALAD JAPANESE POTATO SALAD GREEN GODDESS POTATO SALAD Rice and Noodles SESAME SALMON ONIGIRI EGG FRIED RICE SPICY TUNA RICE BOWL TORCHED SALMON DON CALIFORNIA ROLL SUSHI BAKE FISH ROE UDON INSTANTLY CREAMY RAMEN YAKISOBA CARBONARA SPAGHETTI AND MEATBALLS BAKED MAC AND CHEESE Meat, Seafood, and Other Proteins KATSU SANDO TAMAGO SANDO GRILLED CHEESE SHRIMP BURGER CHEESEBURGER OKONOMIYAKI FISH TACO FRITTO MISTO with TARTAR SAUCE HONEY-WALNUT SHRIMP CRISPY TOFU with SCALLION-GINGER SAUCE KARAAGE HOT HONEY BABY BACK RIBS Desserts JAPANESE FLUFFY PANCAKES CHOCOLATE CAKE CORNFLAKE COOKIES LEMON CUPCAKES APPLE GALETTE Index Acknowledgments Review Quotes : When first-time visitors to Japan come home wondering why their favorite foods were so delicious, more often than not the answer is Kewpie. This cookbook shows the full range of what it can do. I'm a Kewpie believer, and this book will make one out of you too.-- David Chang, chef, author, and founder of Momofuku Review Quotes : I'm not a mayo guy, but I am a Kewpie guy. Read this book to get the lowdown on the incredible story behind the brand. Great read; amazing recipes!-- Ivan Orkin, chef, author, and founder of Ivan Ramen Review Quotes : This book shows that Kewpie isn't just a condiment. It's a way of life!-- Kristina Cho, James Beard Award-winning author of Mooncakes & Milk Bread and Chinese Enough Biographical Note : Kewpie Corporation was founded in 1919 by Toichiro Nakashima, whose aspiration was to "contribute to the health of the Japanese people." In 1925, Nakashima created Kewpie Mayonnaise, which is one of the most popular condiments in Japan today. In addition to its beloved mayonnaise, Kewpie Corporation creates a variety of products including salad dressings, fruit jams, and pasta sauces that are sold across the world. Kewpie Corporation is based in Shibuya, Tokyo. Elyse Inamine is a writer and editor based in New York City. Previously, she was the restaurant editor at Bon Appétit, where she created Heads of the Table, a food industry leadership awards platform. Now she writes about food culture, chefs, and restaurants for Bon Appétit, the New York Times, and Taste, among others. Publisher Marketing : THE OFFICIAL KEWPIE COOKBOOK! Celebrate the cult-favorite mayonnaise with stories, history, and delicious recipes, all included in this perfect gift and cookbook. Named a Best New Cookbook of Fall 2025 by Bon Appetit & Epicurious. For 100 years, Kewpie Mayonnaise has captured hearts and taste buds alike with its cherubic mascot and unparalleled flavor and texture. Now, in the first official cookbook, Kewpie teaches how mayonnaise can take your cooking to the next level and offers an inside look into all that makes Kewpie, well, Kewpie--from the secrets to the unique formula (it's all about the eggs!) to the story behind the iconic bottle design and how Kewpie ended up with its own museum and holiday. Kewpie is the ultimate secret ingredient in 55 inventive recipes, all improved by the addition of this Japanese mayonnaise. While no spicy salmon bowl is complete without a drizzle of Kewpie, this kitchen workhorse is an endlessly versatile ingredient that can bring depth of flavor to dishes like potato salad or carbonara pasta, bind and moisten meatballs, emulsify ranch and green goddess dressings, plus act as the nonstick coating for baby back ribs or miso-grilled fish. With such versatility and impact, it's no wonder Kewpie has been a kitchen must-have for a century.

Format: Hardcover | Pages: 176 | Publication Date: 2025-10-21