The Ajinomoto Renaissance

The History of The Production Method

Extraction Method (1909-)

Glutamate was extracted from wheat protein hydrolyzed with hydrochloric acid in a Tokoname-yaki pot. Initially, the annual production was 5 tons. Ten years later, it was increased to more than 200 tons per years. Facility modernization and shift to soy beans as the raw material followed, this extraction method was maintained until 1960 before substitution by the fermentation method.

Initial Production Method

Establishment of Mass Production Method (1935-)

Demands for increased production and need for the handling hydrochloric acid gas drove the modernization of the production facility and a new reaction vessel was developed. An acid-resistant pot ‘Esusan-pot’ with its inner metallic wall coated with an acid resistant coating, invented by Dr. Ikeda, was developed and produced using in-house technology adopted from overseas. This acid-resistant modern facility solved both mass production and environmental issues at one time. Production volume reached its peak before WWII in 1936, at 3750 tons per year. The raw material had changed from wheat to soy beans.

Fermentation Method (1960-now)
Microorganisms convert sugar to glutamate in the fermentation process.
This technology, originated in Japan has spread globally and now 2 million tons of glutamates are produced annually in the world.

 

The Dawn of Umami Seasonings

Achievement of Dr. Kikunae Ikeda

The History of The Production Method

The Story Behind AJI-NO-MOTO®