Ajinomoto MSG

Almost every household in the Philippines have Ajinomoto seasoning. It is also popular in other Asian countries. It is widely use because of its versatility and the flavor it gives the food. It is normally added to almost all Filipino recipes because of it gives the food a savory and more enticing taste.

The discovery of the glutamate in 1909 lead to the development of Ajinomoto. The discovery is credited to a Japanese, named Kikunae Ikeda. He first discovered glutamate in seaweeds. Later discoveries unveiled that glutamate is also found in garlic and onion. Ajinomoto’s key ingredient is the Monosodium Glutamate or MSG.

Using the seasoning:

Ajinomoto takes a powder form. At first glance, it may look like iodized salt. It is white and fine. However, closer examination reveals its crystalline composition. Its powder form makes it easier to use as it easily dissolves when added to your cooking.

Other Uses of Ajinomoto:

One of the reasons why Ajinomoto seasoning is a hit among Filipinos is that it can be used in many ways. Ajinomoto MSG can make any recipe taste better. You can sprinkle some on your dressing. This will surely make any salad extra tasty. You can also use it to flavor your meat, chicken, fish and burger patties. Aside from the usual salt and pepper, rub a pinch of Ajinomoto on them. A little pinch will go a long way.

Ajinomoto will also make simple sautés taste better. Add some when the recipe is almost ready. However, you should make sure that the flavors mix and settle. Once the seasoning has done its magic, you will surely be pleased with the taste.

It is also great for soups. Soups do not need to have fancy ingredients. Just a touch of Ajinomoto seasoning will make it taste ten times better. This is because of the way it intensifies the flavor of the ingredients, making the food more flavorful and sumptuous.