Go to Hachette Book Group home

Search

Site Preferences

Show prices in:

By clicking “Accept,” you agree to the use of cookies and similar technologies on your device as set forth in our Cookie Policy and our Privacy Policy. Please note that certain cookies are essential for this website to function properly and do not require user consent to be deployed.

For the Love of Kewpie

A Cookbook and Celebration

Coming Soon
Open the full-size image

Contributors

By Kewpie Corporation

By Elyse Inamine

By Jessie YuChen

Formats and Prices

On Sale
Oct 21, 2025
Page Count
176 pages
Publisher
Workman Publishing Company
ISBN-13
9781523533008

Price

$25.00

Price

$33.00 CAD

Format

Format:

  1. Hardcover $25.00 $33.00 CAD
  2. ebook $14.99 $19.99 CAD

Buy from Other Retailers:

THE OFFICIAL KEWPIE COOKBOOK! Celebrate the cult-favorite mayonnaise with stories, history, and delicious recipes, all included in this perfect gift and cookbook.

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.

Genre:

  • 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
  • I’m not a mayo guy, but I am a Kewpie guy. Read this book to get the lowdown on the incredible story behind the brand. Great read; amazing recipes!
    Ivan Orkin, chef, author, and founder of Ivan Ramen
  • This book shows that Kewpie isn’t just a condiment. It’s a way of life!
    Kristina Cho, James Beard Award-winning author of Mooncakes & Milk Bread and Chinese Enough

You May Also Like

Jang
Jang $16.99 $21.99 CAD
The Global Pantry Cookbook
The Global Pantry Cookbook $16.99 $21.99 CAD
On the Curry Trail
On the Curry Trail $14.99 $19.99 CAD
Jiggle!: A Cookbook
Jiggle!: A Cookbook $25.00 $32.00 CAD
That Noodle Life
That Noodle Life $30.00 $38.00 CAD

Kewpie Corporation

About the Author

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. 

Learn more about this author

Elyse Inamine

About the Author

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.

Learn more about this author

Jessie YuChen

About the Author

Jessie YuChen is a food editor, chef, food stylist, and photographer based in New York City. With experience at Bon Appétit, Saveur, and The Kitchn, Jessie has written home cook-friendly recipes, styled and photographed mouthwatering food, and appeared in videos to share culinary stories.

Learn more about this author