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Kewpie's 'Mayonnaise Class': Cultivating a Love for Food in Children

On September 3, 2025, Kewpie Corporation, led by President Mitsuru Takamiya, organized a special event titled 'Mayonnaise Class' at Sumida City Kome Elementary School in Tokyo, which happens to be Takamiya’s alma mater. This engaging program was aimed at the 6th graders and is part of Kewpie's commitment to becoming a 'supporter of children's smiles' as part of their 2030 vision. This event was particularly significant as it coincided with both Kewpie's 100th anniversary of mayonnaise production and the school's 105th anniversary. The goal was to communicate the joy and importance of food to the future generation.

The 'Mayonnaise Class' is a well-established initiative that began in 2002, allowing Kewpie employees who have passed certain internal qualifications to visit schools to share the delights and values of food.

Engaging Learning Experience

The special class commenced with the gathering of two 6th-grade classes in the school gymnasium. President Takamiya, one of the initiators of the 'Mayonnaise Class' and a certified mayonnaise expert, shared insightful knowledge about the history of mayonnaise and the science of emulsification involving oil and vinegar, enriched with quizzes that made learning engaging.

As Kewpie is responsible for using around 10% of Japan’s total egg production in their products, Takamiya also took this opportunity to introduce the company's initiatives aligned with the Sustainable Development Goals (SDGs), particularly Goal 12: Responsible Consumption and Production. He emphasized the importance of utilizing every part of the egg, from shell to egg membrane, as part of their corporate responsibility.

In a lively segment dubbed 'Ask Takamiya!', students were eager to jot down notes while posing questions. When asked what his childhood dream was, Takamiya shared, "I wanted to be a sumo referee." Growing up in Sumida, where sumo wrestling is prevalent, he frequently visited sumo stables, which inspired his dream. He later found his passion for food studies, ultimately leading him to Kewpie.

His heartfelt message encouraged the children to consider their aspirations, saying, "Even if your dreams change, it's essential to keep thinking about what you want to do. It is completely fine for dreams to evolve, but always reflecting on your desires is crucial." He also shared nostalgic memories about school lunches he loved as a child, discussing his role as a company president and the joy of teamwork.

Hands-On Experience with Mayonnaise

Following the informative session, the students moved to the home economics room, where they were organized into teams of 3 to 4 to engage in a hands-on mayonnaise-making experience.

Working diligently together, the students began combining ingredients with love. They learned the key emulsification process by using whisks to mix the ingredients. As they got closer to finishing, Takamiya prompted them, "Let’s count down the last 10 seconds!" The students rallied their energy to complete their homemade mayonnaise.

During the much-anticipated tasting session, they sampled their handmade mayonnaise alongside Kewpie mayonnaise, and enjoyed boiled broccoli dipped in homemade tartar sauce created from leftover egg whites and broken yolks. One student exclaimed, "I usually don’t eat broccoli, but I could enjoy it with the mayonnaise I made!" Another chimed in, "Cooking together is fun, and it makes the food taste even better!" It was a delightful sight as the once mountain of broccoli quickly disappeared.

Kewpie certified mayonnaise experts, known as 'Mayostars,' participated alongside Takamiya and shared with the students the idea that even foods they might dislike could be enjoyable if the preparation methods or dining settings are altered. They expressed a heartfelt desire for these children to grow into adults who appreciate food.

After the mayonnaise-making, Takamiya shared a lunch with the 2nd class of 6th grade, celebrating the joy of the moment. Reflecting on his visit to his alma mater after more than 50 years, he conveyed a meaningful message while singing the school anthem with the students: "I still remember the school song I learned 50 years ago. This means the information and experiences you are gaining now are also things you won’t forget. You are living through a very important time. I will do my utmost to be your teacher during this mayonnaise class, and I hope you all participate earnestly to create important memories."

Kewpie is dedicated to continuing its efforts in food education, aspiring to instill in future generations a curiosity for food and a fulfilling lifestyle. Through initiatives like this 'Mayonnaise Class,' Kewpie aims to remain a steadfast supporter of children's smiles, aiming to share the joy and significance of food through various programs.