Kenko Japanese Mayonnaise, 17.63 Oz (Pack of 5)

With the wrapper off and placed side by side the bottles seem almost identical except for the baby kewpie and the little boy chef logos. The only differences we found are Kenko Mayo has a smaller cap without the small round "pouring hole" so you can only squeeze out the slightly larger star ribbon and Kenko seems slightly thinner/runnier and tarter although in a blind taste test the "lab rats"(aka kids)couldn't tell them apart reliably.If you love Kewpie, you will love Kendo (especially the price). It is made with rice wine vinegar (not lemon) which gives it that barely sweet and mildly tart flavor we love. It is great on sandwiches, sushi, salads and much more. Add it to rice or ramen noodles (cooked and drained without the super-salty flavoring packet). Smear it over fish before cooking for a savory topping. You can put it on almost anything-- even Jello. In fact that would be a perfect excuse to use the star shaped opening under the bottle cap for cool decorating effects.It is more flavorful than most American mayos and not nearly as sweet as salad dressing. A chef I know who works in a really snooty restaurant says he uses it for a fancy plate dressing. Just zigzag or spiral an 1/8" wide line on the plate, pile all the food in a heap and impress the customers. Ta-da!The bottle measures about 8.5" tall, 4.5" wide and 2.25" deep. It is made of a flexible plastic which makes it very easy to squeeze. I store mine upside down in the fridge for easy and quick use. When the bottle gets too flat, I just turn it right side up and let some air in and it's good to go again. Note: It does contain MSG but the amount isn't listed on the package.I Used to buy Kewpie at a Japanese grocery store not too far from where I live, and am currently getting it by subscription from Amazon. I got my first Kendo mayo as a gift from a friend. I bought this 5 pack as soon as I found it on Ammy.ingredients: vegetable oil (68.1%) (soybeans and rapeseed), egg yolk (16.7%), water, vinegar, salt, flavor enhancer E621, flavoring (soybeans and mustard). This product contains eggs, grain cereals containing gluten, soybeans and mustard. Store in a cool dry place. Avoid direct sunlight.Once opened store in fridge and consume within 1 month. Product of Japan.Note: rapeseed oil is the real name for canola oil. Flavor enhancer E621 is the commercial name for MSG.

Where do i start...this stuff is amazing! I was a Hellmans mayo fan for years, not sure what made me try this but i did and omagosh, im addicted! Has a flavor all its own, best mayo ive ever tasted even better than my own home made, after biying the two pack and watching it disappear in a short amount of time, i ordered another 2 pack and then another and another, im pretty well stocked up...and when its gone ill buy more. But i do want to throw it in this review that you can also purchase it a well known big store that sounds like Wallart 😉 for pretty much the same price.

What’s confusing is that it is commonly YY/MM/DD in Japan, MM/DD/YY in the USA, and this Kenko Mayo says it is DD/MM/YY. Why, I have no idea.Received on 01/08/24, what it says is exp. “02/08/24” and supposedly it is DD/MM/YYAnyways it is lighter flavor than Kewpie but still way better than any high end Mayo you can buy in common grocery stores in the USA.

This is probably the best mayo I've had outside of chef-made! It's so good I caught my family sneaking into the fridge just to get a dollop of it.....the frosting-type tip made it ideal for piping on the finger (I know, I live with cretins). My biggest "complaint" is the bottle is so very thin (good for the environment I guess) so it made dispensing /handling more difficult as the product got used....however, I will have a frosting piping "bag" once the bottle is empty. Definitely worth every penny.

Definitely worth its value, though it'd be nicer if the expiration date wasn't so close to the following month. Maybe I just had an unlucky batch so I'll definitely try again another time but 5 bottles in under 2 months is difficult unless you use this every day. I only use mine in sandwiches/burgers or chicken/tuna salads.

My first experience with Japanese mayo. People always say you'll never go back to traditional once you try it, and I understand why now. It differs from western mayo in three main ways:First, it's a bit thinner. Not runny, but it's definitely not as thick as western mayo. This makes it a lot easier to mix into whatever you're making.Second, it's much denser. It isn't aerated like western mayo, so the flavor is a lot richer.Third, it's much "eggier." What I mean by that is that it has a much stronger egg flavor than western mayo. With most western mayo, the vinegar flavor is the strongest flavor present, but in this mayo it takes a back seat to the egg. This means it isn't quite as tangy, and has a stronger sulphur profile, which I personally prefer.This will definitely become my new go-to mayo!

NOT THE SAME AS THE OTHER ONE. THOUGHT IT WAS

Family favorite!