Not Your Average Mayo
If you've eaten at a Japanese restaurant and noticed the mayonnaise tastes different — richer, more savoury, almost addictive — that's Kewpie mayo. It's the secret weapon of Japanese cuisine, and we use it across several dishes at Teriyaki Express.
What Makes Kewpie Different?
Western mayonnaise uses whole eggs, neutral oil, and vinegar. Kewpie mayo uses:
- Egg yolks only — not whole eggs — giving it a richer, creamier texture and a golden colour
- Rice vinegar or apple cider vinegar — milder and slightly sweeter than white vinegar
- MSG — yes, monosodium glutamate. It's what gives Kewpie its addictive umami depth
- A touch of mustard — for a subtle sharpness
The result is a mayonnaise that's thicker, richer, and more flavourful than anything you'll find in an Australian supermarket. It's the mayonnaise that makes Japanese food taste... Japanese.
Where We Use It
At Teriyaki Express, Kewpie mayo features in:
- Chicken Katsu Donburi — alongside house BBQ sauce
- Chicken Karaage Donburi — with house BBQ sauce
- Fish Katsu Donburi — with house BBQ sauce
- Chicken Katsu Bento and Karaage Bento — in the same combinations
The interplay between the crispy katsu or karaage, the sweet-savoury BBQ sauce, and the creamy umami Kewpie is what makes these dishes so satisfying. Remove any one element and the balance falls apart.
Why MSG Isn't the Enemy
Kewpie's use of MSG is sometimes cited as a negative, but MSG is simply a flavour enhancer that occurs naturally in tomatoes, cheese, and mushrooms. It's what gives Kewpie its savoury depth, and it's a cornerstone of Japanese cooking. Japanese cooks have used kombu (kelp, naturally rich in MSG) for centuries to add umami to their dishes.
Try It for Yourself
The best way to understand Kewpie mayo is to taste it in context. Order any of our katsu or karaage dishes and you'll experience the magic — creamy, savoury, crispy, and deeply satisfying.
Order katsu or karaage with Kewpie mayo.