The Ajinomoto journey began with Prof. Kikunae Ikeda's groundbreaking discovery of umami in 1908—the fifth basic taste.

For generations of Filipino households, the sound “Tak-Tak-Tak®” and the red bowl mark on a pack of AJI-NO-MOTO® Umami Seasoning have been more than just symbols of good flavor — they’ve ...

The latter, Japanese for “pleasant savoury taste”, was named in 1908 by chemist Kikunae Ikeda after he drank a soup made with edible kelp and found it had the chemical basis monosodium ...

What is MSG? First isolated from kombu in 1908 by Japanese chemist Kikunae Ikeda, monosodium glutamate was hailed as a scientific breakthrough—a crystalline distillation of umami.

In all likelihood, you are tasting umami. Umami, which translates to “delicious savoury taste”, was identified as a distinct flavour in 1908 by Japanese chemist Kikunae Ikeda.

Umami, which translates to “delicious savory taste, ” was identified as a distinct flavor in 1908 by Japanese chemist Kikunae Ikeda. It’s now recognized as the fifth taste, joining sweet ...

Umami, which translates to "delicious savory taste, " was identified as a distinct flavor in 1908 by Japanese chemist Kikunae Ikeda. It's now recognized as the fifth taste, joining sweet, salty ...

Umami, which translates to delicious savory taste, was identified as a distinct flavor in 1908 by Japanese chemist Kikunae Ikeda. Umami is now recognised as the fifth taste, joining sweet, salty ...

In all likelihood, you are tasting umami. Umami, which translates to “delicious savory taste, ” was identified as a distinct flavor in 1908 by Japanese chemist Kikunae Ikeda.

Umami, which translates to “delicious savory taste, ” was identified as a distinct flavor in 1908 by Japanese chemist Kikunae Ikeda. It’s now recognized as the fifth taste, joining sweet ...