A popular seasoning and flavor enhancer, AJI-NO-MOTO, an MSG (monosodium glutamate), is the purest form of umami, the fifth taste, totally different from sweet, salty, sour and sour. the sea. AJI-NO-MOTO is widely used to intensify and enhance umami flavors in sauces, broths, soups and many other foods. It can also be considered a healthy alternative to table salt, containing only one-third the sodium. AJI-NO-MOTO is used worldwide to bring out the delicious flavor of food.
AJI-NO-MOTO, monosodium glutamate, is the sodium salt of glutamic acid, one of the most common naturally occurring amino acids. Glutamic acid is produced in abundance in our bodies and is found in many foods we eat every day, including meat, fish, eggs, and dairy products, as well as tomatoes, corn, and nuts. . The proteins that make up about 20% of our body weight are made up of amino acids such as glutamic acid. Glutamic acid constitutes about 2% of our human body weight. When a protein containing glutamic acid is broken down, for example by fermentation, it becomes glutamate. Glutamate activates our taste receptors, causing the delicious salty taste known as umami. AJI-NO-MOTO does not taste salty and salt is not used to prepare it. The sodium in AJI-NO-MOTO is sodium glutamate and sodium ribonucleotide, not salt (NaCl).