KEWPIE 100th Mayonnaise Anniversary

May 31st, 2025

Aug 24th, 2025

There are lots of trivia facts about KEWPIE mayonnaise that will pique your interest. You might even become a mayonnaise expert by taking trivia quizzes at ditterent levels!

If you get all the answers right on the advanced quiz, you'll have a chance to win a prize!

Total prizes value up to RM70k!

Create a dish using KEWPIE Mayonnaise Japanese Style ONLY and take a photo and short video (30-45 seconds) of your recipe, making sure the KEWPIE product is clearly shown.

Post the photo and video on Instagram, Facebook, or Tiktok with the hashtag #KewpieIt100 and tag @KewpieMalaysia. (Make sure your account is set to public).

Send us a DM (direct message) on Instagram or Facebook with the link to your post so we can confirm your entry.
Optional: Use the KEWPIE Jingle in your video to boost your entry's visibility!

*Term and conditions apply

Click and follow us for contest updates!

Here are some mayonnaise fun facts.
If you are interested, check this out!

Mayonnaise originated in
Menorca, Spain

The birthplace of mayonnaise is the port city of Mahón on the island of Menorca in Spain. The most widely accepted theory is that in the mid-18th century, the Duke of Richelieu of France encountered "Mahon sauce" and brought it back to his home country, which led to its worldwide spread.

KEWPIE mayonnaise is
egg yolk type

There are two types of mayonnaise: whole egg type, which uses egg whites, and egg yolk type, which uses egg yolks. Since its launch in 1925, when founder Toichiro Nakashima hoped to improve the physiques and health of Japanese people, KEWPIE mayonnaise has always been egg yolk type.

No preservatives used

The vinegar and salt contained in KEWPIE mayonnaise have the ability to suppress the growth of bacteria. This ability is so great that data shows that even if pathogens are added to mayonnaise, they are quickly reduced. Thanks to this preservative effect, no preservatives are needed.

The brand originates from the KEWPIE doll

At the time of its release, celluloid KEWPIE dolls were a big hit in Japan. Founder Toichiro Nakashima adopted "KEWPIE" as the mayonnaise brand with the hope that the product would become familiar to customers and loved by everyone, just like the KEWPIE doll.

Store in the refrigerator door pocket

KEWPIE mayonnaise will separate oils if stored below 0℃, so we recommend storing it in the refrigerator door pocket out of the way of cold air after opening. After opening, we recommend storing it in the refrigerator and using it within about a month.

There are 2 types of nozzles

KEWPIE mayonnaise caps are a double cap with a "narrow mouth" that can be drawn with a thin line and a "star-shaped" that can be drawn generously. By the way, only the 350g model has a "three-hole" that can be drawn with three lines and a star-shaped double cap. *The 1kg model does not have a double cap.

March 1st is
Mayonnaise Day

March 1st is Mayonnaise Day. The date comes from March 1925, when KEWPIE first manufactured and sold mayonnaise in Japan, and the first "1" in Japan.

100 years
since its release

KEWPIE Mayonnaise will celebrate its 100th anniversary in 2025. The KEWPIE Mayonnaise 100th Anniversary website introduces events and projects that will be held to express gratitude for your patronage over the years.

Japanese people
are fascinated by mayonnaise

In the 1910s, a certain overseas business trainee who was staying in the United States tried potato salad and salmon and onion mixed with mayonnaise was none other than Toichiro Nakashima, the founder of KEWPIE who would later create Japan's first mayonnaise.

The main ingredient of KEWPIE mayonnaise

The main ingredients of KEWPIE mayonnaise are egg yolk, vegetable oil, and vinegar.

The factory is an extension of the home kitchen

KEWPIE believes that "factories are an extension of the home kitchen," and has been holding "Open Kitchen" factory tours since 1961. We believe that allowing customers to see with their own eyes how our products are produced is the best opportunity to deliver peace of mind.

It's delicious when it arrives at the table

KEWPIE mayonnaise is actually tastier when it arrives at your table than right after it is made. After it is made, the richness (peptides) and umami (amino acids) components derived from egg yolks increase dramatically. The more egg yolks used, the more rich and delicious the flavor will be.

After opening, store in the refrigerator for one month

Once you have opened KEWPIE mayonnaise, we recommend storing it in the refrigerator and using it up within about a month. If there is only a little mayonnaise left, turn the bottle upside down to make it easier to squeeze out.

Rich and delicious flavor from the generous use of egg yolk

Each 450g bottle of KEWPIE Mayonnaise contains 3.6 egg yolks, giving it plenty of richness and flavor!

x 3.6 egg yolks

You might be surprised at how versatile it can be!

The "Special Recipes" section of the KEWPIE product website introduces recommended recipes. There are approximately 1,200 recipes using KEWPIE mayonnaise! (As of January 2025)

No colorings used

The color of KEWPIE mayonnaise is exactly the same as egg yolk! No coloring is used.

"Good Design Long Life
Design Award"

KEWPIE Mayonnaise received the Good Design Long Life Design Award in 2017. The red mesh and KEWPIE mark, plastic bottle container and red cap convey the rich flavor and safety of the egg yolk type in a familiar way, and were praised as the design that truly created the mayonnaise market.

The pancakes are fluffy and crispy!

When making pancakes, adding KEWPIE mayonnaise to the batter makes them rise faster and gives them a crispy crust! Don't worry, the mayonnaise taste won't linger.

Malaysian
"Chili Mayo"

In Malaysia, "chili mayo" is sold, which is a combination of the national condiment chili sauce and mayonnaise, and goes well with fried foods, burgers, and noodles.

A manufacturing method that even removes oxygen from the raw materials

In 2002, KEWPIE Mayonnaise adopted the "Delicious Long-Run Method" which removes the small amount of oxygen remaining in the vegetable oil used as an ingredient, extending the shelf life from 7 months to 10 months. This prevents deterioration of flavor and maintains the deliciousness for a long time.

Reduces the bitterness
of peppers !

Egg yolk, one of the main ingredients of KEWPIE mayonnaise, softens the bitterness of bell peppers! KEWPIE is also working on such research.

The fried rice is
crispy and light!

If you stir fry with KEWPIE mayonnaise instead of oil, your fried rice will turn out flaky and crispy because the egg yolk and emulsified oil in the mayonnaise coat the rice.

Mayo Terrace:
Fun and educational

Mayo Terrace, which opened in 2014 on the site of the former Sengawa factory in Chofu, Tokyo, is a fun facility where visitors can learn all about mayonnaise, including the history of KEWPIE mayonnaise, the secret behind its deliciousness, and the passion that goes into making it.

1926

Vacuum mixer introduced into mayonnaise production
1943

Mayonnaise production suspended due to war
1948

Mayonnaise production resumed
1956

Mayonnaise production resumed
1958

The appearance of red mesh

Now available in poly bottle containers
1961

Factory tours begin in earnest
1962

Manufacture of vinegar for mayonnaise
1963

Launch of mayonnaise in 1kg plastic bottle container
1972

Uses multi-layered poly bottle containers
1972

Introduction of high-speed mayonnaise production line
1972

Star-shaped nozzle
1979

Mayonnaise in 50g plastic bottles launched
1987

Introduction of an egg cracking machine capable of cracking 600 eggs per minute
1988

Aluminum seal is used on the mouth of the container
1995

Character bottles launched
1998

The air remaining at the mouth of the container is replaced with nitrogen
2000

Lighter poly bottle containers to reduce environmental impact
2004

The nozzle is a thin one and has a star-shaped double cap.
2005

Double capping adopted (nationwide)
2009

Establish in Malaysia.
2019

10^th Anniversary: Celebrating local Malaysian flavors
2024

15^th Anniversary: 15 years of taste and versatility in Malaysia

Seafood Vol Au Vent
Eka Zahra

Kepak Sushi Bakar Korea
Faizah Yahya

Volcano Chili Tuna Mentai Rice
Kak Wan

Tropical Mango Cream Tart
LS Yeoh

Ayam Krispi Chili Oil Mayo & Nasi Kunyit
Eka Zahra

Bacon Kewpie Mayonnaise Longevity Ramen
Lucky Edison

Creamy Egg Tofu with Crab Claws
Nita

Sushi Bake
Seet WC

Roti Poket Pepperoni Mayo
Eka Zahra

Peha BBQ Mayo Smoky Delight
Faizah Yahya

Sushi Burger Malaysian Style
Kak Wan

Salted Egg Tempura Prawn Fusion Set
LS Yeoh

Ebi Furai Kuah Masak Lemak Cili Padi
Eka Zahra

Golden Chawanmushi with Scallop & Edamame
Lucky Edison

Kewpie Cheesy Mayonnaise Baked Mantou
Seet Wc

Drummet Ayam Goreng Gochujang Mayo
Eka Zahra

Jagung Samurai Kewpie
Faizah Yahya

Doll Onigiri Chicken Kare
Kak Wan

Savory Chicken Floss Swiss Roll
LS Yeoh

Golden Scallops and Oysters Glass Noodles with Kewpie Mayonnaise Japanese Style

Golden Scallops and Oysters Glass Noodles with Kewpie Mayonnaise
Lucky Edison

Broccoli & Tomato Mayo Quiche
Eka Zahra

Japanese Eggplant Flower Rolls
Nita

Golden Harvest Prawns Bowl
Seet Wc

Filet Ikan Goreng Krispi Sriracha Mayo
Eka Zahra

Herby Garlic Mayo Steak Platter
Faizah Yahya

Pai Puding Nasi Japanese Style (Okayu Pie Pudding)
Kak Wan

Fettuccine Udang Masak Lemak Ala Nyonya
Eka Zahra

Baked Garlic Chicken with Kewpie Creamy Twist
LS Yeoh

100th Years Kewpie Salmon Celebration Cake
Lucky Edison

Teriyaki Mayo Chicken Rice
Nita

Savoury Mayo Muffins
Eka Zahra

Tempe Bakar Klasik Kewpie
Faizah Yahya

We extend our heartfelt gratitude to each participant for their enthusiastic and valuable contributions to our contest. The dedication and efforts have truly made this event a success, and we appreciate the commitments of all contestants made this campaign into a memorable experiences and journey!

See you all and stay tuned for our upcoming events! Wishing you an exciting and memorable year ahead together.