Kewpie Corporation, Elyse Inamine, Jessie Yuchen

For the Love of Kewpie (The Kewpie Mayo Cookbook) (eBook, ePUB)

A Cookbook and Celebration

• Format: ePub

Produktbeschreibung

THE OFFICIAL KEWPIE COOKBOOK! Celebrate the cult-favorite mayonnaise with stories, history, and delicious recipes, all included in this perfect gift and cookbook. Named a Best New Cookbook of Fall 2025 by Bon Appetit & Epicurious. For 100 years, Kewpie Mayonnaise has captured hearts and taste buds alike with its cherubic mascot and unparalleled flavor and texture. Now, in the first official cookbook, Kewpie teaches how mayonnaise can take your cooking to the next level and offers an inside look into all that makes Kewpie, well, Kewpie-from the secrets to the unique formula (it's all about the eggs!) to the story behind the iconic bottle design and how Kewpie ended up with its own museum and holiday. Kewpie is the ultimate secret ingredient in 55 inventive recipes, all improved by the addition of this Japanese mayonnaise. While no spicy salmon bowl is complete without a drizzle of Kewpie, this kitchen workhorse is an endlessly versatile ingredient that can bring depth of flavor to dishes like potato salad or carbonara pasta, bind and moisten meatballs, emulsify ranch and green goddess dressings, plus act as the nonstick coating for baby back ribs or miso-grilled fish. With such versatility and impact, it's no wonder Kewpie has been a kitchen must-have for a century.

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Produktdetails

• Verlag: Workman Publishing Company
• Seitenzahl: 176
• Erscheinungstermin: 21. Oktober 2025
• Englisch
• ISBN-13: 9781523533015
• Artikelnr.: 73255131

Autorenporträt

Kewpie Corporation was founded in 1919 by Toichiro Nakashima, whose aspiration was to "contribute to the health of the Japanese people." In 1925, Nakashima created Kewpie Mayonnaise, which is one of the most popular condiments in Japan today. In addition to its beloved mayonnaise, Kewpie Corporation creates a variety of products including salad dressings, fruit jams, and pasta sauces that are sold across the world. Kewpie Corporation is based in Shibuya, Tokyo.

Elyse Inamine is a writer and editor based in New York City. Previously, she was the restaurant editor at Bon Appétit, where she created Heads of the Table, a food industry leadership awards platform. Now she writes about food culture, chefs, and restaurants for Bon Appétit, the New York Times, and Taste, among others.

Inhaltsangabe

Foreword
Introduction
Snacks
* TAMAGOYAKI
* DEVILED EGGS
* CRUDITÉ AND RANCH
* CORN DIP
* PIMENTO CHEESE DIP
* SMOKED FISH DIP
* SOY-GLAZED CHICKEN WINGS
* BUFFALO CAULIFLOWER BITES
* POTATO TAKOYAKI
* SEAWEED FRIES
* OVEN-FRIED SHRIMP
Sides and Salads
* SHICHIMI GRILLED CORN
* GARLIC ROASTED POTATOES
* CREAMY MA SHED POTATOES
* TOMATO SANDWICH WITH GARLIC MAYONNAISE
* COLESLAW
* CAESAR SALAD
* SESAME WEDGE SALAD
* AVOCADO TUNA SALAD
* JAPANESE POTATO SALAD
* GREEN GODDESS POTATO SALAD
Rice and Noodles
* SESAME SALMON ONIGIRI
* EGG FRIED RICE
* SPICY TUNA RICE BOWL
* TORCHED SALMON DON
* CALIFORNIA ROLL
* SUSHI BAKE
* FISH ROE UDON
* INSTANTLY CREAMY RAMEN
* YAKISOBA
* CARBONARA
* SPAGHETTI AND MEATBALLS
* BAKED MAC AND CHEESE
Meat, Seafood, and Other Proteins
* KATSU SANDO
* TAMAGO SANDO
* GRILLED CHEESE
* SHRIMP BURGER
* CHEESEBURGER
* OKONOMIYAKI
* FISH TACO
* FRITTO MISTO with TARTAR SAUCE
* HONEY-WALNUT SHRIMP
* CRISPY TOFU with SCALLION-GINGER SAUCE
* KARAAGE
* HOT HONEY BABY BACK RIBS
Desserts
* JAPANESE FLUFFY PANCAKES
* CHOCOLATE CAKE
* CORNFLAKE COOKIES
* LEMON CUPCAKES
* APPLE GALETTE
Index
Acknowledgments