Tag: Umami ingredients

Umami, the fifth basic taste, was scientifically recognized in 2002 after being identified by Japanese chemist Kikunae Ikeda in 1908. Today, understanding what is umami food is key to unlocking deeper flavor in your meals, moving beyond the familiar sensations of sweet, sour, salty, and bitter.

While the FDA classifies MSG as 'generally recognized as safe,' a subset of the population reports sensitivity, and many seek to reduce overall intake of processed additives. For those looking to add savory depth to their cooking, exploring healthier alternatives to AJI-NO-MOTO is a great way to boost flavor using whole food ingredients.

Monosodium glutamate (MSG) is the purest form of the savory taste known as umami, according to Japanese chemist Kikunae Ikeda, who first identified it in 1908. While some people wish to avoid MSG for personal or dietary reasons, many potent, natural ingredients can serve as an excellent dupe for MSG to provide that sought-after flavor boost.