In 1908, Kikunae Ikeda, a professor at Tokyo Imperial University in Japan, discovered a special taste in kelp, which is different from the four tastes of sweet, sour, bitter and salty, and he used chemical methods to isolate it, namely monosodium glutamate, which changed the cooking methods of the Oriental world and swept the food world with the condiment was invented. The following year, Ikeda co-founded Ajinomoto Co., Ltd., which is both a registered trademark of MSG and a company name.
 
For more than 100 years, Ajinomoto has been one of the world's top 10 food companies, one of the world's largest amino acid manufacturers, and also uses amino acid technology to produce chemicals and medical products, including the cosmetics brand Jino. For the Tokyo 2020 Olympics, Ajinomoto signed an official partnership agreement with it to provide cooking condiments, dehydrated soup powder, amino acid granules, frozen foods, coffee beans, and instant coffee.
 
However, in 2015, Ajinomoto announced that it would stop production of Ajinomoto MSG in Japan due to shrinking markets and rising raw material prices, and that it would continue to produce seasoning products in Indonesia and Brazil, including refining, and then export them to Japan. This marked the end of a century-long history of mass production in Japan, where only bottling operations were carried out.
 
Although the packaging and size of the products vary from country to country, the red mark of Ajinomoto and the product name "AJI-NO-MOTO®" are sold in more than 100 countries and regions around the world. MSG products in the Chinese market include "Red Bowl", "Tian Tian Xian", "Heqi Wei" and "Jiu Xian Powder". The degree of refinement is the best among all brands, and there is monosodium glutamate that is specially used for frozen foods, hot pot soup bases, etc.
 
According to different added ingredients, there are three classifications: monosodium glutamate, salted monosodium glutamate and umami monosodium glutamate. More than 99% monosodium glutamate content is called monosodium glutamate, salted monosodium glutamate is more than 80% monosodium glutamate mixed with refined salt, and more than 97% monosodium glutamate added to the freshness agent is to enhance the umami monosodium glutamate. Red Bowl brand monosodium glutamate is a standard monosodium glutamate product, monosodium glutamate content of more than 99%, no salt, sugar and other ingredients, can be used in a variety of cooking techniques, preparation of a variety of complex flavor sauces, from pickled ingredients to frying, boiling, stir-frying, soup and other cooking dishes.
 
Diners who like to eat cold salad will not miss Tiantian Umami MSG, the powder state is dissolved at an accelerated rate, which can effectively improve the production speed, which is three times that of Hongwan brand MSG, and the dosage is only one-third of the amount of MSG used. The price is 39 yuan, which is about 10 yuan higher than the red bowl brand monosodium glutamate.
 
In pursuit of the limit of umami, you can choose to increase the umami monosodium glutamate and strange taste, and the freshness is 6 times that of 99% monosodium glutamate. Using coating technology, the flavor nucleotide sodium of the freshness aid is evenly covered on the surface of sodium glutamate, and the taste is better. It is especially suitable for small and medium-sized food processing plants or chain catering enterprises such as frozen food, aquatic product processing, pickling industry, sauce industry, etc. The price is also the most expensive, with a 1kg package priced at 45 yuan.
 
Ajinomoto also has a long umami powder for heavy foodies, which is suitable for long-lasting and stable umami in complex cooking environments such as spicy, heavy oil, and long-boiled food, and has a certain saltiness and sweetness in itself, which can simplify the cooking process. When eating hot pot and spicy hot, add a little bit to make the umami of the soup base last for a long time. 15.9 yuan can buy 500g, which is the perfect compatibility of economy and convenience. It should be noted that the shelf life of Kusamoto powder is only 18 months, while the shelf life of other Ajinomoto monosodium glutamate is as long as 3 years.