Umami seasoning
What is "Ajinomoto"?

What is umami?

Umami is one of the five basic tastes
Found in kelp, shiitake mushrooms, tomatoes, cheese, etc.
It refers to the taste of the amino acid glutamic acid.

Dr. Kikunae Ikeda of Tokyo Imperial University said that the true nature of the deliciousness of kelp stock is
Glutamic acid was discovered.

He named this taste "umami."

After that, you can use it in the same way as salt or sugar, and it will add a nice umami flavor.
We have succeeded in developing an umami seasoning (monosodium glutamate).

When Dr. Ikeda studied in Germany, he was surprised at the physique and nutritional condition of the Germans at that time.
I began to have a strong desire to "improve the nutritional status of Japanese people (by eating delicious food)."

Saburosuke Suzuki II, who shared that desire, started the business and launched the world's first umami seasoning, AJI-NO-MOTO®.

"Umami" has become an official global term and has been attracting attention worldwide in recent years.

It adds umami, one of the basic flavors, to cooking, and at the same time,
Bringing out the natural flavors of the ingredients, giving them richness and depth,
It helps to harmonize the overall flavor.

Furthermore, if you add umami, you can reduce the amount of salt.
The food will taste better and you can reduce the salt intake.

This seasoning enhances the umami flavor of kelp, made from the amino acid (glutamic acid) that gives it its flavor. It can be used in a wide range of applications, from preparation to finishing, to easily make your food more delicious.