Why Ajinomoto Is Used

Imagine your favorite dish without the right seasonings—bland, right? That's where Ajinomoto comes in. Let's delve into the realm of flavors and find out why this umami-rich ingredient has become an indispensable part of many kitchens.

What is Ajinomoto?

Ajinomoto is the trade name for monosodium glutamate (MSG), a flavor enhancer derived from glutamic acid, a natural amino acid found in many foods. It was first discovered in 1908 by Japanese chemist Kikunae Ikeda, who extracted it from seaweed.

Why is Ajinomoto Used?

Ajinomoto enhances the flavor of food by stimulating the taste buds to perceive umami, the fifth basic taste after sweet, sour, salty, and bitter. Umami is often described as savory or meaty and adds a depth of flavor to dishes.

How Does Ajinomoto Work?

Ajinomoto binds to specific receptors on the tongue, triggering a cascade of signals that transmit to the brain, resulting in the perception of umami. It works harmoniously with other flavors, enhancing them without overpowering them.

Where is Ajinomoto Used?

Ajinomoto is a versatile ingredient used in various cuisines worldwide, including Chinese, Japanese, Korean, and Southeast Asian. It can be found in soups, sauces, marinades, snacks, processed foods, and even some beverages.

Is Ajinomoto Safe?

Ajinomoto has been extensively studied and deemed safe for consumption by regulatory agencies worldwide. However, some individuals may experience an adverse reaction known as MSG sensitivity, characterized by symptoms like headache, dizziness, and nausea.


Ajinomoto has revolutionized the way we experience flavor, adding an extra layer of depth and savoriness to dishes. While its safety has been widely established, it's essential to use it in moderation, mindful of any potential sensitivities.

Frequently Asked Questions

1. What is the difference between Ajinomoto and MSG?

Ajinomoto is the brand name for MSG. It is the purest form of MSG available.

2. Is Ajinomoto natural?

Yes, Ajinomoto is made from glutamic acid, an amino acid naturally found in many foods.

3. What foods contain Ajinomoto?

Ajinomoto is commonly used in processed foods, snacks, soups, sauces, and marinades.

4. Can Ajinomoto cause allergic reactions?

Ajinomoto is generally safe for consumption, but some people may experience an adverse reaction known as MSG sensitivity.

5. How can I reduce my intake of Ajinomoto?

To reduce your intake of Ajinomoto, limit processed foods, snacks, and restaurant meals, and opt for home-cooked meals with fresh ingredients.



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