Richer. Creamier. More flavorful.
Japanese mayo is one of the secret ingredients behind many iconic Japanese dishes.
And the homemade version is surprisingly easy.

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If you've ever eaten sushi rolls, okonomiyaki, or Japanese street food, you've probably tasted Japanese mayonnaise.

It's thicker, tangier, and richer than regular mayo — and once you try it, it's hard to go back.

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Quick Answer

Japanese mayo is a rich mayonnaise made with egg yolks, oil, rice vinegar, and a touch of sweetness.

Compared to regular mayonnaise it is:

• thicker
• creamier
• more umami-rich
• slightly sweeter

It’s commonly used in:

• sushi rolls
• poke bowls
• sandwiches
• Japanese street food
• dipping sauces

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Why This Recipe Works

This homemade Japanese mayo recreates the famous Kewpie-style flavor.

Egg yolks only
Using only yolks creates a richer and silkier texture.

Rice vinegar tang
This gives Japanese mayo its distinctive brightness.

Balanced sweetness
A small amount of sugar rounds out the acidity.

Perfect emulsion
Slowly adding oil creates the creamy consistency.

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What It Tastes Like

Japanese mayo tastes noticeably different from regular mayonnaise.

It’s:

• richer
• tangier
• slightly sweet
• deeply umami

The texture is thicker and smoother, making it perfect for drizzling on food.

It pairs especially well with:

• sushi
• tempura
• fries
• grilled seafood
• rice bowls

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Ingredients You'll Need

• 2 egg yolks
• 1 cup neutral oil (canola or sunflower)
• 1 tablespoon rice vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon sugar
• ½ teaspoon salt
• ½ teaspoon MSG (optional)

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Why These Ingredients Matter

Egg Yolks
Create the rich base of the mayonnaise.

Neutral Oil
Provides smooth texture without overpowering flavor.

Rice Vinegar
Adds the signature tang.

Mustard
Helps stabilize the emulsion.

Sugar
Balances acidity.

MSG (optional)
Adds the umami flavor found in authentic Kewpie mayo.

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How to Make It

Step 1: Prepare the Base

Add egg yolks, mustard, sugar, and salt to a mixing bowl.

Step 2: Add Vinegar

Whisk in rice vinegar until smooth.

Step 3: Slowly Add Oil

Very slowly drizzle oil while whisking constantly.

Step 4: Emulsify

Continue whisking until the mixture becomes thick and creamy.

Step 5: Adjust Flavor

Add MSG if desired and adjust salt to taste.

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Pro Tips

• Use room temperature eggs for best emulsification.
• Add oil very slowly to prevent the mayo from breaking.
• An immersion blender makes the process easier.

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Ingredient Swaps

You can adapt this recipe easily.

Replace rice vinegar with apple cider vinegar.

Use light olive oil if neutral oil isn’t available.

Replace MSG with a pinch of dashi powder.

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Make It Your Way

Try these variations.

Spicy Japanese Mayo
Add sriracha.

Garlic Japanese Mayo
Add minced garlic.

Lemon Japanese Mayo
Add lemon juice.

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Storage & Meal Prep

Store homemade Japanese mayo in an airtight container.

Refrigerator storage:

up to 4 days

Always keep refrigerated because it contains raw egg yolks.

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Common Questions

What is Japanese mayo made of?

Japanese mayo is made from egg yolks, oil, rice vinegar, sugar, and sometimes MSG.

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Why is Japanese mayo different?

It uses only egg yolks instead of whole eggs, making it richer.

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Is Japanese mayo the same as Kewpie?

Kewpie is the most famous brand of Japanese mayonnaise.

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Can I make Japanese mayo without MSG?

Yes. MSG is optional.

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What foods use Japanese mayo?

Sushi rolls, okonomiyaki, sandwiches, and dipping sauces.

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Can Japanese mayo be frozen?

No. Mayonnaise does not freeze well.

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You Might Also Like

• Spicy Teriyaki Sauce
• Bang Bang Sauce
• Benihana Yum Yum Sauce
• McDonald’s Szechuan Sauce

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Final Thoughts

Japanese mayo is one of the easiest ways to elevate everyday dishes.

Creamy, rich, and full of umami — it’s a staple in many Japanese recipes and a fantastic sauce to keep in your fridge.

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SAVE THIS RECIPE

Save this Japanese Mayo recipe on Pinterest so you can make it anytime.