I am completely on board with using MSG as a little goes a long way. No one attacks the unhealthy qualities of packaged snack food, but they scrutinize Chinese cuisine, which is centuries older than the snack food, and provides nutritious vegetables and proteins. Food science is so badly represented these days. Thank you for writing such a clear explanation of what MSG really is and its' potential for enhancing flavor. Instead of eliminating certain foods entirely, we should appreciate them and perhaps eat them in more modest amounts to promote a healthier diet. Everything is in firing range now, from dairy to wheat, etc. Surprisingly, the human race has managed to survive it all.
Ah, you got my little yolk! Rightb on about people glossing over packaged food to target practice by shooting down Chinese food all these years. Thank you for your sharp comments. Yes to MSG.
Great information ! i have been banging on for years on how safe and useful MSG is ! i actually use it more than salt and other commercial seasonings as i don't need much and doesn't have the salty aftertaste . i was curious on the new process and if it was still as good as the traditional seaweed base and thank you for clarifying the process.
Thank you so much for this post, Andrea! It’s so informative, so necessary, and super exciting to see the tides finally start to turn. I’m going to share (and tweak my last Substack post to link here!)
Right? As a cook, mom and lawyer, I'm sure you see MSG from lots of angles. So glad you're here on Substack with Two Red Bowls! Hooray for the AAPI presence.
Thank you for the post Andrea! My mom’s secret ingredient in her yummy Italian salad dressing was msg. She would sprinkle a little in most dishes she cooked. She was a waitress/bartender at a Chinese restaurant and she learned all of her culinary tricks from the folks there. Lastly, I have always been crazy for Chinese food and my mom craved it when she was pregnant with me. She did crossword puzzles when she was pregnant with my sister and my sister is a crossword genius. I got the better end of the bargain, I think❤️
Joan -- I ADORE your story. What a smart mom you had/have! I can see how some MSG added to Italian dressing would up the ante. And, she ate lots of Chinese food while carrying you. What a prescient person . Thank you for this!
Love all this, Andrea! I lived in Japan for a couple years and when I first moved there and was stocking my kitchen, I unknowingly grabbed a jar of Ajinomoto MSG instead of salt at the grocery store. (Because it was the cutest jar in the seasonings aisle, of course.) I still remember the experience of adding more and more of it to what I was cooking, and having it taste BETTER, but not SALTIER. I finally figured out my mistake, but it was an interesting, totally blind taste test of how MSG seasons food.
Anjali -- this is a precious precious story. Moreover, you survived to recount it! I know for a fact, because we've met in person, that you're a person of sound mind.
The fermentation is interesting. Also, that it's now made from starches or sugars.
My mom is Japanese so I grew up with the little jar of Ajinomoto in the cabinet but at some point she stopped buying it. When I was a kid, I would at times get a reaction in my jaw if soup had too much MSG. As an adult, I’ve also come to reply on foods that have it (miso, fish sauce, oyster sauce, mushrooms) but perhaps I’ll go back and try the bottled powder. Powered dashi also has it but if you take the time and use kombu and bonito flakes I think you get a far superior tasting broth. That said in a time pinch, powdered dashi will do fine.
Hi Sam! I used to get into fights with my husband after driving home from a dim sum lunch. We'd blame it on the MSG but it's more likely that it was a combination of MSG, soy sauce, and tea that we consumed. We laugh about those days now. ;-)
There are many products with MSG included and miso is one of them. But, I like to miso that doesn't have it because you can control the flavor outcome. Hondashi (instant dashi) is convenient but it definitely isn't the same as starting from kombu. It's nice to know that MSG got its start from kombu.
Greetings from London! I enjoyed your thorough mini-essay on MSG, for flavour AND health (the latter a refreshing turn-around from a bigoted mindset). I also appreciated your quick list of other flavour enhancing ingredients to spot. I too sometimes use MSG in vegetarian dishes, and a little on my home roasted spiced nuts, though that means the nuts don't last too long, so super delicious they become. Best of luck with your events!
Notorious MSG sounds like a rap artist.
I am completely on board with using MSG as a little goes a long way. No one attacks the unhealthy qualities of packaged snack food, but they scrutinize Chinese cuisine, which is centuries older than the snack food, and provides nutritious vegetables and proteins. Food science is so badly represented these days. Thank you for writing such a clear explanation of what MSG really is and its' potential for enhancing flavor. Instead of eliminating certain foods entirely, we should appreciate them and perhaps eat them in more modest amounts to promote a healthier diet. Everything is in firing range now, from dairy to wheat, etc. Surprisingly, the human race has managed to survive it all.
Ah, you got my little yolk! Rightb on about people glossing over packaged food to target practice by shooting down Chinese food all these years. Thank you for your sharp comments. Yes to MSG.
Great information ! i have been banging on for years on how safe and useful MSG is ! i actually use it more than salt and other commercial seasonings as i don't need much and doesn't have the salty aftertaste . i was curious on the new process and if it was still as good as the traditional seaweed base and thank you for clarifying the process.
Great read and well presented ! thank you
A long-term MSG user! Glad I was able to offer information to settle a few things for you. It’s a mysterious ingredient that’s also wondrous.
Thank you for sharing your experience.
Thank you so much for this post, Andrea! It’s so informative, so necessary, and super exciting to see the tides finally start to turn. I’m going to share (and tweak my last Substack post to link here!)
Right? As a cook, mom and lawyer, I'm sure you see MSG from lots of angles. So glad you're here on Substack with Two Red Bowls! Hooray for the AAPI presence.
Thank you for the post Andrea! My mom’s secret ingredient in her yummy Italian salad dressing was msg. She would sprinkle a little in most dishes she cooked. She was a waitress/bartender at a Chinese restaurant and she learned all of her culinary tricks from the folks there. Lastly, I have always been crazy for Chinese food and my mom craved it when she was pregnant with me. She did crossword puzzles when she was pregnant with my sister and my sister is a crossword genius. I got the better end of the bargain, I think❤️
Joan -- I ADORE your story. What a smart mom you had/have! I can see how some MSG added to Italian dressing would up the ante. And, she ate lots of Chinese food while carrying you. What a prescient person . Thank you for this!
Love all this, Andrea! I lived in Japan for a couple years and when I first moved there and was stocking my kitchen, I unknowingly grabbed a jar of Ajinomoto MSG instead of salt at the grocery store. (Because it was the cutest jar in the seasonings aisle, of course.) I still remember the experience of adding more and more of it to what I was cooking, and having it taste BETTER, but not SALTIER. I finally figured out my mistake, but it was an interesting, totally blind taste test of how MSG seasons food.
I didn't know how it was made -- so interesting!
Anjali -- this is a precious precious story. Moreover, you survived to recount it! I know for a fact, because we've met in person, that you're a person of sound mind.
The fermentation is interesting. Also, that it's now made from starches or sugars.
Thanks so much for this great explanation! Looking forward to your recommendations for ingredients.
You’re so welcome!
Very interesting food for thought for a lifelong fearful-of-MSG-er! Thanks. And great writing, by the way.
Thank you, Angela. I totally understand the fear. There's been a lot of misunderstanding about MSG. Greatly appreciate your openness.
My mom is Japanese so I grew up with the little jar of Ajinomoto in the cabinet but at some point she stopped buying it. When I was a kid, I would at times get a reaction in my jaw if soup had too much MSG. As an adult, I’ve also come to reply on foods that have it (miso, fish sauce, oyster sauce, mushrooms) but perhaps I’ll go back and try the bottled powder. Powered dashi also has it but if you take the time and use kombu and bonito flakes I think you get a far superior tasting broth. That said in a time pinch, powdered dashi will do fine.
Hi Sam! I used to get into fights with my husband after driving home from a dim sum lunch. We'd blame it on the MSG but it's more likely that it was a combination of MSG, soy sauce, and tea that we consumed. We laugh about those days now. ;-)
There are many products with MSG included and miso is one of them. But, I like to miso that doesn't have it because you can control the flavor outcome. Hondashi (instant dashi) is convenient but it definitely isn't the same as starting from kombu. It's nice to know that MSG got its start from kombu.
Greetings from London! I enjoyed your thorough mini-essay on MSG, for flavour AND health (the latter a refreshing turn-around from a bigoted mindset). I also appreciated your quick list of other flavour enhancing ingredients to spot. I too sometimes use MSG in vegetarian dishes, and a little on my home roasted spiced nuts, though that means the nuts don't last too long, so super delicious they become. Best of luck with your events!