Monosodium glutamate — pure crystalline savory enhancer; intensifies the umami already present in food.
Where it comes from
Discovered by Kikunae Ikeda (Japan) in 1908 from kombu seaweed; mass-produced in China and Asia since the 1920s.
In the kitchen
A pinch added to soups, stir-fries, marinades. Many Chinese restaurants substitute chicken bouillon powder; many home cooks add direct MSG.
Across cuisines
MSG, or monosodium glutamate, is a crystalline seasoning used to enhance the umami flavor in foods. It is commonly added to soups, sauces, and marinades to intensify savory notes. Discovered in Japan, it is now widely produced and used in various Asian cuisines.
