Aji-no-moto, which means "essence of taste," is a very old Japanese seasoning that can be added to all types of dishes to achieve an exceptional flavour. Households and restaurants use it to deliver the purest taste of Umami, a pleasant savoring flavour to every cuisine. It means “Essence of Taste” in Japanese and also known as Monosodium Glutamate.

Aji-no-moto was first manufactured in Japan by the Aji-no-moto Co. Inc as early as 1909 by Kikunae Ikeda. Its main mixtures came from a seaweed that is rich in glutamate salt. Ikeda’s discovery was later on used by many houses in Japan until it gained popularity in larger industries. Its first flagship was established in U.S. in 1956. Since then, aji-no-moto garnered more admiration and acceptance throughout the world as a food enhancer.

Although there has been claims that overusing aji-no-moto is bad for health, the Food and Drug Administration (FDA) recommends proper levels of usage should be followed to avoid health risks. Aji-no-moto is approved by the Bureau of Food and Drugs and is still safe to use.

The different application and level for every type of food maybe seen in the labels of the product itself. In home cooking, a pinch of aji-no-moto is enough for one casserole of soup. For sea foods such as crabs, prawns, and shellfish, the level should be maintained at 0.07 percent. In fish recipes, however, it is okay to extend within 0.17 percent to 0.23 percent. The actual use levels may vary on different food taste profile but it is recommended that its use should only be minimal to preserve health benefits.

Aji-no-moto has a long-standing advantage in many restaurants and home culinary.  With more than 1000 branch in 26 different countries, the Aji-no-moto Corporation is persistently providing the food industry with good solutions to monotonous and boring food. Aji-no-moto