The Science Behind Flavour: MSG and Ajinomoto’s Legacy
Ask around any busy Aussie kitchen, and you’ll hear the same thing: when you want clean, reliable savoury depth, you reach for Ajinomoto. Many cooks keep a small jar for pinch-and-taste moments, while producers buy in bulk for consistency. If you’re sourcing at scale, Ajinomoto powder is the straightforward option. It’s just monosodium glutamate (MSG) — the purified taste of umami — the same flavour note you get from parmesan rinds, ripe tomatoes, kombu and mushrooms. Used with a light hand, it doesn’t shout. It rounds. Softens the edges. Makes soups taste longer on the palate.
