The best way to improve the nation's nutrition is to provide an affordable and delicious seasoning.
国民の栄養を改善するには、安価にして美味なる調味料を提供するに如くはない。
Inventors
Kikunae Ikeda
Born in Kyoto in 1864, Kikunae Ikeda was a chemist at Tokyo Imperial University who identified L-glutamate as the compound responsible for the savory taste of kombu seaweed broth. In 1908, he named this sensation 'umami' — now recognized worldwide as the fifth basic taste — and patented a method to produce monosodium glutamate, which became the global seasoning brand Ajinomoto.
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