Kewpie Mayonnaise/キューピーマヨネーズ

Japanese Food
Here is a photo of Kewpie Mayonnaise (left) and Kewpie Half (right).
Back side:
The left and right ingredients labels say:
Edible vegetable fat and oil (including soybeans), yolks, brewed vinegar (including apples), salt, seasonings (amino acids), spices, spice extracts
Edible vegetable fat and oil (including soybeans), eggs, brewed vinegar (including apples), salt, sugars (sugar (sucrose?), starch syrup), polysaccharide thickener, seasonings (amino acids), spices, hydrolyzed protein, spice extracts
One big difference is that Kewpie Mayonnaise contains yolks only while Kewpie Half contains whole eggs.
Kewpie Mayonnaise has 100 kcal per 15 g, while Kewpie Half, as the name implies, has 50 kcal per 15 g.
キューピーマヨネーズは15 g当たり100 kcalで、キューピーハーフは名前の通り、15 g当たり50 kcalです。
I happen to be a fan of Kewpie Mayonnaise.  (Kewpie Half is not half as good!)  Kewpie, which released mayonnaise in 1925 for the first time in Japan, holds a dominant market share in Japan (about 60% according to some sources), followed by KENKO (yolk-only mayo) and Ajinomoto (whole egg mayo).
NOTE:  I have no affiliation with Kewpie Corporation.
注: 私はキューピー株式会社とは関連ありません。

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