Book Launch | For the Love of Kewpie by Elyse Inamine and Jessie YuChen

Pre-purchase your copy of the featured title to guarantee your signed copy! This helps ensure that everyone who wants a book goes home with one, in case we sell out at the event. 

Can't make it to the event? Order your copy here instead. 

ABOUT THE BOOK

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.

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, TASTE, and more, and is working on more cookbooks. 

Headshot by Heami Lee.

Jessie YuChen is a food editor, chef, food stylist, and photographer based in New York City. With experience at Bon Appétit, Saveur, Serious Eats and The Kitchn, Jessie has written home cook-friendly recipes, created mouthwatering photography, appeared in videos to share culinary stories, and hosted countless pop-up dinners in the city. 

Headshot by Dondre Stuetley.

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 worldwide today. In addition to its 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. 

IN CONVERSATION WITH

Christina Chaey is a recipe developer, home cook, and writer based in Brooklyn. She writes a popular Substack newsletter called Gentle Foods where she shares achievable recipes that inspire and essays that explore the intersection of cooking and mental health. She is currently writing her first cookbook, Gentle Foods, which will be published in 2026. When Christina isn’t developing recipes, she's riding all around NYC on her bike, experimenting with sourdough, or arms-deep in seasonal produce at the greenmarket.