I think the first time I heard/read about the stuff was right here in a mayo thread. I thought, well that just sounds silly, but the Japanese are well known for "cutesy stuff".
Some here said it was a must to have in the fridge along with their other favorite American mayo. I figured it must be some sweet concoction like Miracle Whip or that awful "yum yum sauce" some people really love...for some reason.
I had forgotten about it until I was looking for ways to use some Krab or imitation crab meat I picked up on sale to play with. Then it hit me, California rolls! I always pshawed them, preferring actual raw fish sushi types. As I'm scrolling through recipe ideas, a spicy "Krab" roll recipe popped up. I love spicy tuna and salmon rolls, so I am totally on this. The recipe uses Kewpie. I looked in to it and nope, no sugar. Me likey!
I haven't even opened the package yet but I read it has a creamier mouth feel, etc.. I'll do my due diligence on the web of course, but for those of you who use the stuff, I'd love some ideas and thoughts.
Think I'm going to make a cross between a Philly and California roll and a spicy "Krab" roll with some miso soup tomorrow for dinner. Been a while since I made maki rolls, we'll see if I still have "the skills"!
Some here said it was a must to have in the fridge along with their other favorite American mayo. I figured it must be some sweet concoction like Miracle Whip or that awful "yum yum sauce" some people really love...for some reason.
I had forgotten about it until I was looking for ways to use some Krab or imitation crab meat I picked up on sale to play with. Then it hit me, California rolls! I always pshawed them, preferring actual raw fish sushi types. As I'm scrolling through recipe ideas, a spicy "Krab" roll recipe popped up. I love spicy tuna and salmon rolls, so I am totally on this. The recipe uses Kewpie. I looked in to it and nope, no sugar. Me likey!
I haven't even opened the package yet but I read it has a creamier mouth feel, etc.. I'll do my due diligence on the web of course, but for those of you who use the stuff, I'd love some ideas and thoughts.
Think I'm going to make a cross between a Philly and California roll and a spicy "Krab" roll with some miso soup tomorrow for dinner. Been a while since I made maki rolls, we'll see if I still have "the skills"!
