00:00It's the condiment that is 100 years in the making and is showing up on menus everywhere.
00:05The Japanese mayo company Kewpie Mayo is known for its tangy flavour and very distinctive bottle, but is branding all it is.
00:14We ask one of our journos here in the Canberra Times office to see what she thinks.
00:20So I'm here with Niamh, one of the reporters here at the Canberra Times, and I've challenged her to decide which one is the whole egg mayo and which one is the Kewpie mayo
00:28to see if the packaging really is the thing that impacts the flavour when it comes to the crowd favourite.
00:36So Niamh, firstly, are you a mayonnaise fan?
00:40I am a mayonnaise fan. Also, a little bit picky when it comes to mayonnaise.
00:45I only ever buy one particular one.
00:49I have to say, I was very confident this morning when I came into the office.
00:54I was like, I'll be able to tell looking at them.
00:56A little bit less confident now.
00:58So first, tell me a little bit about what you're seeing.
01:01Is anything kind of sticking out to you looks-wise?
01:05I think on the bread, like there's slightly different colours.
01:08This one's like a deeper colour in comparison.
01:13But in the jar, I feel like they're pretty similar.
01:18So maybe that's just because our bread is toasted, so maybe it's reacting to something.
01:22Maybe, but also I probably didn't help you there with the blue and green containers there,
01:27but that's all they had at the store.
01:28It's okay.
01:29Okay.
01:31So go for gold.
01:32Tell me what tastes like.
01:35You can taste it on our little crostinis there, or you can taste it raw.
01:41This one smells like egg.
01:46And it has that texture of mayonnaise that coats your tongue.
01:50And definitely very egg-forward, I think is how I would describe that one.
01:59Egg-forward mayonnaise.
02:00We love that.
02:01No, like this has egg in it.
02:03I've been very confident, am I not?
02:09I'm so nervous, Amy.
02:11I feel like I came in today.
02:15I was like, I know my mayonnaise is.
02:17Okay, let's try the second one.
02:20Smells less like egg.
02:26It feels different on the tongue.
02:28Just like smoother and more of a like tangy flavour.
02:36Also, I feel like there's a lot right on this because if I get it wrong,
02:39I'm going to have to go back to normal mayo if I can't tell.
02:42So with that in mind, I'm going to say this side is the kipi mayonnaise.
02:46The blue side.
02:47The blue side.
02:49I hate to break it to you, but that is the whole egg mayonnaise.
02:52No!
02:55I feel devastated.
02:56So do you think that will change how you consume mayo in the future?
03:03Probably.
03:05I don't know.
03:06I feel like kipi is a nice, sometimes you're like going to treat yourself
03:10or if you're doing a style of food, you'll add it to that.
03:15But maybe I'll give some other mayonnaise's a try.
03:21Diversify my mayonnaise range.
03:26Diversify my mayonnaise.
03:28Diversify.
03:29What are your emergencies?
03:30By peeping now here.
03:31Diversify my mayonnaise.
03:35Diversify my mayonnaise.
03:39Diversify your mayonnaise with orange,
03:51Diversify your mayonnaise.
Comments