The Facts
Discovery and Development
Japanese Food
Japanese food is regarded one of the healthiest cuisines in the world. The criteria of freshness and quality of the ingredients are very important. Japanese food is renowned for its clean, clear and unique taste. One of the key factors behind this unique taste is dashi. Dashi is the basic stock used in almost all Japanese cuisines. This basic stock is an important factor in helping Japanese food taste good and of itself. Dashi is used in a large number of Japanese cuisines, in simmer dishes, steamed custards, egg omelettes, soups, dipping sauces, dressings and many others. The key ingredient in the making of dashi is konbu (kelp or seaweed).
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Discovery of Glutamate from Konbu (Seaweed)
In 1908, a Japanese scientist, Professor Kikunae Ikeda began studied the component that contributed to the deliciousness of konbu. In due course, he identified the substance as glutamic acid or glutamate.
The successful story of Monosodium Glutamate (MSG) was started from the discovery of glutamate in konbu. |
