In 1919, Nakashima became one of the directors of Shokuhin Kogyo Co., Ltd., the predecessor of Kewpie Corporation. Based in what is now Nakano-ku, Tokyo, the company initially produced sauces and canned foods. Six years later, in 1925, it introduced Kewpie Mayonnaise, the first mayonnaise manufactured and sold commercially in Japan.
Nakashima deliberately developed a mayonnaise suited to his vision of a nutritious everyday food. Unlike many imported products of the period, Kewpie used an egg-yolk-rich recipe, giving the mayonnaise its characteristic creamy texture, rich flavor, and distinctive yellow color. Vinegar also became an important part of the product's flavor profile. Kewpie Mayonnaise was intended to become a familiar household staple rather than an occasional luxury.
The company continued to expand its food business. During the 1930s and 1940s, it developed products including AOHATA marmalade and worked to secure a reliable supply of eggs. Production of mayonnaise was interrupted during World War II because ingredients became difficult to obtain, but manufacturing resumed in 1948.
A major turning point came in 1957, when Shokuhin Kogyo changed its name to Kewpie Corporation, adopting the brand name that consumers had already known for decades. In 1958, Kewpie introduced mayonnaise in a convenient stand-up plastic bottle with the now-famous red mesh pattern. That same year, it launched Kewpie French Dressing, becoming the first company in Japan to manufacture and market salad dressing commercially.
Kewpie continued to innovate, including developing a dedicated vinegar business in 1962 to produce vinegar specifically for its mayonnaise. Overseas expansion began in earnest decades later, with the company entering the United States and subsequently expanding into Asia, China, Europe, and other markets. Today, Kewpie products are distributed across roughly 79 countries and regions, with mayonnaise and dressings adapted to local tastes.
In 2025, Kewpie Mayonnaise celebrated its 100th anniversary. From a product inspired by Nakashima's travels abroad, it has grown into a global food brand while retaining its original emphasis on taste, nutrition, and food culture. The history of Kewpie demonstrates how an unfamiliar foreign food can be transformed through local innovation into an everyday favorite enjoyed by generations.
The History of Kewpie Mayonnaise
