Ajinomoto

MSG (Monosodium Glutamate)

MSG is a flavor-enhancing seasoning widely used in cooking to add umami, the savory “fifth taste” that makes food richer and more satisfying. Chemically, it is the sodium salt of glutamic acid, an amino acid found naturally in foods like tomatoes, mushrooms, and cheese.

Discovered in 1908 by Japanese scientist Kikunae Ikeda, MSG became popular worldwide for its ability to intensify and balance flavors without changing the natural taste of the dish. It is commonly used in Asian cuisine, packaged foods, soups, snacks, and restaurant cooking.

Modern scientific studies have shown that MSG is safe for consumption and can help reduce overall sodium content when used in place of some table salt.