What is MSG?

Monosodium Glutamate (MSG) is the sodium salt of glatamate, an amino acid which is present in all protein.

What is glutamate?

Glutamate is a common amino acid found in many foods such as seaweed, cheese, ripe tomatoes, fish and meat. Amino acides are the building blocks of protein, and are essential to metabolism in the human body. We produce our own glutamate; it is a vital part of our brain function and can be found in abundance in mother's milk.

AJI-NO-MOTO has been called the “super-seasoning” for good reason; it makes everything taste better by enhancing the natural flavors that are already in the foods we eat.

From a fermentation process that is similar to how cheese is made from milk or how wine comes from grapes, corn syrup is used to produce AJI-NO-MOTO. What fermentation does to food is to increase the amount of glutamate, the main ingredient of AJI-NO-MOTO. Glutamate is one of the most common amino acids found in all-protein containing foods and a secret to the savory taste in foods. Man has invented many methods to increase the glutamate in foods for better tastes; for example, ripening, aging and fermentation. The fermentation process ultimately enhances the taste profile and makes food more palatable.

MSG has been approved by many health authorities and organizations. It has been shown in studies that the addition of AJI-NO-MOTO in cooking has helped reduce sodium intake without compromising taste.

Let’s rethink how AJI-NO-MOTO can benefit your diet.