Pop Japan

MSG or Monosodium Glutamate was a Japanese invention and first prepared by biochemist Kukunae Ikeda in 1908. MSG is sodium of glutamic acid, one of the non-essential amino acids.

Non-essential means - your body can synthesize or produce on its own without getting from food sources. MSG has been made to enhance flavour akin to the umami (うま味 or savoury taste) that refers to a combo of saltiness, sweetness, sourness and bitterness. There are some rumours and scares about the ill effects of MSG such as the Chinese food sickness characterized by headache, sweating and skin flushing.

Although, this scare has been pervasive and was based on xenophobia rather than research and science.  Real science debunked the MSG myth that the flavour enhancer can cause ill effects in humans. Please see the reference. 

Tags: japanese invention, flavour enhancer, japan inventions, japan technology, monosodium glutamate, umami, non-essential amino acid, glutamate, glutamic acid, seasoning, japanese seasoning, food flavouring, food enhancer, taste enhancer