Discovered over dinner in 1908, Dr. Kikunae Ikeda changed the history of food. He created a popular seasoning and flavor enhancer, AJI-NO-MOTO®, an MSG (monosodium glutamate) product made from plants like corn, sugar cane and cassava for over a century. And today, it is found in kitchen cupboards worldwide.
Taste Profile: Glutamate, a crystalline powder that activates our taste receptors, eliciting the delicious savory taste known as umami, the fifth taste altogether different from sweet, salty, sour and bitter. Since there is no salt used in the process, it does not taste salty nor is it sweet, since the production process turns sugar into glutamic acid.
Usage: AJI-NO-MOTO® is widely used and can be used everyday to intensify and enhance umami flavors in sauces, broths, soups and many more foods. It can also be considered a healthy alternative to table salt, containing just one-third the sodium.