Kewpie Mayo has become an indispensable condiment to the daily dining routine of millions in Japan. However, where can devoted lovers of the sweet sauce go for information on the history and development of mayonnaise? Mayoterrace, that’s where.
The Mayoterrace facility will be divided into five sections when it opens near the end of May. First, upon entering the building, you will find yourself in the Salad Hall.
Decorated with cute vegetable stools and a giant cap of a mayonnaise bottle emblazoned with the Kewpie logo, it’s the perfect place to gather yourself before taking the full mayo experience.
If you head straight through the Salad Hall, you’ll enter the Factory Walk section where you can see how the mayo gets into those classic Kewpie bottles and enjoy getting a sense of how the factory workers and inspectors produce this delicious mayonnaise.
To the left of the Salad Hall lies the Mayo Dome. Inside this wooden structure built 50 times to scale of an actual 450g bottle of Kewpie Mayo, you may learn the secret of its deliciousness.
Heading to the right of the Salad Hall beyond Mayo Dome is the Kewpie Gallery. This circular enclosure’s walls are decorated with images outlining the history of mayonnaise and its usage over the years. The growth of the Kewpie Group can also be seen. The sconces with Kewpie bottle lamps are especially cool looking.
Finally, farthest to the right is the Kewpie Kitchen. Walking around and exploring the world of mayonnaise is bound to make you work up an appetite, so why not stop by the kitchen and try some vegetable and mayo combinations, you might find a new personal favorite.
The Mayoterrace will open its doors for the first time on May 26 in Chofu, Tokyo at the Sengawa Kewport. Tours will run four times a day for groups of up to 25 people. So remember, if you think mayonnaise and terraces don’t go well together, then you don’t know Mayoterrace.
Source: Kewpie – Mayoterrace
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