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ARI recently travelled to Japan, where umami isn’t just a taste—it’s part of everyday cooking and conscious nutrition.
There, I explored the science behind MSG, a seasoning that’s added depth to dishes for over a century. Here’s what I learnt during my trip.
MSG is:
✅ Backed by global health authorities like WHO & US FDA
🌱 Made from plant sources through fermentation (just like curd!)
🍲 Safe for everyday cooking—with up to 40% sodium reduction in your favorite dishes
It made me realize: as Indians, we’ve been missing out on an ingredient that’s flavorful, safe, and backed by decades of research. Japan, after all, has one of the highest life expectancies in the world—and MSG is a trusted staple in their kitchens. Sometimes, the key to better food isn’t something new—it’s something we’ve overlooked for too long.
✨ And if you’re wondering where to start, try the Hapima Fried Rice Mix—a quick, easy way to bring umami home. It contains MSG, is perfectly safe, and adds that delicious depth of flavor we all love.
Go ahead—reach for that MSG shaker, guilt-free!
#Ajinomoto #MonosodiumGlutamate #MSG #Umami #AjiPandaTravels #FoodMeetsScience #AD #PR
@aruna_vijay_masterchef
