Japanese mayonnaise is yellower and creamier than commercial Western varieties. It only uses egg yolks rather than whole eggs, and more of them. It also uses rice vinegar as a base rather than white wine vinegar, giving it delicate citrus-notes.

Use Kenko mayonnaise as a traditional topping for takoyaki and okonomiyaki, as well as the base for Japanese potato salads. Japanese Kenko mayonnaise is also a popular condiment for fish or beef.

Store in a cool, dry place away from direct sunlight. Once opened keep refrigerated and consume within one month.

Product formulations and details may change. For the latest ingredients and allergen information always check product packaging prior to consumption. Ingredients: Vegetable oil (soybeans and rapeseed), egg yolk, water, vinegar (alcohol, sake lees, wheat, rice, malted barley, corn, salt, water), salt, flavour enhancer E621, spice (mustard seed), spice extract (chilli, soybeans, mustard seed). Allergens are listed in bold.