Book Description
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.
 
About the Authors
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.
 
Jessie YuChen (she/they) is a Taiwanese-American food editor, photographer, food stylist, chef, and content creator. Raised in Taipei, Jessie grew up eating a lot of fresh mochi and night-market noodles while learning how to replicate these flavors in their kitchen to feed their chosen family. After graduating from medical school, Jessie transitioned into the culinary world, working at Jamie Oliver’s restaurant before discovering a love for photography and food styling while assisting Mariana Velásquez. Their photography often explores themes of underrepresented and minority communities. Known for their unapologetic flavors and innovative techniques, Jessie made a mark working at Bon Appétit with their distinctive style. Jessie lives in New York City with their extensive pantry collection.