Japanese Mayonnaise - Kewpie - La Sauce Piquante

Japanese Kewpie Mayonnaise

What is Kewpie mayonnaise and how to use it?

This mayonnaise is omnipresent in Japan where it is usually enjoyed with kaarage (particularly tender fried chicken thigh pieces), in tuna mayo onigiris, on takoyaki (octopus fritter), over okonomiyaki (like a savory pancake whose batter is made of Chinese cabbage and meat), as well as many other dishes.

You can do the same or simply use this umami-packed Kewpie mayonnaise as usual (hard-boiled egg, shrimp, tuna, mixed salad, burger, fries...).

Characteristics

Origin	Japan
Capacity	355 ml
Storage	Refrigerate after opening
What intensity?	1

Rapeseed oil 71%, egg yolk 15%, water, alcohol vinegar, salt, sugar, apple cider vinegar, red wine vinegar, mustard powder, mustard flavor.

Japanese Kewpie Mayonnaise

€9.00

Japanese mayonnaise finally arrives on our shelves!

In stock

Livraison estimée entre le Wednesday 22 July et le Friday 24 July.

Japanese Kewpie Mayonnaise

In stock

€9.00

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FAQ of

Hot sauces

Le Pepper X, couronné piment le plus fort du monde par le livre Guinness des records. L'hybride américain Pepper X a battu le record du piment le plus fort au monde.

The Scoville scale is the unit of measurement for chili peppers. We have dedicated several articles on the Scoville scale, but we have also established a top 20 of hot sauces on the Scoville scale as well as a ranking of chili peppers on the Scoville scale to help you find your way around.

There are more than 2500 different chili peppers because varieties cross-pollinate very easily. The most commonly used varieties in sauces are: habanero pepper, chipotle pepper, jalapeno pepper, trinidad scorpion pepper, jolokia pepper, aji amarillo pepper, and of course the carolina reaper pepper.

A hot sauce is a preparation made with chili peppers and vinegar to which various other ingredients are added depending on the desired result (garlic, onion, curry, ginger, etc...) We have selected several hundred to help you find your favorite!

Absolument pas, les sauces piquantes ne contiennent que très peu de matière grasse, et pour la plupart pas du tout, il s'agit de purée de piment associée à du vinaigre (le conservateur) et des épices.