Ajinomoto Umami Seasoning (MSG)
Dr. Ikeda, fascinated by the profound and deep flavour of the kombu dashi (seaweed broth), believed that there was another basic taste altogether different from sweet, salty, sour, and bitter. He ultimately discovered that the origin of kombu‘s distinctive taste was glutamic acid. He named the taste umami, and developed a method to produce seasoning with glutamate as its key component. In 1909, he launched a business venture to begin selling AJINOMOTO, the world’s first umami seasoning.