For the Love of Kewpie Author Event

For the Love of Kewpie author event with Elyse Inamine and Jessie YuChen. Moderated by Caroline Hwang, Editor in Chief, Synonym Magazine. Book signing and meet and greet to follow.

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.

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 BonAppétit, the New York Times, TASTE, and more, and is working on more cookbooks.

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

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.

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