Umami: A History of Monosodium Glutamate

In 1907 a professor of chemistry at Tokyo Imperial University named Kikunea Ikeda was eating dinner when he noticed that his broth was particularly delicious. A year later, on July 25, 1908 he determined why. Professor Ikeda had identified a chemical compound that today represents a nearly seven billion dollar industry, and one of the world’s most common, and controversial food additives. The complex history of the sodium salt of gluconic acid called "monosodium glutamate" deserves to be remembered.

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Script by THG

#history #thehistoryguy #MSG

[skaldlouiscyphre]

The king of flavour.
I put MSG on your video and it became the director's cut.

[davidellis]

Far too late for anyone to see this, but I just wanted to say thank you for both producing such a detailed and informing video, while still being humble enough to gladly state where your circle of expertise ends. Not nearly enough people do this!

[ronbeard]

While working in a country club kitchen during college, I was introduced to Aji na moto (MSG) by an elderly, Philipino dishwasher. Her fried lumpia rolls were superior in taste to anything we were serving our members and when i asked her for the recipe, BOOM! My culinary education was expanded! My chef refused to include the ingredient in his recipes based on the false info about it but I started including it in our "family meal" prepared for the staff. My reputation as a "great chef" was increased and when my boss found out (after tasting a soup I made that was his recipe WITH MSG), he turned the corner on MSG as well! I don't cook professionally anymore but i have a package of it in my cupboard and my reputation as a great cook remains.

[Wiggiwan]

Even though I was aware of MSG as I got older, I never understood the controversy. I lived in Japan for a couple of years and Ajinomoto was in every Japanese kitchen. Anyway, I never knew the real story so it was very interesting to hear it from you. Thanks so much.

[stevenhochhauser]

I am a biochemist who is MSG sensitive and I can assure you that MSG sensitivity is very real for a small number of sensitive individuals. I don't know why a few people such as myself are so sensitive to it while the great majority of people are not, but I think it's obvious that this explains why studies of random populations are not going to pick it up. One thing not mentioned in this piece is that besides being one of the 20 amino acids that are the building blocks of all proteins, glutamate is by far the most abundant excitatory neurotransmitter in our nervous systems. In other words it has a very strong role in normal brain function. Whether this has anything at all to do with MSG sensitivity is not currently known. And yes, I avoid it as much as possible. I read food labels and won't buy anything that contains "natural flavoring", which is how the food processing industry hides MSG in its products.

[californiumblog]

I'm an umami supertaster and crave it all the time! I keep MSG next to my stove along with other umami seasonings like fish sauce for cooking. It's SO GOOD!

[d.e.b.b]

to decrease the amount of sodium in my diet, I had to go to find a recipe to recreate Lowry's seasoned salt, by making it with sodium glutamate instead of sodium chloride. Worked perfectly, and my blood pressure is normal and no adverse affects from the sodium glutamate at all. Brand name of sodium glutamate is Accent in America.

[neverlearnitall]

This was excellent! Thank you for all your careful research! I was a child when it first came out that MSG was "bad!" It's so nice to hear facts, not accusations! 👏👏👏

[KimChungSaigon]

In Asian kitchen 99% use the Monosodium Glutamate & add into broth for noodle soup. 8. Oz of MSG in 1981 sale high price. Because was one favorite ingredient add into very anytime cooking broth for noodle soup. This happens everywhere “on street food” or “a home cooks broth meal. And suddenly at one time in 1990 Restaurant avoids with an ads “no mono-sodium added” This happen scare people to avoid use MSG even with adds very small amount into a broth. But the price of MSG fall hard much cheaper. Your video now to clear up ingredients made for MSG. Thank you👍👍

[minispud]

This is actually REALLY interesting, thank you! Your videos are normally very interesting but this one was something else. You also make uncle Roger happy

[JN-vtmz]

Thank you so much for this. Seems like theres a lot of people online that think this is a new concept found in the last couple years.

[ronaldslater]

My mother used Accent to make some of the best tasting food ever. Didn't know it was naturally occurring...Thanks, History Guy!

[gondolacrescent]

They used to market MSG in North American grocery stores as “Accent”.

[romlyn]

4:29 旨味 - Umami - means "delicious taste" - for it to translate to "Pleasant Savory Taste" you would need 3 Kanji - but there are only 2 Kanji. The first character means clever or delicious or appetizing. The second character in Japanese can mean flavor, taste, feeling, sensation, experience, taste, or charm. In Chinese it can also mean tasting or savoring. So I think people have mistaken savoring with savory. So I think the website "the spruce eats" is slightly mistaken about the meaning, if translated from Japanese into English. The correct translation from Japanese to English is "delicious taste".

[bieourself]

Thank you for this important video! MSG has had quite a notorious anecdotal reputation too in where I live, Indonesia. It was passed on generations after generations by parents, teachers, aunts and uncles. I myself banned it for years, but after learning the story behind it, I have started embracing it (in moderation, I must say) in my cooking. Ajinomoto is a well known brand here. Despite MSG’s reputation, the brand is still going strong for decades, along with several other MSG brands.

[maxenielsen]

Best explanation I’ve ever been exposed to. Going to get some MSG and enjoy it. Thanks!

[LiveFreeOrDieDH]

As many others have pointed out, glutamate is an amino acid that our bodies produce and found in many natural foods. So it's highly unlikely that glutamate is the source of reported symptoms. For those who do experience some kind of adverse reaction, the most likely explanation is excess sodium consumption. Not only does MSG itself contain sodium (duh) but foods containing MSG are typically very high in salt as well. The umami sensation then stimulates additional consumption.

[BrilliantDesignOnline]

Dang-myth dispelled; As a Montanan, we have a local version called Alpine Touch, and growing up, I became aware of MSG and leaned toward understanding it as mysteriously bad for you, probably via media. Based on what THG indicates, I now have a more complete understanding of what MSG is and have my fears quelled, and will be using MSG again without guilt. A HUGE 'attaboy' to THG and his crew for every story.

[babboon]

Lance, you have done me a great service.
I used to use MSG in small amounts as it worked well to 'bring out flavour'.
The adverse PR about 'Chinese Restaurant Syndrome' & 'unnatural' additives induced me to quit.
I shall now once more use it in moderation.

[eggfooyoung]

In the UK MSG has been demonised and removed from quite a few foods. Some foods boast that they are MSG free too. I always have a bag of MSG in the cupboard to add a pinch back in to where it belongs. Ramen noodles in particular are so much better with a sprinkle. It makes cheaper foods taste so much better. Not generally sold in big name supermarkets but available in world food / Asian stores.