Collection: Japanese mayonnaise and mustard

Kewpie mayonnaise is known for its smoother, creamier texture than French mayonnaise. Its taste is very distinctive, with a slight sweet note and a subtle acidity derived from Japanese rice vinegar. It is used in a wide range of preparations: on okonomiyaki (a kind of thick pancake with cabbage and bacon), on takoyaki (dumplings filled with cooked pieces of octopus), in katsu sando (breaded pork sandwich) or as a dressing for potato or cabbage salad.

Karashi mustard is slightly hotter than European mustard, with a bitter, spicy aftertaste. It is made from yellow or brown mustard seeds, rice vinegar and sometimes salt and sugar. It can accompany tempura, takoyaki and other fried specialties.