Monosodium glutamate, or MSG, is a flavor enhancer that is commonly used in Asian cuisine. It is made by fermenting sugars and starches and then converting them into crystals that dissolve in water. MSG is known for its savory umami flavor that can enhance the taste of many dishes.

History

MSG was first discovered in 1908 by a Japanese scientist named Kikunae Ikeda. He noticed that the traditional Japanese soup, dashi, had a unique savory taste that could not be explained by the basic tastes of sweet, sour, salty, and bitter. After much experimentation, he discovered that the taste was caused by an amino acid called glutamate, which he isolated and combined with salt to create MSG.

Uses

MSG can be used in a variety of dishes to enhance their flavor. It is commonly used in Asian cuisine, such as in soups, stews, stir-fries, and marinades. MSG can also be used in other types of cuisine, such as in gravies, sauces, and dressings.

Suggestions for Use

• Add a pinch of MSG to your favorite soup or stew for added umami flavor.
• Use MSG in marinades for meat or fish to enhance their flavor.
• Add MSG to your favorite stir-fry recipe for a boost of savory flavor.
• Use MSG in sauces or dressings to enhance the taste of your favorite dishes.