AJINOMOTO 味之素 Japan
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 Corporation, 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 producing Ajinomoto MSG in Japan due to the contraction of the market and the increase in the price of raw materials, and that the production of seasoning products would be integrated in Indonesia and Brazil, including refining, and then exported...