<Lecture Report> 78th Annual Meeting of the Japan Society of Home Economics – Luncheon Seminar: The Blissful Marriage – The World Woven by Potatoes and Mayonnaise

Kenko Mayonnaise Co., Ltd. (Head Office: Chiyoda-ku, Tokyo; President and CEO: Kun'ichi Shimamoto; hereinafter "the Company") reports that it held a luncheon seminar titled "The Blissful Marriage – The World Woven by Potatoes and Mayonnaise" at Kyoto Women's University on May 24 (Sunday) during the 78th Annual Meeting of the Japan Society of Home Economics.

Seminar Overview

As the Company handles potato salad as a core product, it actively promotes understanding and disseminates information about potatoes—the key ingredient—as part of its social contribution. This time, an employee from the Research Department of the Business Development Division delivered a seminar on the history of potatoes and mayonnaise through the lens of potato salad. A total of 50 participants attended.

● Cream-based Dressings Used Alongside Mayonnaise

First, it was explained that mayonnaise and creamy dressings were introduced to Japan via Britain during the Meiji era. However, mayonnaise at that time primarily used olive oil as its main ingredient, making it prone to separation and entirely different in consistency from today’s products. Additionally, as mayonnaise was considered a luxury item, it was mainly used as a sauce for meat and fish. For salads, creamy dressings made from eggs, milk, flour, and butter—characterized by saltiness and acidity—were commonly used instead. Subsequently, the raw material shifted from olive oil to salad oil, and with industrialization and the start of mechanical production, mayonnaise underwent a two-stage evolution to reach its current form. As a product that closely replicates the taste of homemade mayonnaise, participants were given a tasting of the Company’s "Kenko MR Mayonnaise Type," a whole-egg type mayonnaise known for its light texture and smooth mouthfeel.

● Prototype Mayonnaise Based on Historical Production Methods and Its Verification

As a prototype mimicking production methods from the Meiji, Taisho, and early Showa periods, four types of mayonnaise with different mixing intensities (①–④) were prepared, along with two types of potatoes (mashed and sliced), to demonstrate the separation state when mixed. ① represents hand-mixing, while conditions approaching ④ simulate the fine mechanical mixing used in modern production. As a result, even with identical formulations, particle size and viscosity varied significantly depending on the mixing method, as shown in the images. Regarding potato form, mashed potatoes tended to separate easily regardless of mixing method, while sliced potatoes showed a lower tendency to separate. This suggests that historical potato salad recipes may have favored sliced potatoes.

①②③④

①

②

③

④

Viscosity (Pa·s)

27

48

149

186

Particle Size (μ)

28

10

4

2

● Changes in Mayonnaise Production Volume and Manufacturing Technology

After the importation of new emulsifiers and egg-breaking machines in 1955, mayonnaise production increased sharply, as shown in the graph. Previously, production had been limited due to the labor-intensive nature of manual egg cracking and emulsification issues. The importation of machinery represented a major technological breakthrough. This innovation enabled the mass production of modern mayonnaise, making it more accessible to households. Furthermore, factory-produced mayonnaise, with its finer emulsified particles, became less prone to separation, making it easier to prepare potato salads using mashed potatoes.

After the seminar, attendees asked questions such as "What changes and developments have occurred in mayonnaise ingredients?"—highlighting their serious and engaged attitude toward learning. Additionally, participants were given the Company’s representative product, "Kenko Mayonnaise Restaurant Flavor," as a gift, and the Company introduced itself. Moving forward, under its corporate philosophy of "Mind, Body (Life), and Environment" and "Contributing to Society through Food," the Company will continue to contribute to the evolution and advancement of food.

【Outline of the 77th Annual Meeting of the Japan Society of Home Economics】

Organizer

Japan Society of Home Economics (General Incorporated Association)

Date

Sunday, May 24, 2026

Venue

Kyoto Women's University