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Mayonnaise
Kewpie Mayonnaise
What it is
Japan's most beloved mayo, around since 1925, made with only egg yolks and rice vinegar for a lush, deep-yellow spread with a sweet, umami edge that sets it apart from Western mayo.
How to best use it
Squeeze it on in lines or spread it thick where you want that umami sweetness front and center: it's the move on a katsu sando, a tamago sando, or a fried-chicken sandwich.
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