Kewpie Mayonnaise and Condiments

Ajinomoto's diverse seasonings using umami flavor scientifically. Applied worldwide in various cuisines, it demonstrates Japan's advancement in food chemistry as a company that 'scientizes taste.'

Mayonnaise and condiments from Kewpie, founded in 1925. Kewpie mayonnaise dominates domestic market, used in many households. Diverse products like dressings and soup bases support Japanese tables. Tradition of commitment to quality ingredients and methods continues.

A food manufacturer founded by Toichiro Nakashima in 1919. Introducing Japan's first mayonnaise in 1925, Kewpie has led Japanese mayo culture ever since. Made with egg yolks only for a rich, distinctive taste, it has surged in popularity overseas as 'Japanese mayonnaise.' The Kewpie doll logo is a beloved national icon in Japan.

Mayonnaise manufactured by Kewpie. Using high-concentration egg yolks, it achieves rich, creamy flavor. Became an essential seasoning in Japanese cuisine, used in sushi, okonomiyaki, salads, and more. The Kewpie brand represents Japanese seasonings.

Mayonnaise manufactured by Kewpie. Since its 1925 launch, dominating the Japanese market through unique production using only egg yolks. Known for rich, creamy flavor. Essential condiment in Japanese cooking. International expansion ongoing, especially popular in Asia. Representative Japanese seasoning company of food culture.

Itoen, founded in 1966, modernizes Japan's traditional tea culture through innovative beverages. Its extensive vending machine network makes tea accessible nationwide. Contributing significantly to promoting Japanese beverage culture, Itoen represents the evolution of traditional tea into convenient contemporary formats.

A wasabi cultivation and processing brand originating from Yoshimi Town, Saitama Prefecture. Known since the Edo period for stream-based wasabi cultivation leveraging pristine waters, its aroma and pungency are highly regarded. Currently providing fresh wasabi and wasabi products, it represents Japan's premium condiment culture. Through farmer-operated processing and sales, it contributes to regional agricultural revitalization.