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
Born in Kyoto in 1864, 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.
View this figure's profile
Unverified