Description: "Make it Kewpie! With its deep richness, tangy zip, creamy texture, and undercurrent of umami-not to mention cherubic mascot-Kewpie Mayonnaise has earned cult status since its debut in 1925. Kewpie makes whatever it's squeezed on so much better. But it is also the surprising secret ingredient behind the most foolproof Baked Mac and Cheese, flakiest Apple Galette, and crispiest Fritto Misto, not to mention easy-to-make versions of iconic Japanese dishes like Okonomiyaki, Karaage, and irresistible fluffy pancakes. Alongside the game-changing recipes, here is the first inside look into all the things that make Kewpie, well, Kewpie, from the founder's commandments to the story behind the eye-catching packaging to what happens to all those egg whites (because Kewpie, in its pursuit of deliciousness, only uses the yolks)"-- Provided by publisher.
Review Quotes: When first-time visitors to Japan come home wondering why their favorite foods were so delicious, more often than not the answer is Kewpie. This cookbook shows the full range of what it can do. I'm a Kewpie believer, and this book will make one out of you too.--David Chang, chef, author, and founder of Momofuku