Want to elevate a recipe? Just add Kewpie

How do you add body to a soup? Elevate your lunchtime tuna sandwich? Create the dreamiest deviled eggs? Kewpie mayonnaise is the answer.

It’s the Japanese mayonnaise that comes in the white squeeze bottle with a red top and a cherubic mascot. Fans have long admired the Japanese mayonnaise brand for its ability to blast whatever it touches with an extra boost of umami.

“It’s really creamy with a consistency that’s different from most other mayonnaise,” says Jessie YuChen, who developed the recipes for the new cookbook “For the Love of Kewpie.” “It only uses yolks instead of whole eggs, so it’s extra rich, and the tangy flavor works really well with a lot of savory and even sweet recipes.”

YuChen and author Elyse Inamine spoke with both past and current Kewpie employees to offer a full hi