ajinomoto - optional
Primarily sodium and glutamic acid; contains negligible calories and no significant vitamins or minerals beyond sodium. One teaspoon contains approximately 380 mg of sodium, making portion control important for sodium-restricted diets.
About
Ajinomoto (味の素) is a commercial monosodium glutamate (MSG) seasoning produced by the Japanese company of the same name, founded in 1908. The product consists of glutamic acid salt derived from the fermentation of molasses, sugar cane, or other carbohydrate sources, which is then crystallized into white granules resembling table salt. Ajinomoto is a branded umami enhancer that amplifies savory flavors and is one of the most widely recognized MSG products globally.
The compound works by stimulating taste receptors sensitive to glutamate, one of the five basic tastes. The crystalline form dissolves readily in liquids and disperses evenly in dishes, making it a convenient alternative to natural umami sources like aged cheeses, tomatoes, or fermented products.
Culinary Uses
Ajinomoto is used extensively in Asian cuisines, particularly Japanese, Chinese, Vietnamese, and Southeast Asian cooking, where it is added to soups, stir-fries, sauces, and marinades to deepen savory notes without adding perceptible flavor of its own. A small pinch enhances the natural umami in broths, meat dishes, and vegetable preparations. In professional kitchens and home cooking across Asia, it is a standard pantry staple, often shaken from a dispenser bottle or measured by pinch. It is also used in Western processed foods and restaurant cooking, though with varying degrees of transparency in labeling.