Kewpie began manufacturing and selling mayonnaise for the first time in Japan in 1925. Made with egg yolks, Kewpie mayonnaise has the richness and flavor of yolk-type mayo. Following World War II, a new kind of cuisine made its way onto the Japanese dinner table under favorable conditions for the Westernization of Japanese eating habits. Now, Kewpie mayo has grown widely and taken root in the Japanese table as an indispensable condiment for the home.