Ajinomoto: Safe Seasoning and How It’s Used in Australia

Thu, 07 Aug 2025 08:00:42 +0000

It’s funny how a single ingredient can change the entire feel of a meal. Growing up, most of us were used to basic flavour boosters—salt, maybe a bit of stock powder, or a dash of soy. But as you get older, cook more, and eat out at different places, you start to notice there’s something deeper at play, especially in the dishes you can’t quite replicate at home. These days, ajinomoto products sit quietly in many Australian kitchen cupboards, sometimes used with pride, sometimes with a touch of hesitation. I still remember the first time I saw a small white bag in a friend’s pantry—thought it was sugar at first, but it turned out to be MSG, and it changed my whole understanding of flavour.